Description
A decadent no-bake fudgy chocolate squares recipe featuring a crunchy chocolate cookie crust, layered with rich bittersweet chocolate ganache, and topped with a glossy chocolate butter glaze finished with flaky sea salt. Perfect for chocolate lovers seeking an easy yet indulgent dessert.
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 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
Chocolate Filling
- 8 ounces chopped bittersweet chocolate (227 g; about 1 2/3 cups), 70% cacao, divided
- 4 tablespoons unsalted butter (56 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
Topping
- 1/2 cup chopped bittersweet chocolate (113 g; about 2/3 cup), 70% cacao
- 4 tablespoons unsalted butter (56 g; 1/2 stick)
- flaky sea salt, to garnish
Instructions
- Prepare 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 parchment paper with cooking spray and set aside.
- Make Crust: Pulse the chocolate wafer cookies in a food processor until finely ground, about 15 pulses, scraping down the sides as needed. In a small microwave-safe bowl, microwave 8 tablespoons butter on high for about 1 minute until melted, stirring occasionally. Stir melted butter, sugar, and 1/4 teaspoon salt into ground cookies until combined. Press the mixture firmly into the prepared pan with a flat-bottomed glass to form an even crust. Freeze uncovered until firm, about 15 minutes.
- Prepare Chocolate Filling: In a large microwave-safe bowl, combine 2 cups chopped chocolate and 4 tablespoons 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 remaining 1/2 teaspoon salt until fully combined. Pour over chilled crust and spread evenly using an offset spatula. Refrigerate uncovered until set, about 1 hour.
- Make Chocolate Topping: In a medium microwave-safe bowl, combine 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 chilled chocolate layer and spread evenly using an offset spatula. Refrigerate uncovered until set, about 30 minutes.
- Garnish and Slice: Sprinkle the top with flaky sea salt. Use the parchment overhang to lift the chocolate squares from the pan and transfer to a cutting board. Cut into 36 squares using a sharp knife warmed under hot water and dried for cleaner cuts.
Notes
- Use Oreo wafers or similar chocolate wafer cookies available online or at specialty grocery stores.
- For cleaner slicing, warm the knife under hot water and dry it before each cut.
- Refrigerate finished squares in an airtight container for up to 1 week.
- Freeze tightly wrapped chocolate squares for up to 1 month; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
