Description
Make rich, creamy chocolate fudge squares using simple steps and few ingredients for a satisfying, no-fuss dessert.
Ingredients
Scale
- Cooking spray
- 1 (9-ounce; 255 g) package chocolate wafer cookies (about 72 cookies)
- 8 ounces unsalted butter (226 g; 2 sticks), cut into 1 tablespoon pieces, divided
- 1/2 ounce granulated sugar (13 g; 1 tablespoon)
- 3/4 teaspoon Diamond Crystal kosher salt, divided
- 12 ounces chopped bittersweet chocolate (340 g; 2 1/2 cups), 70% cacao, divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- Flaky sea salt, to garnish
Instructions
- Lightly spray an 8- by 8-inch baking pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly spray the parchment with cooking spray; set aside.
- In a food processor, pulse cookies until finely ground, stopping to scrape down the sides of the bowl as needed, about 15 pulses.
- In a small microwave-safe bowl, microwave 8 tablespoons butter on high, stirring occasionally, until melted, about 1 minute.
- Using a flexible spatula, stir the melted butter, sugar, and 1/4 teaspoon salt into the ground cookies.
- Transfer the crumb mixture to the prepared baking pan. Firmly press the crumbs with a flat-bottomed drinking glass or measuring cup to form a compact, even layer across the bottom of the pan. Freeze, uncovered, until firm, about 15 minutes.
- In a large microwave-safe bowl, combine 2 cups chocolate and 4 tablespoons of the butter; microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes.
- Stir in the sweetened condensed milk, instant espresso, vanilla, and the remaining 1/2 teaspoon salt into the melted chocolate mixture.
- Pour this mixture into the chilled crust; use an offset spatula to spread it into an even layer. Refrigerate, uncovered, until set, about 1 hour.
- In a medium microwave-safe bowl, combine the remaining 1/2 cup chocolate and the remaining 4 tablespoons butter. Microwave on high, stirring occasionally, until melted, about 1 minute. Stir until completely combined.
- Pour this final chocolate layer over the chilled fudge layer, and use an offset spatula to spread it into an even layer.
- Refrigerate, uncovered, until set, about 30 minutes. Sprinkle with flaky sea salt.
- Lift the parchment to remove the bars from the pan, and transfer them to a cutting board. Cut into 36 squares. For cleaner cuts, run the knife under warm water, then dry the knife with a clean kitchen towel before each slice.
Notes
- For the cookie crust, you can use chocolate wafer cookies like Dewey’s, Oreos, or Goya Chocolate Maria Cookies.
- If you use table salt instead of Diamond Crystal kosher salt, use half the volume specified.
- To get cleaner cuts when slicing the finished fudge, run your knife under warm water and dry it before each cut.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Dessert
- Method: No-Bake/Refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18
- Sodium: 50
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: Easy Chocolate Fudge Squares, Quick Dessert Recipes, Easy Desserts With Few Ingredients, Simple Dessert Recipes, Homemade Desserts, Chocolate Fudge, No-Bake Dessert