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Ahh. I am almost feel like I should apologize for this. Almost.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

But then I look at these photos and think, but it’s December, December is all about indulgences, and that makes everything ok again.

I am a firm believer that December has no limits when it comes to food. No limits. The more overtop the better. The sweeter the better. The chocolatier…the better.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

I know there have been a lot of sweet treats and holiday inspired eats around here lately, but I can’t help it. I think it’s because this year I am trying to hold on and cling to as many of the things that I love as possible. So much is changing around me and so much is happening in my life that clinging to things that make me excited and happy, makes the stress a little more bearable. Does that makes any sense at all?

Thinking not really, but you really just have to be in my brain to understand what the heck I am talking about.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

The other reason for all this Christmas overload is simply because I love it, and I LOVE getting to dress up my photos and just make them fun. I have been having so much fun with all these holiday photos. It’s totally my thing. I love making things look pretty, I always have… just never knew I would end up playing with food instead clothes.

Two and a half years ago, I never would have thought I would like setting up food photos so much. My whole life I always thought I would work in fashion. You know at one of those big magazines, styling the models in the chicest of clothes and walking around in four-inch heels all day, every day. Oh how my life is so different from what I thought it would be. I couldn’t be happier about it.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

But umm, I have gotten so into my cooking, baking, mess making, and photo taking – that my closet has dwindled and all my cute clothes have pomegranate juice and or chocolate stains on them.

UGH. Like I said, so much has changed. But hey, I still love clothes. That part of me still lives, at least a little. Maybe Santa will bring me some new pretty clothes…I have to admit that my sweats are getting old…oh but wait, that lens. I need that new pretty lens too.

No, I need to be practical, what I really need is a bed, a desk and a table to shoot off of! Oh boy. Oh boy. Thinking I better step up my cookie making game here. My list is getting long and pricey. YIKES.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest


I have this tart. Duh. This cookie bottomed salted rum caramel tart will sweet talk anyone into anything. Literally.

See, it’s pretty darn sweet. There is chocolate chip cookie (AND it’s the doughy kind!), salted caramel and marshmallow, all of which are sweet, sweet things. BUT remember, this is ok because it’s Christmastime and anything and everything goes. Unless it’s gross and then just eww.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Anyway. I have to admit this is insanely indulgent, and insanely good! But still insane.

It’s pretty much like every other salted caramel tart out there, except the tart dough is a big fat chocolate chip cookie (OMG YES!). When I think of Christmas, I think of cookies, caramel and chocolate and that’s pretty much how I came up with this tart.

Oh, and marshmallow too because “it’s a marshmallow world in the winter”. Some people think of marshmallows and they think of S’mores and summer. Me? I think hot chocolate and Christmas. <–It’s the right way to think FYI.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

This tart does take a little bit of time, but it’s mostly just waiting time. It’s fairly simple to make. If you can make cookies and an easy caramel recipe, you can make this, BUT you do need patience, which I will not lie I do not have a lot of.

So you make the cookie bottom and then you make the caramel. Here’s the thing about the caramel. In the photos you see, I actually used double the amount of caramel than the recipe I wrote up calls for, but I actually thought it was a bit much. So I made another tart with the caramel recipe listed and thought it was the perfect amount. If you want extra caramel, just double the caramel listed in the recipe. If you just want a nice sized layer, use the recipe listed. Either way it will be great. Just note that if you do decide to double the caramel, it makes for somewhat messy tart – crazy delicious though… and perfect for an over the top holiday dessert.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Once you’ve got the caramel layer, you add the layer of chocolate, let that set and then add the marshmallow. You can make the tart a few days in advance, but don’t add the meringue until just before serving.

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Bottom line?

This tart is totally face smash worthy.


Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow.

Prep Time 35 minutes
Cook Time 30 minutes
Resting time 1 hour 55 minutes
Total Time 3 hours
Servings: 8 Servings
Calories Per Serving: 589 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Chocolate Chip Cookie Crust

Salted Rum Caramel*

  • 1 cup granulated sugar
  • 1/2 cup heavy cream or full-fat canned coconut milk
  • 4 tablespoons unsalted butter cut into chunks
  • 1 tablespoon rum
  • 1 vanilla bean split lengthwise and seeds scraped
  • pinch of sea salt

Chocolate Ganache


  • 4 large egg whites room temperature
  • pinch of cream of tartar
  • 6 tablespoons sugar


  • To make the tart cookie dough, preheat the oven to 350 degrees F. Grease a 10-inch tart pan with a removable bottom.
  • Combine the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the eggs and beat well. Gradually beat in the flour mixture. Stir in the chocolate chips.
  • Press the cookie dough into the bottom and sides of the greased tart pan. You may not need all the dough. Place the tart pan on a cookie sheet and bake for 15-20 minutes or until lightly golden on top.
  • Meanwhile, make the caramel. In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined.
  • Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 5-10 minutes. Remove from the heat, add rum and vanilla bean seeds + a pinch of salt.
  • Once the cookie is done baking, slowly pour the caramel over the cookie, spreading it out as needed. Let the tart stand until the caramel is set, at least 45 minutes.
  • To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganache over the set tart while the ganache is still warm. Let the tart set at room temperature for at least 2 hours or 1 hour in the fridge before serving.
  • Just before serving, make the meringue. Using an electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over the tart. Using kitchen torch, toast meringue until golden in spots or place pie under the broiler for 1 minute. Be careful! Serve!


