Triple Layer Chocolate Custard Bars are the kind of dessert that stops conversations mid-bite. With a fudgy, chocolate cookie crust, a silky custard or cheesecake-inspired middle, and a glossy ganache top layer, these bars are a masterclass in texture and flavor. Each layer complements the next: the base is rich and slightly chewy, the center is creamy and mellow, and the top is smooth, dark, and luxurious.
This dessert is perfect for special occasions, potlucks, or when you want to impress without fuss. The layers are distinct yet harmonious, and the visual appeal—those clean lines and glossy finish—makes it ideal for slicing and serving. Whether chilled for a firmer bite or served slightly softened for melt-in-your-mouth magic, these bars are guaranteed to become a favorite.
🧺 INGREDIENTS: (Yields 12–16 bars)
For the Chocolate Base:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Custard Layer:
- 250g cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- ½ cup sour cream or plain yogurt
For the Chocolate Ganache Topping:
- 200g dark chocolate, chopped
- ¾ cup heavy cream
- 1 tbsp butter (for shine)
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Base
Preheat oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix melted butter, sugar, egg, and vanilla until smooth. Add dry ingredients to wet and stir until a thick batter forms. Press evenly into the bottom of the pan. Bake for 12–15 minutes until set. Let cool slightly.
Step 2: Make the Custard Layer
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, cornstarch, and sour cream until creamy. Pour over the cooled base and smooth the top. Bake for 25–30 minutes, or until the center is just set and slightly jiggly. Cool completely, then refrigerate for at least 2 hours.
Step 3: Prepare the Ganache
Heat cream in a saucepan until just simmering. Remove from heat and add chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy. Pour over chilled custard layer and spread evenly. Chill again until ganache is set.
Step 4: Slice & Serve
Use a sharp knife dipped in warm water to slice cleanly. Serve chilled or at room temperature. Garnish with shaved chocolate or a dusting of cocoa if desired.
🍽️ Tips & Variations:
- Flavor Twist: Add orange zest or espresso powder to the ganache for depth.
- Nutty Base: Stir in crushed walnuts or almonds to the chocolate crust.
- Make-Ahead Friendly: Keeps well refrigerated for up to 5 days.
- Freezer Option: Freeze sliced bars for up to 1 month. Thaw in fridge before serving.
