Name: Chocolate Cream Pie Bars Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 2 cups Oreo cookie crumbs (about 20 cookies, filling removed); 5 tablespoons unsalted butter, melted; 1 cup heavy whipping cream, cold; 2 tablespoons powdered sugar; 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; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Shaved chocolate for topping, optional

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Introduction

Indulge in these rich and creamy Chocolate Cream Pie Bars, featuring a crunchy Oreo cookie crust and a luscious chocolate cream filling topped with fluffy whipped cream. Perfect for satisfying your chocolate cravings with a delightful homemade treat.

The image shows a close-up of several square chocolate dessert bars arranged together on a white marbled surface. Each bar has two main layers: a thick, dark brown, moist-looking chocolate cake base topped by a thick, smooth white frosting layer. Some bars are slightly cut unevenly, showing soft, dense cake beneath the smooth frosting. Small dark chocolate shavings are scattered on top of the frosting, adding texture and contrast. The lighting highlights the rich textures of the cake and the creamy frosting, making the dessert look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For Chocolate Cookie Crust:

2 cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted

For Chocolate Cream Filling:

1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
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 (preferably Hershey’s Special Dark)
2 teaspoons vanilla
1/2 teaspoon salt

For Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Shaved chocolate for topping, if desired

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal. Set aside.
Step 2: Remove the filling from about 20 Oreo cookies and pulse the cookies in a food processor until finely ground, about 2 cups of crumbs.
Step 3: In a medium bowl, combine the cookie crumbs and melted butter. Stir until all crumbs are coated.
Step 4: Press the coated crumbs evenly into the prepared pan using your hands or the bottom of a measuring cup. Bake for 10 minutes, then remove and allow to cool.
Step 5: Set up a double boiler by placing a heat-safe bowl over a pot of simmering water. Melt the butter and chocolate together, stirring frequently until smooth. Remove carefully and cool for 10 minutes.
Step 6: While the chocolate cools, whip 1 cup of heavy cream with 2 tablespoons powdered sugar until firm peaks form. Chill in the refrigerator.
Step 7: In a large bowl, beat the cream cheese, 1 1/2 cups powdered sugar, cocoa powder, vanilla, and salt with a hand mixer until smooth, about 1 minute.
Step 8: Slowly add the cooled chocolate mixture to the cream cheese mixture and mix on low speed for about 30 seconds until combined.
Step 9: Fold half of the whipped cream into the chocolate mixture gently with a spatula. Then fold in the remaining whipped cream until no white streaks remain.
Step 10: Spread the filling over the cooled cookie crust, smoothing with an offset spatula. Chill for at least 3 hours or overnight.
Step 11: Before serving, whip the remaining 1 cup heavy cream with 2 tablespoons powdered sugar and vanilla until firm. Spread evenly on top of the chilled filling.
Step 12: Garnish with shaved chocolate if desired. Chill for 30 minutes before slicing. Use a sharp knife warmed in hot water and wiped dry to cut clean bars.

Tips & Variations

For a deeper chocolate flavor, use dark cocoa powder and bittersweet chocolate chips.
Replace Oreo crumbs with your favorite chocolate wafer cookies for a different crust texture.
Chill the bars overnight to help them set fully and enhance flavors.
Serve with fresh berries for a bright contrast.

Storage

Store the Chocolate Cream Pie Bars in an airtight container in the refrigerator for up to 4 days. For best texture, allow them to come to room temperature for 10 minutes before serving. You can also freeze the bars for up to 2 weeks; thaw in the fridge overnight and top with whipped cream just before serving.

How to Serve

The image shows multiple square pieces of chocolate dessert with two layers: a thick bottom layer of dark, smooth chocolate cake and a top layer of white, creamy frosting. Small dark chocolate shavings are scattered unevenly on the frosting and on the white marbled surface around the dessert pieces. The cake pieces are arranged close together, slightly overlapping in some areas. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, chocolate wafer cookies or any sturdy chocolate cookie can be processed into crumbs and used as the base. Just ensure the amount equals about 2 cups of crumbs.

Do I need a double boiler to melt chocolate and butter?

While a double boiler helps gently melt the chocolate and butter without burning, you can also melt them carefully in short bursts in the microwave, stirring frequently to avoid overheating.