• 32 whole Nutter Butter Brand Cookies
  • 2 sticks (1 C) butter  – divided
  • 2/3 C firmly packed brown sugar
  • 1-1/4 C heavy whipping cream – divided
  • 12 oz. (1 bag) dark chocolate chips – I use Guittard Brand Real Semi-Sweet Chips (gold bag)


Make the Crust:  

  1. Finely crush cookies with a food processor or blender – make sure they are crumbs, not chunks 
  2. Stir the crumbs with 1 stick of melted butter until well combined 
  3. Press into the bottom and sides of a pie pan
  4. Freeze crust for 10 minutes

Make the Caramel:  

  1. Combine 1 stick of butter and brown sugar in a saucepan
  2. Cook over medium heat, whisking constantly, until mixture begins to bubble
  3. Continue cooking, whisking constantly, for 1 minute
  4. Remove from heat
  5. Slowly whisk in 1/4 C heavy whipping cream until smooth
  6. Cool caramel in pan for about 15 minutes
  7. Pour the caramel over the cookie crust
  8. Return to freezer for 30 minutes until just chilled and set -you do not want the caramel to fully freeze

Make the Ganache:  

  1. Place chocolate chips in a glass bowl
  2. In a saucepan, bring 1 C heavy whipping cream to a simmer over medium-high heat
  3. Pour the cream over the chocolate chips and let sit 5 minutes, then whisk until completely smooth
  4. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just set – OR – refrigerate, covered, until ready to serve (approx 2 hours)


  1. Before serving, sprinkle a little crushed sea salt on the top of the ganache, then add whipped cream to the top & sprinkles, if you like