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    No-bake fudge bar

      Servings:   24 servings

      2 1/2 cups finely crushed chocolate sandwich cookie crumbs (about 12 ounces)
      2/3 cup unsalted butter, melted
      1/2 teaspoon kosher salt
      2 3/4 cups Ghirardelli® Dark Chocolate 60% Cacao Baking Chips (about 1 1/2 ten-ounce packages)
      1 cup heavy cream
      2 tablespoons unsalted butter
      1 tablespoon Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
      3 to 4 chocolate sandwich cookies or wafers, crushed
    • 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.
    • 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. 
    • Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
    • Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve. 

    Test Kitchen Tip: For a fun black-and-white dessert, melt 2 ounces Ghirardelli® White Chocolate Baking Bar, chopped. Drizzle over No-Bake Fudge Bar after sprinkling with mini chips and crushed cookies. Chill and serve as above.