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Chocolate Cream Pie Squares Recipes Recipe

Chocolate Cream Pie Squares Recipes
Source: Epicurious



  • 7 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter, at room temperature
  • 1 package (14.3 ounces) Oreo cookies (about 38 Oreos)
  • 8 ounces semisweet chocolate, finely chopped, or chocolate chips
  • 2 1/2 cups heavy (whipping) cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
Makes 20 bars


Step 1 :

  • Adjust an oven rack to the middle position and preheat the oven to 350°F.
  • Grease a 10x16-inch rimmed sheet pan with 1 tablespoon room-temperature butter and set aside.

Step 2 :

  • Place the Oreos in the bowl of a food processor and pulverize until fine.
  • Add the melted butter and continue to process until the crumbs hold together when squeezed, about five (1-second) pulses.
  • Turn the cookie crumbs out onto the prepared sheet pan and, with the bottom of a measuring cup, press them to the edges of the prepared pan in an even layer. (Don’t worry about working the crumbs up the sides of the pan.)
  • Bake the crust until it is set, about 8 minutes. Set aside to cool.

Step 3 :

  • Add the chocolate and 1 1/4 cups cream to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is completely melted, about 1 1/2 minutes.
  • Whisk until glossy and smooth.
  • Whisk in the remaining tablespoon of room-temperature butter and pour the chocolate mixture over the baked crust, spreading it evenly with an offset spatula.
  • Cover the pan with plastic wrap and refrigerate until the filling is completely set, about 2 hours.

Step 4 :

  • Combine the remaining 1 1/4 cups cream, confectioners' sugar, and vanilla in a medium-size bowl.
  • Beat with a handheld mixer or a whisk (or using a stand mixer fitted with a whisk) at medium-high speed until the mixture forms stiff peaks.
  • Spread the cream over the chocolate filling.
  • Slice into 20 bars and serve.
  • 1 The bars will keep in an airtight container (or in the sheet pan covered with plastic wrap) in the refrigerator for up to 3 days.



A recipe from Epicurious

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