These “Decadent No-Bake Chocolate Cream Pie Bars” are a dream come true for chocolate and cream lovers, offering a luxurious, multi-layered dessert without the need for an oven. As vividly captured in the accompanying image, this dessert is a study in contrasting textures and flavors, presented neatly in a rectangular foil pan, hinting at its ease of preparation and transport. Each bar reveals three enticing layers when cut: a deep, rich, dark brown crumbly crust forming the solid base, followed by a thick, velvety, and creamy pale yellow filling that promises a smooth, melt-in-your-mouth experience. Crowning this delightful creation is a glistening, perfectly smooth, dark chocolate topping that adds an intense cocoa punch and a beautiful, inviting sheen. The clean cut visible in the image highlights the distinct layers and the dessert’s firm yet creamy consistency. This recipe is perfect for potlucks, picnics, or any occasion where you need an impressive dessert that is both simple to make and universally loved. The combination of the slightly bitter chocolate crust, the sweet, creamy filling, and the rich ganache-like topping creates a harmonious balance that is utterly satisfying. Its no-bake nature makes it an excellent choice for warmer months or when oven space is limited. This comprehensive guide will walk you through each step, ensuring you achieve the same stunning layered effect and decadent flavor profile seen in the image, making your “Eat or Pass” decision an easy “Eat!”.
Ingredients:
- For the Chocolate Cookie Crust:
- 2 ½ cups (about 250g) chocolate sandwich cookie crumbs (such as Oreos, finely crushed, about 25-30 cookies)
- ½ cup (113g) unsalted butter, melted
- For the Creamy Vanilla/Custard Layer:
- 1 (8 ounce) package cream cheese, softened
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted (adjust to desired sweetness and consistency)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Optional: 1 (3.4 ounce) package instant vanilla pudding mix (for added stability and flavor, if desired for a more “custard-like” cream layer)
- 1 cup (240ml) cold milk (if using instant pudding mix)
- For the Rich Chocolate Ganache Topping:
- 1 ½ cups (about 250g) semi-sweet chocolate chips (or chopped chocolate)
- ¾ cup (180ml) heavy cream
- 1 tablespoon unsalted butter (for extra shine and richness, optional)
- ¼ teaspoon vanilla extract (optional)
- Equipment:
- 9×13 inch rectangular baking pan (preferably a disposable foil pan as seen in the image, or a regular baking dish)
- Parchment paper (to line the pan, optional but helpful for lifting out)
- Large mixing bowls (at least 2)
- Electric mixer (stand mixer or hand-held)
- Rubber spatula
- Small saucepan or microwave-safe bowl (for melting butter and making ganache)
- Whisk (for ganache)
- Measuring cups and spoons
- Offset spatula or knife (for smoothing layers)
Instructions:
Part 1: Prepare the Chocolate Cookie Crust
- Crush Cookies: Finely crush the chocolate sandwich cookies in a food processor until they resemble fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin.
- Melt Butter: In a small microwave-safe bowl or saucepan, melt the ½ cup unsalted butter.
- Combine & Press Crust: In a medium bowl, combine the chocolate cookie crumbs and the melted butter. Stir well until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9×13 inch baking pan. For easier removal, you can line the pan with parchment paper, leaving an overhang on the sides. Use the back of a spoon or the bottom of a glass to really compact the crust.
- Chill Crust: Place the prepared crust in the refrigerator for at least 30 minutes to firm up while you prepare the filling.
Part 2: Prepare the Creamy Vanilla/Custard Layer
- Cream Cheese & Butter: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and 1 cup of softened unsalted butter together on medium speed until smooth and creamy, with no lumps.
- Add Powdered Sugar & Vanilla: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium-high until light and fluffy. Add the vanilla extract and salt, beating until just combined. The mixture should be thick and spreadable, creating the pale yellow layer seen in the image.
- Optional Pudding Addition (for more “custard-like” layer): If you desire a more stable or custard-like creamy layer, in a separate bowl, whisk together the instant vanilla pudding mix and cold milk until slightly thickened (about 2 minutes). Gently fold this pudding mixture into the cream cheese and butter mixture until just combined.
- Spread Filling: Retrieve the chilled crust from the refrigerator. Evenly spread the creamy filling over the chocolate cookie crust using an offset spatula or the back of a spoon. Smooth the top.
- Chill Again: Return the pan to the refrigerator and chill for at least 1-2 hours, or until the creamy layer is firm and set. This is crucial before adding the ganache.
Part 3: Prepare the Rich Chocolate Ganache Topping
- Chop Chocolate (if using bar): If using chocolate bars instead of chips, chop them into small, uniform pieces to ensure even melting. Place the chocolate chips or chopped chocolate in a heatproof bowl.
- Heat Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
- Combine & Melt: Pour the hot heavy cream over the chocolate in the bowl. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Whisk Ganache: After 5 minutes, whisk gently from the center outwards until the mixture is smooth, glossy, and fully combined. If using, stir in the optional 1 tablespoon of unsalted butter and vanilla extract until melted and incorporated. The ganache should be shiny and pourable, creating the dark, glistening top layer.
- Cool Slightly: Let the ganache cool for 10-15 minutes at room temperature, stirring occasionally, until it’s slightly thickened but still pourable. This prevents it from melting the creamy layer when poured.
Part 4: Assemble and Chill the Bars
- Pour Ganache: Retrieve the chilled pan with the crust and creamy layer. Pour the slightly cooled chocolate ganache evenly over the creamy layer. Gently spread it to the edges with an offset spatula if needed, creating a smooth, even top.
- Final Chill: Return the pan to the refrigerator for a final chill of at least 4 hours, or preferably overnight, to allow all layers to set completely and firm up, ensuring clean slices.
Part 5: Slice and Serve
- Warm Knife for Slicing: Before slicing, allow the bars to sit at room temperature for 10-15 minutes if they were chilled overnight. For perfectly clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
- Slice & Serve: Slice the “Decadent No-Bake Chocolate Cream Pie Bars” into squares or rectangles of your desired size. The image shows a clean cut, revealing the distinct layers.
- Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Tips for Success:
- Quality Ingredients: Use good quality chocolate and fresh dairy products for the best flavor.
- Softened Cream Cheese and Butter: Ensure cream cheese and butter for the filling are properly softened to avoid lumps.
- Sift Powdered Sugar: Sifting powdered sugar prevents lumps in your creamy filling.
- Chill Time is Crucial: Do not rush the chilling steps. Proper chilling ensures the layers set firmly, making the bars easy to cut and serve.
- Adjust Sweetness: You can adjust the amount of powdered sugar in the creamy layer to suit your preference.
- Customize Topping: While the ganache is classic, you could also top with whipped cream, chocolate shavings, or a sprinkle of sea salt.
Enjoy every luxurious bite of these “Decadent No-Bake Chocolate Cream Pie Bars!”