Description
No-Bake Chocolate Ganache Bars are a rich and decadent dessert made with a buttery cookie crust and a smooth, creamy chocolate ganache topping. These elegant bars are easy to prepare and perfect for holidays, parties, or whenever you need a chocolate fix.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 12 oz semi-sweet or dark chocolate, chopped
- 1 cup heavy cream
- 1 tsp vanilla extract
- Optional: sea salt flakes or chopped nuts for topping
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate while making the ganache.
- Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and glossy. Stir in vanilla extract.
- Pour the ganache over the chilled crust and spread evenly with a spatula.
- Sprinkle with sea salt flakes or chopped nuts if desired.
- Refrigerate for at least 2 hours or until fully set.
- Lift the bars out of the pan using the parchment overhang and cut into squares. Serve chilled or at room temperature.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Bars can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.
- Try adding a thin layer of peanut butter or raspberry jam over the crust before pouring in the ganache for a twist.
- Cut with a hot knife for clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 14g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg