A no-bake, layered chocolate dessert with a cookie crust, creamy filling, and rich chocolate topping. These bars are perfect for making ahead and chilling for a crowd-pleasing treat.
Author:oliviarosewood
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:24 bars 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs (about 10–12 full sheets)
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture evenly into the bottom of a 9×13 inch baking dish.
In a large bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the thawed whipped topping until well combined. Spread this cream cheese mixture evenly over the graham cracker crust.
In a separate bowl, whisk together the instant chocolate pudding mix and milk until thickened, about 2 minutes. Spread the pudding mixture evenly over the cream cheese layer.
In a small microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Stir until fully combined.
Pour the chocolate ganache over the pudding layer, spreading it evenly to cover the entire surface.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until firm and set.
Cut into bars and serve chilled.
Notes
For an Oreo crust, use 2 cups of finely crushed Oreo cookies (about 24 cookies) instead of graham crackers.
You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter topping.
These bars can be made up to 2 days in advance and stored in the refrigerator.