Triple Chocolate Truffle Bars
Indulge in pure decadence with these Triple Chocolate Truffle Bars, a luscious dessert perfect for chocolate lovers. Featuring a buttery Oreo cookie crust, a rich and velvety dark chocolate ganache, and a stunning drizzle of semisweet and white chocolate, this recipe layers texture and flavor to create the ultimate sweet treat. With just 20 minutes of prep and simple, approachable steps, these no-fuss bars are as easy to make as they are to enjoy. Finish them with a touch of sea salt for an upscale twist that balances the sweetness. Perfect for gatherings, gifting, or satisfying your chocolate cravings, these truffle bars are guaranteed to impress!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies (finely crushed)
- 6 tablespoons Unsalted butter (melted)
- 8 ounces Dark chocolate (70% cocoa, chopped)
- 1 cup Heavy cream
- 4 ounces Semisweet chocolate (chopped)
- 4 ounces White chocolate (chopped)
- 1 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a mixing bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.
Press the Oreo mixture evenly into the prepared pan to create the crust. Bake for 10 minutes, then set aside to cool completely.
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, then remove from the heat. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate.
Whisk the dark chocolate and cream mixture until smooth and glossy to create the ganache. Pour the ganache over the cooled crust, spreading it evenly with a spatula.
Chill the bars in the refrigerator for at least 2 hours, or until the ganache is firm to the touch.
Melt the semisweet chocolate and white chocolate separately in microwave-safe bowls, heating in 15-second intervals and stirring until smooth.
Drizzle the melted semisweet and white chocolate over the ganache layer in a decorative pattern. For an extra touch, sprinkle the top with a pinch of sea salt, if desired.
Allow the chocolate drizzle to set at room temperature or in the refrigerator for another 30 minutes.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 12 squares or rectangles using a sharp knife. Serve and enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 25.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
