Why It Works
- Freezing the crust helps set it and obviates the need for baking.
- Sweetened condensed milk firms up when it’s chilled, and gives the chocolate squares its satisfyingly fudgy texture.
- Instant espresso powder enhances the chocolate’s bittersweet flavor.
I like to make desserts no matter the season, but as soon as the weather warms up, I start thinking about confections I can make without turning the oven on. Though there are many no-bake versions of my favorite desserts, including layer cakes, cheesecake, and cookies, The latest addition to my no-bake repertoire is this recipe for fudgy chocolate squares from our Birmingham, Alabama-based test kitchen colleague Craig Ruff. Fudgy and rich with bittersweet chocolate, they combine the best of brownies, fudge, and mousse—and they have a cookie crust! Plus, they only take 20 minutes of active time to prep.
To make the crust for the bars, Craig pulses store-bought chocolate wafer cookies (such as Oreos or Maria cookies) in a food processor until they’re evenly ground, then drenches the crumbs in melted butter before pressing them into a baking pan. Freezing the crust helps set it, meaning there’s no need to turn on the oven. For a deep, dark chocolate filling, he whisks together a mixture of melted bittersweet chocolate and butter with sweetened condensed milk, instant espresso, vanilla, and salt. Because sweetened condensed milk firms up when cold, the bars take on a satisfyingly fudgy texture. Instant espresso powder helps enhance the chocolate’s fruity notes, and a touch of vanilla and salt help bring it all together. Topped with a shiny layer of chocolate ganache, the bars are luxuriously rich and fudgy—and the perfect excuse to not turn on the oven.
Serious Eats / Morgan Hunt Glaze
The recipe was developed by Craig Ruff; the headnote was written by Genevieve Yam.
This No-Bake Chocolate Dessert Combines the Best of Brownies, Fudge, and Mousse
Cook Mode
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Cooking spray
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1 (9–ounce; 255 g) package chocolate wafer cookies (about 72 cookies), such as Dewey’s, Oreos, or Goya Chocolate Maria Cookies
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8 ounces unsalted butter (226 g; 2 sticks), cut into 1 tablespoon pieces, divided
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1/2 ounce granulated sugar (13 g; 1 tablespoon)
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3/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
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12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
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1 (14-ounce) can sweetened condensed milk
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2 teaspoons instant espresso powder
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2 teaspoons vanilla extract
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Flaky sea salt, to garnish
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Lightly spray an 8- by 8-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly spray parchment with cooking spray; set aside.
Serious Eats / Morgan Hunt Glaze
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In a food processor, pulse cookies until finely ground, stopping to scrape down sides of bowl as needed, about 15 pulses. In a small microwave-safe bowl, microwave 8 tablespoons butter on high, stirring occasionally, until melted, about 1 minute. Using a flexible spatula, stir melted butter, sugar, and 1/4 teaspoon salt into ground cookies. Transfer to prepared baking pan. Using a flat-bottomed drinking glass or measuring cup, firmly press crumbs to form a compact, even layer across the bottom of the pan. Freeze, uncovered, until firm, about 15 minutes.
Serious Eats / Morgan Hunt Glaze
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In a large microwave-safe bowl, combine 2 cups chocolate and 4 tablespoons of the butter; microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir in sweetened condensed milk, instant espresso, vanilla, and remaining 1/2 teaspoon salt. Pour mixture into chilled crust; using an offset spatula, spread into an even layer. Refrigerate, uncovered, until set, about 1 hour.
Serious Eats / Morgan Hunt Glaze
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In a medium microwave-safe bowl, combine remaining 1/2 cup chocolate and remaining 4 tablespoons butter. Microwave on high, stirring occasionally, until melted, about 1 minute. Stir until completely combined. Pour over chilled chocolate layer, and using an offset spatula, spread into an even layer. Refrigerate, uncovered, until set, about 30 minutes. Sprinkle with flaky sea salt. Lift parchment to remove bars from pan, and transfer to a cutting board. Using a sharp knife, cut into 36 squares. (For cleaner cuts, run knife under warm water, then dry knife with a clean kitchen towel before each slice.)
Serious Eats / Morgan Hunt Glaze
Special Equipment
8- by 8-inch baking pan, parchment paper, food processor, flat-bottomed drinking glass or measuring cup, microwave-safe bowl, offset spatula
Make-Ahead and Storage
The chocolate squares can be refrigerated in an airtight container for up to 1 week.
The chocolate squares can be tightly wrapped and frozen for up to 1 month. Let sit in refrigerator overnight to thaw.