Ghirardelli No-Bake Fudge Bar recipe

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Ingredients

2 ½ cups finely crushed chocolate sandwich cookie crumbs
⅔ cup unsalted butter, melted
½ teaspoon kosher salt
2 ¾ cups Ghirardelli® Dark Chocolate 60% Cacao Baking Chips
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
3 chocolate sandwich cookies or wafers, crushed

Nutrition Info

235.2 calories
carbohydrate: 17.5 g
cholesterol: 29.7 mg
fat: 19.2 g
fiber: 1.6 g
protein: 2.1 g
saturatedFat: 10.9 g
servingSize: -
sodium: 91.1 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.

  2. For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.

  3. Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.

  4. Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.

Recipe Yield

24 servings

Recipe Note

A chocolate cookie-crumb crust is topped with a creamy layer of chocolate, sprinkled with mini chocolate chips, then chilled for an easy, elegant dessert.

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