There’s no oven needed to make my Salted Caramel and Peanut Chocolate Tart recipe — straight from the Bigger Bolder Baking cookbook!
Grease a 9-inch tart pan and line it with 2 layers of plastic wrap (this will make it easy to remove the tart once it's set).
In a medium bowl, stir together the melted butter and the Graham crumbs until the mixture resembles wet sand.
Press the crumb mixture over the bottom and up the sides of the prepared tart pan. Refrigerate for about 30 minutes to set.
Spread the caramel mixture over the crust. Pour the ganache over the caramel layer. Refrigerate for at least 5 hours to set before serving. Keep refrigerated, covered for up to 4 days.