Description
These no-bake fudgy chocolate squares are a decadent treat featuring a crunchy cookie crust layered with rich bittersweet chocolate ganache and topped with a smooth chocolate glaze. Enhanced with espresso and vanilla, these bars offer a perfect balance of deep chocolate flavor and a hint of saltiness from the flaky sea salt topping. Easy to make with no baking required, they’re ideal for an elegant dessert or special occasion.
Ingredients
Scale
Crust
- 1 (9-ounce; 255 g) package chocolate wafer cookies (about 72 cookies), such as Dewey’s, Oreos, or Goya Chocolate Maria Cookies
- 8 tablespoons unsalted butter (113 g), cut into 1 tablespoon pieces, divided
- 1 tablespoon granulated sugar (13 g)
- 1/4 teaspoon Diamond Crystal kosher salt (reduce by half if using table salt)
Chocolate Filling
- 8 ounces unsalted butter (113 g), cut into 1 tablespoon pieces, divided
- 12 ounces chopped bittersweet chocolate (340 g; 70% cacao), divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (reduce by half if using table salt)
Garnish
- Flaky sea salt, to garnish
- Cooking spray
- Parchment paper
Instructions
- Prepare the pan and crust: Lightly spray an 8- by 8-inch baking pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly spray the parchment paper with cooking spray and set aside.
- Make the crust: Pulse the chocolate wafer cookies in a food processor until finely ground, about 15 pulses, scraping down the sides as needed. Microwave 8 tablespoons of butter in a small microwave-safe bowl on high, stirring occasionally, until melted, about 1 minute. Stir the melted butter, sugar, and 1/4 teaspoon salt into the ground cookies until combined. Transfer the mixture to the prepared pan and press firmly and evenly to form a compact crust. Freeze uncovered until firm, about 15 minutes.
- Prepare the chocolate filling: In a large microwave-safe bowl, combine 2 cups (about 10 ounces) of chopped bittersweet chocolate and 4 tablespoons butter. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir in sweetened condensed milk, instant espresso powder, vanilla extract, and remaining 1/2 teaspoon salt until fully combined.
- Assemble the filling layer: Pour the chocolate filling over the chilled crust. Using an offset spatula, spread it into an even layer. Refrigerate uncovered until set, about 1 hour.
- Make the chocolate glaze: In a medium microwave-safe bowl, combine the remaining 1/2 cup (about 2 ounces) chocolate and 4 tablespoons butter. Microwave on high, stirring occasionally, until melted and smooth, about 1 minute. Stir until completely combined.
- Top and set: Pour the chocolate glaze over the chilled chocolate layer and spread evenly with an offset spatula. Refrigerate uncovered until set, about 30 minutes. Sprinkle flaky sea salt over the top.
- Cut and serve: Lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board. Using a sharp knife warmed under hot water and dried, cut into 36 squares for clean slices.
Notes
- Oreo wafers can be purchased online or at specialty grocery stores if not available locally.
- To make cutting the bars easier and cleaner, run the knife under warm water and dry before each cut.
- The squares can be refrigerated in an airtight container for up to 1 week.
- For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
