Chocolate Cream Pie Bars
Chocolate Cream Pie Bars are a creamy, dreamy dessert that are simple to make and delicious to eat!
Layered bars that replicate chocolate cream pie, they begin with an Oreo cookie crust that gets a chocolate cream cheese filling over top and then covered with a whipped cream layer.
Shave some chocolate over the top and you have a wonderful bar to serve up any time!
Begin by crushing up Oreo cookies (the cookie only) to make 2 cups and combine the crumbs with melted butter. Press the crumbs into a square baking pan and bake for 10 minutes. Let the crust cool.
Meanwhile, make the filling. Melt the butter and chocolate in a double boiler (or microwave) until smooth. Let the mixture cool for 10 minutes.
While it’s cooling, whip together heavy cream and powdered sugar until firm peaks form. Place it in the fridge to keep cold while you are working on the filling.
In a stand mixer or using a hand mixer, combine the cream cheese, powdered sugar, cocoa powder, vanilla and salt and mix until smooth. Add the cooled chocolate mixture and continue to mix on a low speed until it’s well combined. That should take about 30 seconds.
Take half of the whipped cream from the fridge and fold it into the chocolate mixture. Before it’s fully combined, add the remaining half of the whipped cream. Fold that in until there are no white streaks remaining.
Transfer the filling to the top of the cookie crust and use an offset spatula to press it into the corners of the pan and level the top. Chill for 3 hours or overnight.
Before serving, whip up another cup of heavy cream with powdered sugar and vanilla. Transfer it to the top of the bars and spread it evenly.
Sprinkle shaved chocolate over top.
Chill the bars for at least 30 minutes to make it easier to cut. Use a warm knife to cut the squares and wipe the knife off in between each cut.
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Chocolate Cream Pie Bars
Makes: 16 squares
Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Ingredients
Chocolate Cookie Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies with filling removed)
- 5 tbsp unsalted butter, melted
Chocolate Cream Filling:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 5 ounces semi-sweet chocolate chips (or chopped chocolate bar)
- 4 tbsp unsalted butter
- 6 ounces full-fat cream cheese, room temperature
- 1 & 1/2 cups powdered sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted (I like Hershey’s Special Dark)
- 2 tsp vanilla
- 1/2 tsp salt
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla
- Shaved chocolate for topping, if desired
Instructions
Chocolate Cookie Crust:
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper. Allow the paper to hang over the sides of the pan by a couple of inches for easy removal of the bars once baked. Set aside.
Pulse about 20 Oreo cookies (with the filling removed) in the bowl of a food processor until finely ground. You should have about 2 cups of cookie crumbs.
Transfer the crumbs to a medium bowl and add the melted butter. Stir with a fork until all of the crumbs are coated in the butter. Transfer the cookie crumbs to the prepared pan and use your hands or the bottom of a measuring cup to press the crumbs evenly into the corners of the pan.
Bake for 10 minutes. Remove from the oven and set aside to cool while you make the filling.
Chocolate Cream Filling:
Use a double boiler to melt the butter and chocolate over medium-low heat. To create a double boiler, place a heat safe bowl over a medium pot filled with 2 inches of water. Bring the water to a simmer and stir frequently as the chocolate and butter melt. Stir until melted and smooth. Remove the bowl from the pot, being careful not to let any of the condensation from the water drip into the chocolate mixture. You can also use a microwave at 30 second intervals to melt the butter and chocolate together. Set aside to cool for 10 minutes.
While the chocolate is cooling, whip together 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until firm peaks form. Place the bowl in the refrigerator to keep cold.
In a large bowl, add the softened cream cheese, powdered sugar, cocoa powder, vanilla and salt. Use a hand mixer to mix until smooth, about 1 minute.
Add the cooled chocolate mixture to the bowl and mix on low speed for about 30 seconds until well combined.
Remove the whipping cream from the refrigerator and use a large spatula to fold half of the cream into the chocolate mixture. Before it is fully combined, add the remaining whipped cream and gently fold together until no white streaks remain.
Transfer the filling to the top of the cookie crust and use an offset spatula to press it into the corners of the pan and level the top. Chill for 3 hours or overnight.
Before serving, whip 1 cup of heavy whipping cream together with 2 tablespoons of powdered sugar and vanilla. Whip until smooth and firm.
Transfer the whipped cream to the top of the filling and use an offset spatula or spoon to spread it evenly across the top. Top with chocolate shavings or curls if desired.
For best results, chill the bars for 30 minutes before using a sharp knife to cut into squares. Clean the knife between each slice with hot water and wipe with a dry dishtowel.
Recipe from Browned Butter Blondie
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