Description

These chocolate vanilla cream pie bars feature layers of crisp chocolate crust, rich chocolate filling, fluffy vanilla cream, and smooth ganache topping. They are elegant, creamy, and perfect for parties, holidays, or make-ahead desserts.

Ingredients

1 1/2 cups chocolate cookie crumbs

5 tablespoons melted butter

2 tablespoons sugar

Pinch of salt

1 3/4 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

3 tablespoons cornstarch

3 tablespoons cocoa powder

4 ounces dark chocolate, chopped

2 egg yolks

1 teaspoon vanilla extract

1 tablespoon butter

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

3/4 cup heavy cream

5 ounces semi-sweet chocolate, chopped

Chocolate curls, optional garnish

Cocoa powder dusting, optional garnish

Whipped cream, optional garnish

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Instructions

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine the chocolate cookie crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
Press the crust mixture firmly into the prepared pan and bake for 12 to 15 minutes. Let it cool completely.
For the chocolate layer, whisk together the sugar, cornstarch, and cocoa powder in a saucepan.
Add the milk, heavy cream, and egg yolks, then cook over medium heat while whisking constantly until thickened.
Remove from heat and stir in the dark chocolate, vanilla extract, and butter until smooth and glossy.
Spread the chocolate filling over the cooled crust and refrigerate for 30 to 45 minutes until set.
Beat the cream cheese until smooth, then mix in the powdered sugar and vanilla extract.
In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Spread the vanilla cream layer evenly over the chilled chocolate layer and refrigerate for 1 hour.
Heat the heavy cream for the ganache until steaming, then pour it over the chopped semi-sweet chocolate. Let sit for 2 minutes before stirring until smooth.
Spread the ganache over the vanilla layer and refrigerate for at least 2 more hours until fully set.
Slice into bars and garnish with chocolate curls, cocoa powder, or whipped cream if desired.

Notes

Chocolate graham crackers can be used instead of chocolate cookies for the crust.

Add espresso powder to deepen the chocolate flavor.

Toasted hazelnuts or crushed cookies add extra crunch between layers.

Store the bars in the refrigerator for up to 5 days.

For cleaner slices, dip a sharp knife in hot water and wipe between cuts.

These bars taste best after chilling overnight.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 470 kcal
Sugar: 31 g
Sodium: 220 mg
Fat: 34 g
Saturated Fat: 21 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 105 mg