<div data-type="blurb" data-id="99">Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰</div>~ Vixon's recipe for Caramel Crunch Tart ~Ingredients<ul><li>20 Oreos</li><li>5 Tbsp. unsalted butter, melted</li><li>1 (12-oz.) jar caramel or 1 1/2 cup homemade</li><li>1 cup bittersweet chocolate chips</li><li>1 cup Rice Krispies cereal</li><li>Flaky sea salt</li></ul>InstructionsTart In a food processor, pulse Oreos until fine crumbs form. Transfer to a medium bowl. Add butter and mix to combine.Pour Oreo mixture into a 9" tart pan. Press into an even layer on bottom and up sides of pan.Pour caramel over crust and smooth in an even layer. Refrigerate until cold, about 15 minutes.In a medium heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Add Rice Krispies and stir until well coated.Pour chocolate mixture over caramel and smooth in an even layer. Sprinkle with sea salt. Refrigerate until chocolate is set, at least 2 hours and up to overnight.Homemade Caramel RecipeIngredients<ul><li>1 cup sugar</li><li>6 tablespoons unsalted butter, room temperature</li><li>1/2 cup cream</li><li>1/2 to 1 teaspoon sea salt</li></ul>In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!Pour into small bowl or cup and allow to cool completely before using.*

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