Description
Delicious no-bake fudgy chocolate squares featuring a crunchy cookie crust, rich chocolate layers, and a hint of espresso. This easy-to-make dessert requires no oven, perfect for quick and indulgent treat preparation.
Ingredients
Scale
Crust
- Cooking spray
- 1 (9-ounce; 255 g) package chocolate wafer cookies (about 72 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 (or 1/8 teaspoon table salt)
Chocolate Filling
- 12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
- 4 tablespoons unsalted butter (57 g; 1/2 stick), divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon table salt)
Garnish
- Flaky sea salt, to garnish
Instructions
- Prepare Pan: 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 paper with cooking spray and set aside.
- Make Cookie Crust: Pulse chocolate wafer cookies in a food processor until finely ground, about 15 pulses, scraping down sides as needed. Microwave 8 tablespoons of butter on high for about 1 minute until melted, stirring occasionally. Stir melted butter, sugar, and 1/4 teaspoon salt into the ground cookies using a flexible spatula. Transfer the crumb mixture to the prepared pan and press firmly and evenly into the bottom using a flat-bottomed glass or measuring cup. Freeze uncovered until firm, about 15 minutes.
- Prepare Chocolate Filling: In a large microwave-safe bowl, combine 2 cups of chopped bittersweet chocolate and 4 tablespoons of 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. Pour the chocolate mixture over the chilled crust and spread evenly with an offset spatula. Refrigerate uncovered until set, about 1 hour.
- Add Chocolate Topping: In a medium microwave-safe bowl, combine the remaining 1/2 cup chopped chocolate and 4 tablespoons butter. Microwave on high for about 1 minute, stirring occasionally until melted and smooth. Pour over the set chocolate layer and spread evenly with an offset spatula. Refrigerate uncovered until set, about 30 minutes.
- Finish and Cut: Sprinkle the top with flaky sea salt. Using the parchment paper overhang, lift the chocolate squares from the pan and transfer to a cutting board. Cut into 36 squares using a sharp knife. For cleaner cuts, run the knife under warm water and dry it before each slice.
Notes
- Oreo wafers or similar chocolate wafer cookies can be purchased online or at specialty grocery stores.
- For a cleaner cut, warm and dry the knife blade before slicing each time.
- The chocolate squares can be stored refrigerated in an airtight container for up to 1 week.
- They can also be tightly wrapped and frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
