Chocolate Cream Pie Bars (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
2 cups Oreo cookie crumbs
02 -
5 tablespoons unsalted butter, melted
→ Chocolate Cream Filling
03 -
1 cup heavy whipping cream, cold
04 -
2 tablespoons powdered sugar
05 -
5 ounces semi-sweet chocolate chips or chopped chocolate bar
06 -
4 tablespoons (57 g) unsalted butter
07 -
6 ounces full fat cream cheese, room temperature
08 -
1 1/2 cups (180 g) powdered sugar, sifted
09 -
1/3 cup (35 g) unsweetened cocoa powder, sifted
10 -
2 teaspoons vanilla
11 -
1/2 teaspoon salt
→ Whipped Cream Topping
12 -
1 cup heavy whipping cream
13 -
2 tablespoons powdered sugar
14 -
1/2 teaspoon vanilla
15 -
Shaved chocolate for topping (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, ensuring the paper hangs over the edges. Set aside. Pulse about 20 Oreo cookies (with filling removed) in a food processor until finely ground (approximately 2 cups). Transfer crumbs to a bowl and mix with melted butter until evenly coated. Press evenly into the prepared pan using your hands or the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool.
02 -
Set up a double boiler by placing a heat-safe bowl over a pot filled with 2 inches of simmering water. Melt the butter and chocolate together, stirring frequently until smooth. Avoid water condensation mixing into the chocolate. Remove bowl and allow to cool for 10 minutes.
03 -
In a medium bowl, combine 1 cup of cold heavy whipping cream with 2 tablespoons powdered sugar. Beat until firm peaks form, then refrigerate until needed.
04 -
In a large bowl, mix cream cheese, powdered sugar, cocoa powder, vanilla, and salt using a hand mixer until smooth (about 1 minute). Add the cooled chocolate mixture and mix on low speed until combined. Fold in half of the whipped cream using a spatula, then gently fold in the remaining whipped cream until no streaks remain.
05 -
Spread chocolate filling over the cooled cookie crust in the baking pan. Use an offset spatula to smooth it into the corners and level the surface. Chill in the refrigerator for at least 3 hours or overnight.
06 -
Before serving, whip 1 cup of heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until firm. Spread evenly over the chocolate filling using an offset spatula. Garnish with shaved chocolate, if desired.
07 -
For best results, chill assembled bars for 30 minutes. Use a sharp knife to cut into squares, cleaning the knife with hot water and drying it between cuts. Serve chilled.
# Notes:
01 -
Store tightly covered in the refrigerator for up to 4 days. Bars can also be frozen for extended storage.