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Ghirardelli No-Bake Fudge Bar

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2 made it  |  0 reviews   |  1 photos

"A chocolate cookie-crumb crust is topped with a creamy layer of chocolate, sprinkled with mini chocolate chips, then chilled for an easy, elegant dessert."
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3 h 15 m servings 235
Original recipe yields 24 servings


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  1. In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
  2. For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
  3. Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
  4. Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.


  • Test Kitchen Tip: For a fun black-and-white dessert, melt 2 ounces Ghirardelli® White Chocolate Baking Bar, chopped. Drizzle over No-Bake Fudge Bar after sprinkling with mini chips and crushed cookies. Chill and serve as above.

Nutrition Facts

Per Serving: 235 calories; 19.2 17.5 2.1 30 91 Full nutrition

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