Chocolate Pie Bars (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
5 tablespoons melted unsalted butter
02 -
2 cups of crushed Oreo cookie crumbs
→ Chocolate Cream Filling
03 -
1/3 cup (35 g) unsweetened cocoa powder, sifted
04 -
1 cup cold heavy cream for whipping
05 -
4 tablespoons (57 g) butter, unsalted
06 -
5 ounces of semi-sweet chocolate chips or chopped chocolate bar
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon salt
09 -
6 ounces softened full-fat cream cheese
10 -
2 tablespoons powdered sugar
11 -
1 1/2 cups (180 g) powdered sugar, sifted
→ Whipped Cream Topping
12 -
A cup of heavy whipping cream
13 -
1/2 teaspoon vanilla extract
14 -
2 tablespoons of powdered sugar
15 -
Optional: Chocolate shavings for decoration
# Instructions:
01 -
Heat the oven to 350°F (175°C). Use parchment paper to line an 8x8 inch (20x20 cm) pan, letting the paper hang over the sides. Set aside. Process roughly 20 Oreos (remove the centers) into crumbs using a food processor (you’ll need about 2 cups). Mix these crumbs with the melted butter in a bowl, then press firmly into the lined pan with your hands or a flat-bottomed cup. Bake for 10 minutes and leave to cool.
02 -
Put a heatproof bowl on top of a pot with 2 inches of simmering water to create a double boiler. Add the butter and chocolate, stirring until the mixture is smooth. Be sure no water drips into the chocolate. Take off the heat and let it cool for 10 minutes.
03 -
Grab a medium-sized bowl and mix 1 cup of chilled heavy cream with 2 tablespoons of powdered sugar. Beat until you see stiff peaks form, then place it in the fridge to stay cold.
04 -
In a large mixing bowl, blend cream cheese, powdered sugar, cocoa powder, vanilla, and salt with a hand mixer until smooth (about a minute). On low speed, mix in the cooled chocolate/butter blend until blended together. Use a spatula to fold in half the whipped cream, making sure it’s all combined, then gently fold in the rest of the whipped cream.
05 -
Take your chilled crust and spread the chocolate filling evenly across it, pushing it into the corners and smoothing out the top with a spatula. Put it in the fridge for at least 3 hours, but letting it chill overnight works best.
06 -
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread this over the chocolate layer, smoothing it with a spatula. Sprinkle shaved chocolate on top if you’d like.
07 -
Cool the whole thing in the fridge for another half hour before slicing. Use a sharp knife warmed with hot water and dried before each cut. Cut into squares and serve cold.
# Notes:
01 -
Keep in the fridge covered tightly for up to 4 days. You can freeze them if you need to store them longer.