Step-by-Step Method
Step 1: Prepare the Crust
Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
In a food processor, pulse chocolate cookies until fine crumbs form.
Mix cookie crumbs with melted butter, sugar, cocoa powder, and salt until evenly moistened.
Press mixture firmly into the bottom of prepared pan using a flat-bottomed measuring cup.
Refrigerate for 30 minutes while preparing the filling.
Step 2: Make the Cream Filling
Beat cream cheese until light and fluffy, about 3 minutes.
Gradually add powdered sugar and vanilla, beating until smooth.
In a separate bowl, whisk cornstarch with 2 tablespoons of the cream until smooth.
Heat remaining cream with granulated sugar until just simmering.
Whisk hot cream mixture into the cornstarch mixture, then return to heat.
Cook for 2 minutes, whisking constantly, until thickened.
Cool completely, then fold into the cream cheese mixture.
Step 3: Assemble the Second Layer
Spread cream filling evenly over the chilled crust.
Smooth the top with an offset spatula for an even surface.
Refrigerate for 2 hours until the cream layer is set and firm.
Cover with plastic wrap to prevent skin forming.
Step 4: Create the Perfect Ganache
Place chopped chocolate in a heatproof bowl.
Heat cream in a saucepan until just beginning to simmer (don’t boil).
Pour hot cream over the chocolate and let sit for 2 minutes.
Starting from the center, whisk in small circles, gradually working outward.
Continue whisking until smooth and glossy.
Whisk in butter, corn syrup, vanilla, and salt until fully incorporated.
Let cool for 15 minutes until slightly thickened but still pourable.
Step 5: Final Assembly
Pour ganache over the set cream layer.
Tilt the pan gently to spread ganache evenly to all corners.
Tap the pan lightly on the counter to release air bubbles.
Refrigerate for at least 3 hours or overnight until ganache is set.
Step 6: Cut and Serve
Use the parchment overhang to lift the bars from the pan.
With a sharp knife dipped in warm water, cut into squares or rectangles.
Wipe the knife clean between cuts for neat edges.
Garnish as desired with chocolate shavings or other toppings.
Serve chilled for the best texture and flavor.
Pro Tips for Perfect Ganache Bars
Room temperature ingredients: Ensure cream cheese is properly softened
Don’t overheat cream: Boiling cream can cause the ganache to separate
Patience with ganache: Let it cool slightly for the perfect consistency
Sharp, clean cuts: Warm knife and clean between cuts for professional results
Chill thoroughly: Each layer needs proper setting time
Quality chocolate: Use good chocolate for the best ganache flavor
Storage and Serving
Store covered in refrigerator for up to 5 days
Bring to cool room temperature 15 minutes before serving for best texture
Cut just before serving to maintain clean edges
Freeze option: Wrap individually and freeze for up to 2 months
Transport carefully: Keep chilled until ready to serve
Flavor Variations
Salted Caramel: Add caramel swirls to the cream layer
Mint Chocolate: Add peppermint extract to the cream filling
Orange Chocolate: Add orange zest to both cream and ganache
Espresso: Add instant coffee to the ganache for mocha flavor
White Chocolate: Use white chocolate for a different ganache flavor
Make-Ahead Tips
Perfect party dessert: Can be made 2 days in advance
Component prep: Make crust and filling separately, then assemble
Ganache timing: Make ganache just before final assembly for best results
Serving prep: Cut bars in advance and store covered
These Chocolate Ganache Cream Bars are the epitome of chocolate decadence – each layer contributes its own unique texture and flavor to create a dessert that’s truly unforgettable. The combination of the crunchy chocolate base, smooth cream center, and rich ganache topping makes every bite a celebration. Whether you’re entertaining guests or treating yourself, these bars deliver bakery-quality results that will have everyone asking for seconds!