*If you prefer an extra caramely tart like the one in the photos, double this caramel recipe. Just beware that the tart will be a bit messy. **This is a very sweet recipe. if you would prefer, you can leave the meringue off, or top with whip cream or vanilla bean ice cream.
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Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow | @hbharvest

That caramel is calling your name.

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  1. I’m interested in trying this recipe, but I’m confused by one of the ingredients. What does “1 tablespoons stick unsalted butter softened, 8” mean? Is it 1 tablespoon or 8 tablespoons?

    1. HI! I am so sorry about that! It is 1 stick of butter (which equals 8 tablespoons or 1/2 cup). So sorry for the confusion. Let me know if you have any other questions. Hope you love this!

  2. I made this today, and it turned out AMAZING!!! A couple of notes:

    – I had some difficulty with the caramel, as others noted. On the third try, I added three tablespoons of water to my sugar. This made it much easier to work with, and allowed me to have more control over how quickly it browned.

    – I was bringing this to a dinner party, so I needed to be able to make the meringue topping at home, but still have it hold up for 1-1.5 hours before it was served as dessert. Using the Italian method for meringue worked very well. This involved making a hot sugar syrup, which I then whipped into my egg whites. It had the added benefit of cooking the eggs, which made me feel better about serving it to people. The texture was perfect, and the topping survived until dessert!

  3. I’m afraid this did not work out for me either. The caramel was too hard, as some others commented, but also the cookie base flattened out into basically just a big cookie, it didn’t keep its crust shape once in the oven.

  4. Looks absolutely gorgeous but I think I am missing something! Everyone is talking about marshmallow and I see ingredients for meringue! Do you just substitute some marshmallows and attack them with a kitchen torch in the same way?

  5. Hi I’m planning on making this for Christmas but I’m from Australia. Are the measurements American ones or something else? Thanks!

  6. I made this for Sunday dinner yesterday. I loved the flavour of the caramel, but I found the whole thing to be a little sweet as a dessert. I will make it again, but in a rectangle pan and slice it into fingers and serve with coffee.
    It does loose some of it’s lovely presentation oomph like that but it was too good not make again.

    Ps. I cooked my caramel to 234 F*. I’m a novice at caramel and googled it first. It was perfect.

  7. So I made this last night to test out for Thanksgiving and it was so great! At first the caramel hardened a little, but I strained it before pouring it onto the pie and it stayed soft. Today a family friend tried it and asked if I could make it for her thanksgiving also! Since i’ll be having a lot to do leading up to thanksgiving, how far ahead do you think I could make this? thank you!

    1. HI!! So happy this was a hit! You can make up to 2 days in advance, but do the marshmallow just before serving. Let me know if you have other questions. THANKS!!

  8. Wow, I don’t think I’ll be able to go long without making this now that I’ve seen it! And especially for fall season! And I happen to have all the ingredients!!!

  9. Hi!! This looks amazing!!!! I just have a question… is the toasted marshmallow in the meringue??

    1. Hey Laila,

      Sorry to confuse you. The meringue is the “marshmallow”. Let me know if you have any other questions.


  10. caramel doesn’t work and there is no marshmallow(raw Meringue is gross!!?????) But…it’s a cool idea and One you can just use your own recipes for. Also took 20 tries to comment with all the popups :/

  11. Hey there 🙂

    I just prepared the tart for tomorrow for a coworker’s birthday. Tomorrow morning I’ll make the meringue and bring the tart to work. I think it will be a big hit 🙂

    Thanks for sharing the recipe!!

  12. Is it marshmallow or meringue? The title says marshmallow but the recipe and ingredients say meringue. Please let me know. I’m planning to make this for a friend’s birthday in a couple of weeks. Thank you!

  13. I had the same issue as another poster did. I couldn’t even cut through the caramel layer. It was as hard as a rock and I had to toss the entire tart. Very frustrating and disappointing.

  14. Hi! I am just seeing this recipe and I have a question. The recipe is for meringue but you also talk about marshmallow and that is in the recipe name! I don’t see anything in the directions for marshmallow!?! Is there a choice? Seems marshmallow would be super rich so meringue must be the best way to go .. I guess? Thanks bunches 🙂

    1. Hey Nancy!

      It’s really just a meringue that I call marshmallow. Sorry for the confusion! Hope you love this and let me know if you have any other questions