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Chocolate Cream Pie Bars Recipe

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These Chocolate Cream Pie Bars combine a rich Oreo cookie crust with a luscious chocolate cream filling and a fluffy whipped cream topping. They are easy to make and perfect for dessert lovers who enjoy a creamy, chocolatey treat in bar form.

Ingredients

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Chocolate Cookie Crust

  • 2 cups Oreo cookie crumbs (about 20 Oreo cookies, filling removed)
  • 5 tablespoons unsalted butter, melted

Chocolate Cream Filling

  • 5 ounces semi-sweet chocolate chips or chopped chocolate bar
  • 4 tablespoons (57 g) unsalted butter
  • 6 ounces full fat cream cheese, room temperature
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1/3 cup (35 g) unsweetened cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream (for filling)
  • 2 tablespoons powdered sugar (for filling)

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or curls (optional, for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal of the bars.
  2. Make Cookie Crust: Pulse about 20 Oreo cookies (with filling removed) in a food processor until finely ground, about 2 cups of crumbs. Mix the crumbs with melted butter until coated, then press evenly into the prepared pan. Bake for 10 minutes and set aside to cool.
  3. Melt Chocolate Mixture: Using a double boiler, melt the butter and semi-sweet chocolate chips over medium-low heat. Stir frequently until smooth, then remove from heat and allow to cool for 10 minutes, avoiding any condensation dripping into the mixture.
  4. Whip Cream for Filling: Meanwhile, whip 1 cup of cold heavy whipping cream with 2 tablespoons powdered sugar until firm peaks form. Refrigerate to keep cold.
  5. Make Chocolate Cream Filling: In a large bowl, beat the softened cream cheese, powdered sugar, cocoa powder, vanilla, and salt with a hand mixer until smooth (about 1 minute). Add the cooled chocolate mixture and mix on low speed for 30 seconds until incorporated.
  6. Fold Whipped Cream: Gently fold half of the whipped cream into the chocolate mixture using a spatula. Add the remaining whipped cream and fold until no white streaks remain.
  7. Assemble Filling on Crust: Spread the chocolate cream filling evenly over the cooled cookie crust, pressing into the corners and leveling the top with an offset spatula.
  8. Chill Bars: Refrigerate the assembled bars for at least 3 hours or overnight to set completely.
  9. Prepare Whipped Cream Topping: Before serving, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth and firm.
  10. Add Topping and Garnish: Spread the whipped cream topping evenly over the chilled filling. Garnish with chocolate shavings or curls if desired.
  11. Cut and Serve: Chill the bars an additional 30 minutes before slicing. Use a sharp knife cleaned between cuts with hot water and dried to achieve smooth slices.

Notes

  • Remove Oreo filling completely before grinding for best crust texture.
  • Allow chocolate mixture to cool before adding to prevent curdling the cream cheese mixture.
  • Folding whipped cream gently preserves its airiness for a light filling.
  • Use an offset spatula for easy spreading and smoothing of layers.
  • Chilling overnight improves flavor melding and firmness.
  • Cleaning the knife with hot water between cuts ensures cleaner slices.

Keywords: Chocolate cream pie bars, Oreo crust bars, chocolate dessert bars, no-bake cream filling, easy chocolate bars

Find it online: https://amayaharis.com/chocolate-cream-pie-bars-recipe/