Easy No-Bake Fudgy Chocolate Squares

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Easy No-Bake Fudgy Chocolate Squares

These Easy No-Bake Fudgy Chocolate Squares are the perfect make-ahead chilled dessert for hot summer days.

Prep Time20

Cook Time5

Chilling Time1 45

Total Time2 10

Course: Cakes, Candy, Dessert, Snack

Cuisine: American

Servings:

Calories: 392kcal

Author: Susan Ensley

Equipment

8x8 inch baking pan
Parchment paper
Food Processor
2 large bowls
whisk
Small Bowl
Silicone Spatula
offset spatula

Ingredients

10 ½ oz Tate's Bake Shop Double Chocolate Cookies¹ (one and a half packages)
1 c Unsalted Butter divided
1 TBS Granulated sugar
¾ teaspoon Kosher Salt divided
13 oz Ghirardelli 60% Bittersweet Chocolate Chips divided
14 oz Sweetened Condensed Milk²
2 teaspoon Instant Espresso Powder³
1 TBS Vanilla Extract

Instructions

Line an 8- by 8-inch baking pan with parchment paper, leaving a 2-inch overhang; set aside.
In a food processor, pulse cookies until finely ground, about 15 pulses. Using a fork, stir sugar and ¼ teaspoon salt into ground cookies. In a small microwave-safe bowl, microwave 8 tablespoons butter on high, stirring occasionally, until melted, about 1 minute. Pour into crumb mixture and stir with a fork until it resembles wet dirt. Transfer crumbs to prepared baking pan. Firmly press crumbs to form a compact, even layer across the bottom of the pan. Freeze, uncovered, until firm, about 15 minutes.
In a large microwave-safe bowl, combine 2 cups of chocolate chips (10 ounces) and 4 tablespoons of butter; microwave on high, stirring every 30 seconds with a whisk, until melted and smooth, about 2 minutes. Stir in sweetened condensed milk. Then, stir in instant espresso, vanilla, and remaining ½ teaspoon salt. Pour mixture into chilled crust. Spread into an even layer with a silicone spatula. Refrigerate, uncovered, until set, about 1 hour.
In a medium microwave-safe bowl, combine the remaining ½ cup of chocolate chips (3 ounces) and the remaining 4 tablespoons of butter. Microwave on high, stirring occasionally with a whisk, until melted, about 1 minute. Stir until completely combined. Pour over chilled chocolate layer. Using an offset spatula, quickly spread into an even layer. Refrigerate, uncovered, until set, about 30 minutes. Lift parchment to remove bars from pan, and transfer to a cutting board. Using a sharp knife, cut into 16 squares. Store in an airtight container in the refrigerator.
Yield 16 squares⁴

Notes

You can substitute Oreos in this recipe, just make sure you have 2 ⅓ cups of crumbs, but I prefer the Tate's Double Chocolate Cookies.
I used full-fat sweetened condensed milk. You can substitute fat-free sweetened condensed milk, and the flavor will remain just as delicious. However, because fat plays a structural role in helping no-bake chocolate fillings set, using a fat-free version can make the filling set slightly softer than standard condensed milk.
Instant espresso powder enhances the chocolate taste. However, you can omit it, and the bars will still be delicious.
These squares will last for up to 1 week when stored in an airtight container in the refrigerator. If you want to keep them longer, you can freeze them for up to 1 month. Just wrap the individual squares tightly in plastic wrap and foil or store them in a freezer-safe container. When you're ready to eat them, let them thaw in the refrigerator overnight before serving.

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