Like a fresh-from-the-oven chocolate cookie, only better, these no-bake treats combine the most delicious aspects of a few different desserts. Is it a bar? A cookie? A sea-salt truffle? All of the above. First, you’ll blend a chocolate-wafer crust and press it into a pan. Top that layer with melted chocolate chips mixed with a chocolate spread, before sprinkling the top with flaky sea salt and letting it firm up in the fridge. Cut into bars and serve with a bit more sea-salt sprinkled on top, if desired. These sophisticated bars keep in the fridge for five days (though we doubt they’ll last that long).

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process chocolate wafers in a food processor until completely crushed, 1 to 2 minutes. Add melted butter and ¾ cup of the chocolate spread. Process until thoroughly combined. Line the bottom and sides of a 9-inch square pan with foil, leaving a 2-inch overhang on all sides; lightly grease foil with cooking spray. Press the cookie mixture into the bottom of the prepared pan.

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  • Place the chocolate chips and remaining chocolate spread in a medium-size microwave-safe bowl. Microwave on medium until the mixture is melted and smooth, about 2 to 2½ minutes, stirring every 30 seconds. Pour mixture into the prepared pan, spreading it evenly over the chocolate crust with the back of a spoon or a small offset spatula. Sprinkle with ⅛ teaspoon of the flaky sea salt. Cover and chill 30 minutes. Before serving, sprinkle with the remaining ⅛ teaspoon salt and cut into 1½-by-1-inch bars. To store, refrigerate in an airtight container for up to 5 days.