Description
These Chocolate Lemon Bars feature a bright tart lemon curd sandwiched between a crunchy Oreo cookie crust and a smooth, rich dark chocolate ganache. This unique combination of flavors creates a delightful dessert perfect for any occasion, offering a perfect balance of sweetness and tanginess with a luscious chocolate finish.
Ingredients
Oreo Crust
- 300g Oreo cookie crumbs (use the whole cookie)
- ⅓ cup unsalted butter, melted
Lemon Curd
- Prepared lemon curd (amount not specified; use about 1 to 1½ cups for even coverage)
Dark Chocolate Ganache
- 170g heavy cream
- 150g dark chocolate, chopped or good quality chocolate chips
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper along both sides creating a ‘+’ shape. This setup helps in lifting the bars out easily once done.
- Make the Oreo crust: Melt the unsalted butter and mix it thoroughly with the Oreo cookie crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan using a measuring cup to pack it tightly into a single layer. There is no need to press the mixture up the sides.
- Bake the crust: Place the crust in the preheated oven and bake for 10 minutes until it sets nicely.
- Add the lemon curd layer: Remove the crust from the oven carefully, then pour the lemon curd evenly over the baked crust. Return the pan to the oven and bake for an additional 15 to 20 minutes, until the lemon curd has set. Test by gently shaking the pan; it should only wobble slightly in the center.
- Cool the lemon bars: Let the lemon bars cool at room temperature, then refrigerate overnight to fully set.
- Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small pot over medium heat until it bubbles gently at the sides and is hot to the touch. Pour the hot cream over the chocolate and let sit for 30 seconds, then stir gently with a wooden spoon or spatula until the mixture becomes smooth and glossy.
- Assemble the bars: Pour the ganache over the chilled lemon curd layer, spreading it evenly. Refrigerate the bars for at least 30 minutes to set the chocolate layer.
- Serve and store: Keep the bars refrigerated and serve cold for the best texture and flavor.
Notes
- Use whole Oreo cookies (including filling) ground into crumbs for the crust for best flavor and texture.
- Chilling the bars overnight ensures the lemon curd sets perfectly and the flavors meld well.
- If you prefer a sweeter or creamier ganache, adjust the chocolate type or cream quantity slightly.
- Line the pan properly with parchment paper to easily lift out the bars for neat slicing.
- Store the bars in an airtight container in the refrigerator and consume within 4-5 days for optimal freshness.
- The recipe can be scaled up proportionally to fit a larger pan but baking times may need slight adjustment.