Description
These No-Bake Fudgy Chocolate Squares are a rich, decadent treat made with layers of chocolate and a cookie crumb crust. They combine the deep flavor of bittersweet chocolate with a smooth sweetened condensed milk filling, finished with a glossy chocolate topping and a sprinkle of flaky sea salt. Perfect for an indulgent dessert that requires no oven time.
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 (4 ounces; 113 g) unsalted butter, melted
- 1 tablespoon (1/2 ounce; 13 g) granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt
Filling
- 12 ounces (2 1/2 cups; 340 g) chopped bittersweet chocolate, 70% cacao, divided
- 4 tablespoons (2 ounces; 57 g) unsalted butter
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
Topping
- 1/2 cup (3 ounces; 85 g) chopped bittersweet chocolate
- 4 tablespoons (2 ounces; 57 g) unsalted butter
- 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 the parchment paper with cooking spray and set aside.
- Make the crust: In a food processor, pulse the chocolate wafer cookies about 15 times until finely ground, scraping down the sides as needed. In a small microwave-safe bowl, melt 8 tablespoons of butter on high for about 1 minute, stirring occasionally. Stir the melted butter, sugar, and 1/4 teaspoon salt into the ground cookies until combined. Transfer the mixture to the prepared pan and firmly press down evenly using a flat-bottomed glass or measuring cup. Freeze uncovered for 15 minutes until firm.
- Prepare the filling: In a large microwave-safe bowl, combine 2 cups of chopped bittersweet chocolate and 4 tablespoons of butter. Microwave on high for about 2 minutes, stirring every 30 seconds until melted and smooth. Stir in sweetened condensed milk, instant espresso powder, vanilla extract, and the remaining 1/2 teaspoon salt. Pour this mixture over the chilled crust and spread evenly with an offset spatula. Refrigerate uncovered for about 1 hour until set.
- Make the topping: In a medium microwave-safe bowl, melt the remaining 1/2 cup chocolate and 4 tablespoons butter on high for about 1 minute, stirring occasionally until smooth. Pour over the chilled filling layer and spread evenly with an offset spatula. Refrigerate uncovered for 30 minutes until set.
- Finish and serve: Sprinkle the top with flaky sea salt. Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. Use a sharp knife warmed under hot water and dried to cut the bars into 36 squares for clean slices.
Notes
- Oreo wafer cookies can be purchased online or at specialty grocery stores if not available locally.
- For cleaner cutting, warm the knife under hot water and dry it before slicing each time.
- The squares can be refrigerated in an airtight container for up to 1 week.
- For longer storage, tightly wrap and freeze the squares for up to 1 month. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 210 kcal
- Sugar: 19 g
- Sodium: 70 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
