No-Bake Chocolate Ganache Bars

No-Bake Chocolate Ganache Bars are a decadent, rich treat featuring a crisp cookie base and a velvety smooth ganache topping. Perfect for chocolate lovers, this dessert requires no oven time and delivers gourmet flavor with minimal effort.

Why You’ll Love This Recipe

These bars are the definition of indulgence—silky, dark ganache layered over a buttery, crumbly base. They’re quick to assemble, make-ahead friendly, and ideal for holidays, dinner parties, or when you need a luxurious dessert without baking. They’re also easy to customize with your favorite flavor infusions or toppings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Crushed graham crackers or digestive biscuits
• Unsalted butter (melted)
• Granulated sugar or brown sugar
• Semi-sweet or dark chocolate (chopped or chips)
• Heavy cream
• Vanilla extract (optional)
• Sea salt (optional garnish)
• Chopped nuts, crushed peppermint, or freeze-dried fruit (optional toppings)

Directions

1. Line an 8×8-inch pan with parchment paper.
2. In a bowl, combine crushed crackers, melted butter, and sugar until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the pan to form a firm base. Refrigerate while preparing ganache.
4. In a saucepan, heat heavy cream until just simmering. Pour over the chopped chocolate in a heatproof bowl.
5. Let sit for 1 minute, then stir until the chocolate is fully melted and the mixture is glossy. Stir in vanilla if using.
6. Pour the ganache over the chilled crust. Spread evenly.
7. Sprinkle with sea salt or toppings, if desired.
8. Refrigerate for 2–3 hours, or until set.
9. Slice into bars using a warm, sharp knife.

Servings and Timing

Servings: 16 small bars
Prep Time: 20 minutes
Chill Time: 2–3 hours
Total Time: ~3 hours 20 minutes

Variations

• Peanut Butter Swirl: Add a swirl of peanut butter to the ganache before setting.
• Mint Flavor: Add peppermint extract to the ganache and top with crushed candy canes.
• White Chocolate Layer: Use white chocolate ganache or layer with a white chocolate base.
• Nut Crust: Use crushed almonds or hazelnuts instead of cookie crumbs.
• Espresso-Infused: Add instant espresso powder to the ganache for a mocha twist.

storage/reheating

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze in a single layer for up to 1 month. Thaw in the fridge overnight.
• Reheating: Not needed—best served chilled or at room temperature.

FAQs

What kind of chocolate should I use?

High-quality semi-sweet or dark chocolate gives the best flavor and smooth texture.

Can I use milk chocolate instead?

Yes, but it will be much sweeter—adjust the sugar in the crust accordingly.

How do I cut clean bars?

Use a sharp knife warmed under hot water and wiped clean between cuts.

Can I make it dairy-free?

Yes, use plant-based butter and coconut cream along with dairy-free chocolate.

Will the crust hold up well?

Yes, as long as it’s pressed firmly and well-chilled before adding ganache.

Can I add layers?

Absolutely—consider adding a caramel layer between the base and ganache.

Is this suitable for gifting?

Yes, they hold up well and can be packed in parchment or gift boxes.

Can I use flavored chocolate?

Yes, bars with orange, mint, or chili flavors work great.

How long do they take to set?

2–3 hours in the fridge, or faster in the freezer.

Can I skip the sugar in the base?

Yes, if your cookie crumbs are already sweet, sugar is optional.

Conclusion

No-Bake Chocolate Ganache Bars are a luxurious dessert made simple. With their rich, creamy texture and crunchy base, they bring elegance to any dessert table with zero baking required. Ideal for entertaining or treating yourself, these bars are a chocolate lover’s dream.

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