Description
These No-Bake Fudgy Chocolate Squares are a decadent, easy-to-make dessert featuring a buttery chocolate wafer cookie crust layered with rich bittersweet chocolate ganache and topped with a smooth chocolate glaze and flaky sea salt. Perfect for chocolate lovers who want a luscious treat without turning on the oven.
Ingredients
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 ounces unsalted butter (226 g; 2 sticks), cut into 1 tablespoon pieces, divided
- 1/2 ounce granulated sugar (13 g; 1 tablespoon)
- 3/4 teaspoon Diamond Crystal kosher salt, divided (or use half as much table salt by volume)
Ganache Filling
- 12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- Remaining butter from above (specified in method)
Topping
- Remaining bittersweet chocolate (from the 12 ounces)
- Remaining butter (from the 8 ounces, 4 tablespoons)
- Flaky sea salt, to garnish
Instructions
- Prepare the pan: Lightly spray an 8- by 8-inch baking pan with cooking spray and line the bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly spray the parchment as well 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. Melt 8 tablespoons (1 stick) of butter in a microwave-safe bowl on high for about 1 minute, stirring occasionally. Stir the melted butter, sugar, and 1/4 teaspoon kosher salt into the ground cookies until thoroughly combined. Transfer this mixture to the prepared pan and press firmly and evenly into the bottom using a flat-bottomed drinking glass or measuring cup. Freeze uncovered until firm, about 15 minutes.
- Prepare the ganache filling: In a large microwave-safe bowl, combine 2 cups of chopped bittersweet chocolate and 4 tablespoons (half the remaining butter). Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes total. Stir in the sweetened condensed milk, instant espresso powder, vanilla extract, and the remaining 1/2 teaspoon kosher salt until fully incorporated. Pour this mixture onto 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 the remaining 1/2 cup chopped bittersweet chocolate and remaining 4 tablespoons butter. Microwave on high, stirring occasionally until melted, about 1 minute, stirring until smooth. Pour over the chilled chocolate layer and spread evenly. Refrigerate uncovered until set, about 30 minutes.
- Serve and store: Sprinkle flaky sea salt evenly over the top. Use the parchment paper overhang to lift the set chocolate squares from the pan and transfer to a cutting board. Cut into 36 squares with a sharp knife; for cleaner cuts, run the knife under warm water and dry before each slice. Store in an airtight container in the refrigerator for up to 1 week or freeze up to 1 month, thawing overnight in the fridge before serving.
Notes
- Oreo wafers can be purchased online or at specialty grocery stores.
- For cleaner cuts, warming the knife under hot water and drying it before slicing prevents chocolate from sticking.
- These chocolate squares keep well refrigerated and can also be frozen for extended storage, making them ideal for make-ahead dessert options.
- If you prefer less salt, adjust flaky sea salt garnish accordingly as it adds a contrasting savory note to the rich chocolate.
