Description
These No-Bake Fudgy Chocolate Squares are a decadent treat featuring a crunchy chocolate cookie crust topped with layers of creamy, rich bittersweet chocolate ganache. Ready in just over two hours including chilling time, they are perfect for an easy dessert that impresses with bold chocolate flavor and a hint of espresso.
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; 1 stick), cut into 1 tablespoon pieces
- 1/2 ounce granulated sugar (13 g; 1 tablespoon)
- 1/4 teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon table salt)
Filling
- 12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
- 8 tablespoons unsalted butter (113 g; 1 stick), cut into 1 tablespoon pieces, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon table salt)
Garnish
- Flaky sea salt, to garnish
- Cooking spray
- Parchment paper
Instructions
- Prepare Pan: Lightly spray an 8- by 8-inch baking pan with cooking spray and line the bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly spray the parchment paper; set aside.
- Make Crust: Pulse the chocolate wafers in a food processor about 15 times until finely ground, scraping down the sides as needed. Microwave 8 tablespoons butter in a microwave-safe bowl for about 1 minute, stirring occasionally until melted. Stir in sugar and 1/4 teaspoon salt into the melted butter, then add to the cookie crumbs. Press this mixture firmly and evenly into the prepared pan using a flat-bottomed glass or measuring cup. Freeze uncovered until firm, about 15 minutes.
- Prepare Filling: In a large microwave-safe bowl, combine 2 cups of the chopped chocolate and 4 tablespoons butter. Microwave on high, stirring every 30 seconds until completely melted and smooth, about 2 minutes. Stir in the sweetened condensed milk, instant espresso powder, vanilla extract, and the remaining 1/2 teaspoon salt until fully combined.
- Assemble Layers: Pour the chocolate mixture over the chilled crust, spreading an even layer with an offset spatula. Refrigerate uncovered until set, about 1 hour.
- Prepare Topping: In a medium microwave-safe bowl, combine remaining 1/2 cup chocolate and remaining 4 tablespoons butter. Microwave on high for about 1 minute, stirring occasionally until melted and smooth. Pour over the chilled chocolate layer and spread evenly with an offset spatula. Refrigerate uncovered until set, about 30 minutes.
- Finish and Serve: Sprinkle the top with flaky sea salt. Use the parchment overhang to lift the bars from the pan to a cutting board. Using a sharp knife warmed under hot water and dried between cuts, slice into 36 squares. Serve chilled.
Notes
- Oreo wafers or similar chocolate wafer cookies can be found at specialty grocery stores or online.
- For cleaner cuts, warm and dry your knife between slices to avoid cracking the chocolate.
- These squares can be stored in an airtight container in the refrigerator for up to 1 week.
- They can also be tightly wrapped and frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
