Description
Delight in these rich and fudgy no-bake chocolate squares, made with a buttery cookie crust and layers of decadent chocolate ganache. Perfect for any occasion, these easy-to-make treats combine bittersweet chocolate, sweetened condensed milk, and a hint of espresso for a wonderful depth of flavor, finished with a sprinkle of flaky sea salt.
Ingredients
Scale
Crust
- Cooking spray
- 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, divided
- 1 tablespoon granulated sugar (13 g)
- 1/4 teaspoon Diamond Crystal kosher salt
Filling
- 12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
- 4 tablespoons unsalted butter (57 g; 1/2 stick), cut into pieces
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
Topping
- 4 tablespoons unsalted butter (57 g; 1/2 stick)
- 1/2 cup chopped bittersweet chocolate (3 ounces; 85 g)
- Flaky sea salt, to garnish
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 with cooking spray and set aside.
- Make the crust mixture: In a food processor, pulse the chocolate wafer cookies until finely ground, about 15 pulses, scraping down sides as needed. Melt 8 tablespoons butter in a small microwave-safe bowl on high for about 1 minute, stirring occasionally. Stir the melted butter, sugar, and 1/4 teaspoon salt into the ground cookies using a flexible spatula.
- Form the crust: Transfer the cookie mixture to the prepared pan and firmly press it into an even, compact layer using a flat-bottomed glass or measuring cup. Freeze the crust uncovered until firm, about 15 minutes.
- Prepare the filling: In a large microwave-safe bowl, combine 2 cups chopped bittersweet chocolate with 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 the remaining 1/2 teaspoon salt until well combined.
- Assemble the filling layer: Pour the chocolate filling over the chilled crust and spread evenly with an offset spatula. Refrigerate uncovered until set, about 1 hour.
- Make the topping: In a medium microwave-safe bowl, melt the remaining 1/2 cup chocolate with 4 tablespoons butter on high, stirring occasionally until melted, about 1 minute. Stir until fully combined and smooth.
- Finish the bars: Pour the melted chocolate topping over the set filling layer and spread evenly. Refrigerate uncovered until set, about 30 minutes. Sprinkle with flaky sea salt.
- Cut and serve: Lift the bars from the pan using the parchment overhang and transfer to a cutting board. Using a sharp knife dipped in warm water and dried between cuts, cut into 36 squares. Serve chilled.
Notes
- Oreo wafers or similar chocolate wafer cookies can be purchased online or at specialty grocery stores.
- For cleaner cuts, warm and dry the knife blade between slicing the squares to prevent sticking.
- Store finished squares refrigerated in an airtight container for up to 1 week.
- Squares freeze well for up to 1 month; thaw overnight in the refrigerator before serving.
- If using table salt instead of kosher salt, reduce the quantity by half.
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
