Description
Only for hardcore chocolate fans — these bars are insanely rich, velvety, and loaded with chocolate. No oven needed and perfect to make ahead.
Ingredients
Scale
Crust & Base
- 18 Oreo cookies
- ¼ cup unsalted butter, melted
- 1 tablespoon dark chocolate, melted
Filling
- 4 ounces cream cheese (brick-style), softened
- 8 ounces dark chocolate, finely chopped
- ¾ cup heavy whipping cream
- 1 tablespoon Baileys Irish Cream or Kahlúa (optional)
- ½ teaspoon salt (optional but recommended)
- ½ cup mini semi-sweet chocolate chips, for sprinkling
Instructions
- Line a 9×9-inch baking pan with foil (or parchment) and spray lightly with cooking spray. Set it nearby.
- Place whole Oreos in a food processor and pulse until they become fine crumbs.
- In a small microwave-safe bowl, combine the melted butter and 1 tablespoon dark chocolate. Heat in short bursts, stirring between each, until everything is smooth.
- Pour the chocolate-butter mix into the cookie crumbs and pulse a few times to mix. Press that mixture firmly and evenly into the prepared pan to form the crust. Tight packing helps the bars slice cleanly.
- In a large bowl, beat the softened cream cheese with a handheld mixer until fluffy and smooth.
- In another microwave-safe bowl, add the chopped 8 oz dark chocolate and the heavy cream. Heat in 30-second bursts, stirring after each, until the chocolate melts into a glossy, silky ganache (about 90 seconds total, depending on your microwave). Heat gently to avoid scorching.
- Pour the warm chocolate-cream mixture into the bowl with the whipped cream cheese and beat on high until the filling turns uniform and silky.
- Stir in the optional liquor and the salt if using. I strongly recommend adding salt — it brightens the chocolate and balances the richness.
- Spread the chocolate filling evenly over the cookie crust. Sprinkle the mini chocolate chips over the top.
- Refrigerate uncovered for at least 3 hours (overnight is even better) until the filling firms. Once fully chilled, cover the pan tightly with foil or plastic wrap to keep flavors fresh and prevent fridge odors.
Notes
Notes & Storage
- Do not cover while the bars are still warm. Covering too early traps condensation. Wait until they’ve chilled through, then seal.
- These bars keep very well in the fridge — store covered and enjoy for at least 10 days (use your judgment beyond that).
- Want to double the batch? Use a 9×13 pan and increase quantities proportionally.
Pro tip: Use real chocolate bars (not chips) for melting — they create a smoother, richer filling. FYI: a little booze (Baileys or Kahlúa) takes these from “wow” to “whoa.”
Nutrition
- Serving Size: 1
- Calories: 267kcal
- Sugar: 17g
- Sodium: 147mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 29mg