• 10.5 ounce Chocolate Cookie Sandwich Cookies (Cream Removed)
  • 1/2 cup unsalted butter
  • 7 ounce Semi Sweet Chocolate Wafers
  • 1/4 cup heavy cream
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Chopped Hazelnuts Sifted to Remove Bits


  • Make the crust: Preheat oven to 350. In a food processor, process the cookies until finely ground.
    Add butter and pulse until combined. Press wet cookie crumbs into rectangle tart pan with removable bottom. Bake for 5-7 minutes, then cool before setting in the fridge or freezer to fully cool.
  • Preheat oven to 425. Pour sweetened condensed milk in a tall cake pan (I use a round 6×3â€), cover it with foil and place it in a 13×9†sheet pan. Fill the sheet pan halfway with hot water. Bake for about 2 hours, until the milk is dark, thick, and fully caramelized.
  • While the dulce de leche is hot, add the chocolate wafers. Stir until all the chocolate is melted.
    Pour ganache in prepared crust.
  • Sprinkle chopped hazelnuts on top and gently press in. Let set in the fridge for 4 hours before serving.