No-Bake Fudgy Chocolate Squares
By Kelly Song & Morgan BollingPublished on October 31, 2023
Time
35 minutes, plus 1½ hours chilling
Yield
Makes 64 squares
Ingredients
36 Oreo cookies, broken into rough pieces2 cups (12 ounces) bittersweet chocolate chips, divided8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided1 (14-ounce) can sweetened condensed milk 2 teaspoons vanilla extract ¼ teaspoon table salt
Before You Begin
For dessert bars with tidy edges, be sure to wipe your knife clean with a dish towel after each cut. These are quite rich, so we prefer to cut them into small squares for serving.
Instructions
- Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Process cookies in food processor until finely ground, about 30 seconds, scraping down sides of bowl as needed. Transfer cookie crumbs to large bowl.
- Microwave 1½ cups chocolate chips and 4 tablespoons butter in bowl at 50 percent power until melted, about 2 minutes, stirring occasionally. Transfer melted chocolate mixture to bowl with cookie crumbs and stir in condensed milk, vanilla, and salt until evenly combined (mixture will be very thick). Transfer to prepared pan. Using rubber spatula or your hands, press into even layer. Refrigerate until firm, at least 1 hour.
- Microwave remaining ½ cup chocolate chips and remaining 4 tablespoons butter in clean bowl at 50 percent power until chocolate is melted and mixture is smooth, 1 to 2 minutes, stirring occasionally. Spread chocolate mixture evenly over set cookie base with offset spatula. Refrigerate until chocolate is set, about 30 minutes.
- Using foil overhang, lift squares out of pan and transfer to cutting board; discard foil. Using chef's knife, cut into 1-inch squares (wipe knife clean with dish towel between slices). Serve chilled or at room temperature. (Fudgy chocolate squares can be refrigerated for up to 1 week.)
Time
35 minutes, plus 1½ hours chillingYield
Makes 64 squaresIngredients
36 Oreo cookies, broken into rough pieces
2 cups (12 ounces) bittersweet chocolate chips, divided
8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon table salt
Ingredients
36 Oreo cookies, broken into rough pieces
2 cups (12 ounces) bittersweet chocolate chips, divided
8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon table salt
Ingredients
36 Oreo cookies, broken into rough pieces
2 cups (12 ounces) bittersweet chocolate chips, divided
8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon table salt
Why This Recipe Works
These truffle-like treats hit the spot as the ultimate homemade chocolate snack, without requiring the hassle of an oven. Crushed chocolate sandwich cookies created a decadent, fudgy base, which was bound together with melted chocolate chips, butter, and sweetened condensed milk. After chilling, an extra layer of melted chocolate added more complexity and creaminess.
Before You Begin
For dessert bars with tidy edges, be sure to wipe your knife clean with a dish towel after each cut. These are quite rich, so we prefer to cut them into small squares for serving.
Instructions
- Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Process cookies in food processor until finely ground, about 30 seconds, scraping down sides of bowl as needed. Transfer cookie crumbs to large bowl.
- Microwave 1½ cups chocolate chips and 4 tablespoons butter in bowl at 50 percent power until melted, about 2 minutes, stirring occasionally. Transfer melted chocolate mixture to bowl with cookie crumbs and stir in condensed milk, vanilla, and salt until evenly combined (mixture will be very thick). Transfer to prepared pan. Using rubber spatula or your hands, press into even layer. Refrigerate until firm, at least 1 hour.
- Microwave remaining ½ cup chocolate chips and remaining 4 tablespoons butter in clean bowl at 50 percent power until chocolate is melted and mixture is smooth, 1 to 2 minutes, stirring occasionally. Spread chocolate mixture evenly over set cookie base with offset spatula. Refrigerate until chocolate is set, about 30 minutes.
- Using foil overhang, lift squares out of pan and transfer to cutting board; discard foil. Using chef's knife, cut into 1-inch squares (wipe knife clean with dish towel between slices). Serve chilled or at room temperature. (Fudgy chocolate squares can be refrigerated for up to 1 week.)
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