Description
Delicious no-bake fudgy chocolate squares layered with a crispy cookie crust, rich bittersweet chocolate, and a creamy chocolate topping, finished with a sprinkle of flaky sea salt for the perfect sweet and salty treat.
Ingredients
Scale
Crust
- 1 (9-ounce; 255 g) package chocolate wafer cookies (about 72 cookies), such as Dewey’s, Oreos, or Goya Chocolate Maria Cookies
- 8 tablespoons (4 ounces; 113 g) unsalted butter, cut into 1 tablespoon pieces, divided
- 1 tablespoon (1/2 ounce; 13 g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt (use half for table salt)
Filling
- 12 ounces (2 1/2 cups; 340 g) chopped bittersweet chocolate, 70% cacao, divided
- 4 tablespoons (2 ounces; 57 g) unsalted butter, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (use half for table salt)
Topping
- 4 tablespoons (2 ounces; 57 g) unsalted butter
- 1/2 cup (6 ounces; 170 g) chopped bittersweet chocolate
- Flaky sea salt, to garnish
Instructions
- Prepare the pan: Lightly spray an 8- by 8-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly spray parchment with cooking spray and set aside.
- Make the crust: Pulse the chocolate wafer cookies in a food processor until finely ground, about 15 pulses, scraping down the sides as needed. Microwave 8 tablespoons butter on high, stirring occasionally, until melted, about 1 minute. Stir melted butter, sugar, and 1/4 teaspoon salt into the ground cookies. Transfer mixture to prepared pan and firmly press into an even, compact layer using a flat-bottomed glass or measuring cup. Freeze uncovered until firm, about 15 minutes.
- Prepare the chocolate filling: In a large microwave-safe bowl, combine 2 cups chopped chocolate and 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 remaining 1/2 teaspoon salt until fully combined. Pour mixture over the chilled crust and spread evenly with an offset spatula. Refrigerate uncovered until set, about 1 hour.
- Make the chocolate topping: In a medium microwave-safe bowl, combine remaining 1/2 cup chopped chocolate and remaining 4 tablespoons butter. Microwave on high, stirring occasionally, until melted, about 1 minute. Stir until smooth. Pour over the chilled chocolate filling and spread into an even layer. Refrigerate uncovered until set, about 30 minutes.
- Finish and serve: Sprinkle flaky sea salt over the top. Use the parchment overhang to lift the bars from the pan and transfer them to a cutting board. Cut into 36 squares using a sharp knife. For cleaner cuts, warm and dry the knife between slices.
Notes
- Oreo wafers can be purchased online or at specialty grocery stores.
- For a smoother crust, pulse cookies to a fine crumb but avoid powdery texture.
- Use parchment paper overhang to easily lift bars without breaking.
- Store refrigerated in an airtight container for up to 1 week.
- Freeze wrapped tightly for up to 1 month and thaw overnight in refrigerator before serving.
- Warm and dry the knife between cuts for clean edges.
Nutrition
- Serving Size: 1 square
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
