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Chocolate Cream Pie Bars Recipe

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★★★★★

4.6 from 121 reviews

These decadent Chocolate Cream Pie Bars feature a crisp Oreo cookie crust layered with a rich and creamy chocolate filling, topped with smooth whipped cream and optional chocolate shavings. Perfect for chocolate lovers seeking a no-bake filling dessert that is chilled and set to perfection.

Ingredients

Scale

For Chocolate Cookie Crust

  • 2 cups Oreo cookie crumbs (about 20 cookies, filling removed)
  • 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
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

For Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Shaved chocolate for topping, optional

Instructions

  1. Prepare Cookie Crust: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Pulse about 20 Oreo cookies without filling in a food processor to create 2 cups of fine cookie crumbs. Mix crumbs with melted butter until all crumbs are coated. Press evenly into the pan’s bottom and corners using your hands or a measuring cup bottom. Bake for 10 minutes. Remove and let cool.
  2. Melt Chocolate Mixture: Using a double boiler, melt the butter and chocolate chips over medium-low heat, stirring frequently until smooth. Remove from heat and let cool for 10 minutes, ensuring no condensation drips into the mixture.
  3. Whip Cream for Folding: Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until firm peaks form. Refrigerate to keep cold.
  4. Prepare Chocolate Cream Filling: In a large bowl, blend softened cream cheese, powdered sugar, sifted cocoa powder, vanilla, and salt with a hand mixer until smooth (about 1 minute). Slowly mix in the cooled chocolate-butter mixture on low speed for 30 seconds to combine.
  5. Fold in Whipped Cream: Gently fold half of the whipped cream into the chocolate mixture with a spatula. Before fully combined, add the remaining whipped cream and fold until no streaks remain, maintaining a light and airy texture.
  6. Assemble and Chill: Spread the chocolate filling evenly over the cooled cookie crust using an offset spatula. Chill in the refrigerator for at least 3 hours or overnight to set.
  7. Prepare Whipped Cream Topping: Before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until firm peaks form. Spread evenly over chilled chocolate layer.
  8. Garnish and Serve: Sprinkle shaved chocolate on top if desired. For clean bars, chill for an additional 30 minutes, then use a sharp knife dipped in hot water and wiped dry between cuts to slice into squares.

Notes

  • Remove Oreo filling before crushing for best texture in the crust.
  • Cooling the melted chocolate mixture before mixing prevents the cream cheese from curdling.
  • Folding whipped cream gently maintains a light texture in the filling.
  • Use an offset spatula for even spreading of layers.
  • Clean knife between cuts ensures neat slices.
  • Bars are best served chilled but can be stored in the fridge up to 3 days.

Keywords: chocolate cream pie bars, chocolate dessert bars, Oreo cookie crust, no-bake chocolate filling, cream cheese dessert, whipped cream topping

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