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Chocolate Dream Bars

A close-up of a decadent chocolate dream bar, showcasing its layers of chocolate, caramel, and cookie base.

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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.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 1012 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 2 (3.4 ounce) packages instant chocolate pudding mix
  • 3 cups milk
  • 2 cups semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture evenly into the bottom of a 9×13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the chocolate ganache over the pudding layer, spreading it evenly to cover the entire surface.
  6. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until firm and set.
  7. 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.

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