Chocolate Pie Bar Treat (Print Version)
# Ingredients:
→ Chocolate Cookie Base
01 -
5 tbsp melted unsalted butter
02 -
2 cups finely crushed Oreo cookies
→ Chocolate Mousse Layer
03 -
2 tbsp powdered sugar
04 -
1 cup chilled heavy cream
05 -
4 tbsp (57 g) unsalted butter
06 -
5 oz semi-sweet chocolate (chips or chopped)
07 -
6 oz cream cheese at room temperature
08 -
1 1/2 cups (180 g), sifted powdered sugar
09 -
2 tsp vanilla extract
10 -
1/3 cup (35 g) sifted unsweetened cocoa powder
11 -
1/2 tsp salt
→ Cool Whip Topping
12 -
2 tbsp powdered sugar
13 -
1/2 tsp vanilla extract
14 -
1 cup heavy cream (cold)
15 -
Optional shaved chocolate for garnish
# Instructions:
01 -
Turn on the oven to 350°F (175°C). Prepare an 8x8 inch pan by lining it with parchment that slightly overhangs. Crush about 20 Oreo cookies (remove filling first) in a food processor until you have fine crumbs (roughly 2 cups). Mix these crumbs with the melted butter in a bowl until well coated. Press the mixture firmly into the prepared pan using a measuring cup or your fingers. Bake for 10 minutes, then place aside to cool down.
02 -
Set up a double boiler by putting a heat-safe bowl over a saucepan with 2 inches of simmering water. Stir together the butter and chocolate in the bowl until it’s silky smooth, being careful no water gets in. Take off the bowl and let it cool for about 10 minutes.
03 -
In a medium-sized bowl, add 2 tbsp powdered sugar and 1 cup of heavy cream (ensure it’s cold). Beat together until the peaks are nice and stiff. Keep in the fridge until you need it.
04 -
In a mixing bowl, blend the softened cream cheese, cocoa powder, powdered sugar, vanilla, and salt together using a hand mixer for 1 minute until there are no lumps. Mix in the cooled chocolate mixture at a low speed until combined. Then, gently fold in one half of the whipped cream until combined, and repeat with the rest until it’s all incorporated.
05 -
Pour the chocolate filling on top of the cookie base in the pan. Spread it evenly into all the edges using a spatula. Cover the whole pan and leave it in the fridge for at least 3 hours or overnight to set.
06 -
Right before serving, whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla until it thickens. Spread this whipped topping evenly across the chocolate layer in the pan. Sprinkle with chocolate shavings if you want.
07 -
Place the whole pan in the fridge for half an hour to make slicing easier. Use a sharp knife, dipping it into hot water and wiping it dry between each cut. Serve the squares while they’re cold.
# Notes:
01 -
Keep leftovers covered tightly in the fridge for up to 4 days. To store longer, you can freeze the squares.