Description
Chocolate cream pie bars bring silky chocolate bliss to classic dessert lovers. Creamy chocolate filling nestled in a buttery graham cracker crust creates irresistible layers of indulgence you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups oreo cookie crumbs
- 5 ounces (142 g) semi-sweet chocolate chips
- 6 ounces (170 g) full fat cream cheese
- 1 cup heavy whipping cream (for filling)
- 1 cup heavy whipping cream (for topping)
Supplemental Ingredients:
- 5 tablespoons unsalted butter (for crust)
- 4 tablespoons (57 g) unsalted butter (for filling)
- 1 ½ cups (180 g) powdered sugar (for filling)
- 2 tablespoons powdered sugar (for filling cream)
- 2 tablespoons powdered sugar (for topping)
Finishing Ingredients:
- ⅓ cup (35 g) unsweetened cocoa powder
- 2 teaspoons vanilla
- ½ teaspoon vanilla
- ½ teaspoon salt
- Shaved chocolate for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8 inch (20×20 centimeters) baking pan by lining it with parchment paper, ensuring extra overhang for effortless removal.
- Separate the filling from approximately 20 Oreo cookies and transform them into fine, uniform crumbs using a food processor.
- Combine the cookie crumbs with melted unsalted butter, then firmly press the mixture into the prepared pan to create an even chocolate cookie crust.
- Bake the crust for 10 minutes, then remove and allow it to cool completely at room temperature.
- Create a double boiler by placing a heatproof bowl over simmering water, then melt the chocolate and butter together, stirring until smooth and glossy.
- Remove the chocolate mixture from heat and let it cool slightly to prevent curdling when combining with other ingredients.
- In a separate bowl, whip of heavy cream with powdered sugar until firm, stable peaks form.
- In another mixing bowl, blend cream cheese, powdered sugar, unsweetened cocoa powder, vanilla extract, and salt until achieving a silky, homogeneous consistency.
- Gently fold the slightly cooled melted chocolate into the cream cheese mixture, ensuring thorough but careful incorporation.
- Delicately fold the whipped cream into the chocolate-cream cheese mixture, maintaining the airy texture.
- Spread the luxurious chocolate cream filling evenly over the cooled cookie crust, creating a smooth surface.
- Refrigerate the pie bars for a minimum of 3 hours or preferably overnight to allow complete setting and flavor development.
- Prepare the whipped cream topping by whipping cream, powdered sugar, and vanilla extract until achieving firm, glossy peaks.
- Once the chocolate cream filling has set, spread the fresh whipped cream topping uniformly across the surface.
- Garnish with delicate chocolate shavings for an elegant visual and textural contrast.
- Return the pie bars to the refrigerator and chill for an additional 30 minutes to firm up the topping.
- Using a sharp knife cleaned between each cut, slice the bars into precise, clean squares for serving.
Notes
- Chilling is crucial for achieving the perfect texture and allowing flavors to meld together, so patience is key when preparing these decadent bars.
- Use full-fat cream cheese and high-quality chocolate for a rich, luxurious filling that melts smoothly and provides intense chocolate flavor.
- Remove Oreo filling before crushing cookies to ensure a more consistent and less sweet chocolate cookie crust base.
- Clean your knife between cuts with a warm, damp cloth to create picture-perfect, clean slices without crumbling the delicate layers.
- These bars can be prepared ahead of time and stored in the refrigerator for up to 5 days, making them an excellent make-ahead dessert for gatherings.
- Experiment with different chocolate types like dark, milk, or semi-sweet to customize the intensity of chocolate flavor to your preference.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 458 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg