These no-bake chocolate layered dessert bars are an absolute crowd-pleaser and a perfect dessert for any occasion. The image perfectly captures the three distinct and delectable layers that make up this irresistible treat. The bottom layer is a rich, dark chocolate crust, likely made from crushed chocolate cookies, providing a fantastic, crumbly base that offers a deep cocoa flavor. The middle layer is a thick, pale yellow cream or pudding, which is light, airy, and wonderfully smooth, providing a perfect contrast to the intense chocolate. The top layer is a glossy, rich chocolate ganache or frosting, with beautiful swirls that indicate a soft, decadent texture. This dessert is a fantastic no-bake option, which means you can create a stunning and delicious dish without ever having to turn on your oven. The convenience of being able to assemble it ahead of time and simply let it set in the refrigerator makes it an ideal choice for busy hosts or those looking for a simple yet impressive dessert. It’s a comforting, classic treat that brings together the best flavors and textures—a crisp, chocolatey bottom; a creamy, luscious center; and a smooth, decadent top. This recipe is also highly versatile, allowing for variations in the crust, filling, and topping to suit any preference.
Ingredients:
For the Chocolate Cookie Crust:
- 2 cups (200g) chocolate sandwich cookies (like Oreos), finely crushed (about 25-30 cookies)
- 6 tablespoons (85g) unsalted butter, melted
For the Creamy Vanilla Filling:
- 1 (3.4 ounce / 96g) box instant vanilla pudding mix
- 1 (3.4 ounce / 96g) box instant cheesecake pudding mix (optional, or use a second vanilla)
- 4 cups (950ml) cold milk
- 1 (8 ounce / 226g) package cream cheese, softened to room temperature
- 1 cup (240ml) heavy cream, whipped to stiff peaks
For the Chocolate Ganache Topping:
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 1 cup (240ml) heavy cream
- 1 tablespoon unsalted butter
Instructions:
- Prepare the Crust: In a medium bowl, combine the finely crushed chocolate cookies with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan. You can use a flat-bottomed measuring cup to help press it down tightly. Place the pan in the refrigerator while you prepare the filling.
- Make the Creamy Filling: In a large bowl, whisk together the two boxes of pudding mix with the cold milk for about 2 minutes, or until the mixture begins to thicken. It will not be completely firm yet. In a separate bowl, beat the softened cream cheese with a hand mixer or a stand mixer until it is smooth and creamy. Gently fold the pudding mixture into the cream cheese until it is well combined and there are no streaks of cream cheese left. In a third bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding and cream cheese mixture until fully incorporated. The final filling will be light, airy, and luscious.
- Assemble the Dessert: Remove the prepared crust from the refrigerator. Carefully and evenly spread the creamy filling over the chilled chocolate crust. Use a spatula to smooth the top. Place the pan back in the refrigerator to chill while you prepare the ganache topping.
- Create the Ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil. Remove the pan from the heat and add the chocolate chips and butter. Let the mixture sit for 5 minutes without stirring. After 5 minutes, begin to gently whisk the mixture until the chocolate is completely melted and the ganache is smooth, glossy, and uniform in color.
- Finish the Dessert: Pour the warm ganache topping over the creamy filling layer. Use a spatula to gently and evenly spread the ganache from edge to edge, creating the smooth, slightly swirled finish seen in the image.
- Chill and Serve: Return the pan to the refrigerator and allow the dessert to chill for at least 4 hours, or ideally overnight. This chilling time is essential for the filling to fully set and for all the layers to firm up, making it easier to slice and serve. Once chilled, cut the dessert into bars or squares and serve. It is a perfect make-ahead dessert that will keep well in the refrigerator for several days. This recipe provides a delicious and visually appealing treat that is sure to be a hit with anyone who tries it.