This No-Bake Chocolate Caramel Tart Has Two Clever Shortcuts

Place 20 chocolate sandwich cookies (about 8 ounces) and 1/4 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Process until the cookies are the texture of sand, 30 to 40 seconds. Add the butter and pulse just until the cookie crumbs are moistened, 15 to 20 pulses. (Alternatively, crush the cookies in a large zip-top bag with a rolling pin, transfer into a large bowl, and mix the butter into the crumbs by hand.)