I love pie bars so much because the ratio of filling to crust is normally 50/50 and we all know that the crust is the best part of any pie. These Chocolate Ganache Pie Bars came to life out of the sole reason that I was craving pie bars but didn’t have any fresh or frozen fruit on hand. I looked in the pantry and found a bag of chocolate chips and instantly thought chocolate ganache would be amazing in the center. The even better part of this entire recipe is that it only requires a handful of ingredients, and I’m pretty sure that you already have most (if not all) in your pantry and fridge already! And if not, with just a few key substitutions you can make this today and you will not regret it.
Let’s start with the crust (which is also the topping) and the best part is that it’s so easy to whip up. For the crust, place the butter, granulated sugar, and vanilla in a large bowl and beat until light and fluffy. about 2 minutes.
**Note: I used a hand mixer for this, but you can totally do this with a stand mixer, fitted with the paddle attachment. You can also just do it by hand with a wooden spoon if you’re feeling brave and strong.**
Add the flour, 3/4 teaspoon salt and 1/2 teaspoon ground cinnamon and beat until combined.
The mixture shouldn’t come together to form a creamy or smooth dough. You want it to be somewhat crumbly but still sticks when you pinch it together.
Scatter two-thirds of the dough in clumps in the prepared pan and press it lightly with floured hands on the bottom. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown.
**Note: It bakes at 375°F. You can use an 8 or 9-inch square baking pan lined with parchment paper and grease lightly with cooking spray, set aside.**
While the crust bakes, let’s make the chocolate ganache filling. In a large bowl, combine the dark chocolate chips, remaining 1/4 teaspoon salt and 1/4 teaspoon cinnamon.
**Note: You can use whatever kind of chocolate chips you happen to have on hand. Or even baking chocolate, that you chop up or a mix of both. I like to add salt and cinnamon to this because it enhances the chocolate flavor. Instant espresso powder would also be great in here!**
Heat the cream until barely simmering (little bubbles should form around the edge) and then pour over the chocolate and let stand for 5 minutes before stirring until melted through and glossy.
Once the crust is golden brown, remove from the oven and let it cool to room temperature before proceeding.
Meanwhile, reduce the oven temperature to 350°F and stir the walnuts into the remaining dough and mix until crumbly. This will be the topping for our bars.
**Note: The notes are optional but they add a nice texture to the topping. You can use whatever type of nut you have in your pantry or you can simply omit them.**
Pour the ganache over the cooled crust and spread it out into an even layer. Sprinkle the crumb topping evenly over the top of the ganache layer. You don’t have to cover it completely, just use your fingers to break up the topping as you sprinkle it.
Bake the pie bars until golden brown and the ganache has set, and the center just barely jiggles when you shake the pan lightly, about 15 to 20 minutes.
Remove from the oven and let cool completely to room temperature. Chill for at least 30 minutes before removing from the pan and slicing.
The bars slice up so much easier if they’re cold. So I recommend chilling them until firm before cutting. If you’re pressed on time, you can totally pop them in the freezer (after they’ve cooled to room temperature) for less time!
These pie bars are sweet and very rich and so you can slice them into 16 squares or into much smaller bite-sized squares. A little bit goes a long way!
These are such a great sweet treat to keep on hand in the freezer. You can make a batch, cut them into bite-sized squares and then store them in a freezer food storage bag or air-tight container in the freezer for up to 3 months. You can just thaw a piece or two before eating!
I love these bars so much because if you don’t have fresh or even frozen fruit on hand, you can still make pie bars without worrying about anything. At the end of the day chocolate pie is much better than any fruit pie. I hope you give it a try soon and be sure to let me know if you have any questions! Be safe and stay home, my friends!
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¼ cup plus 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt, divided
- ¾ teaspoon ground cinnamon, divided
- 16 ounces dark chocolate chips
- 1 cup heavy cream
- ½ cup chopped walnuts
- Preheat the oven to 375 °F. Line an 8 or 9-inch square baking pan with parchment paper and grease lightly with cooking spray, set aside.
- For the crust, place the butter, granulated sugar, and vanilla in a large bowl and beat until light and fluffy. about 2 minutes. Add the flour, ¾ teaspoon salt and ½ teaspoon cinnamon beat until combined. Scatter two-thirds of the dough in clumps in the prepared pan and press it lightly with floured hands on the bottom. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown; set aside to cool.
- For the filling, in a large bowl, combine the chocolate, remaining ¼ teaspoon salt and ¼ teaspoon cinnamon. Heat the cream until barely simmering and then pour over the chocolate and let stand for 5 minutes before stirring until melted through and glossy. Pour the ganache over the cooled crust and spread it out into an even layer.
- Reduce oven to 350°F. Stir the walnuts into the remaining dough and mix until crumbly. Sprinkle evenly over the top of the ganache. You don't have to cover it completely. Bake until golden brown and the ganache has set, and just barely jiggles when you shake the pan lightly, about 15 to 20 minutes. Remove from the oven and let cool completely to room temperature. Chill for at least 30 minutes before removing from the pan and slicing into 16 squares. Enjoy!
These. Look. So. Good. I have to try making this! but as a lactose intolerant person, can I sub a can of coconut milk for the heavy cream? Thanks so much!! Stay safe and take good care!
Hi Lora! You can definitely use coconut milk instead! One 15-ounce can to 16 ounces of chocolate will work out great for you.
Awesome!! thank you so much!