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.
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.
Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
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.
Per Serving: 235 calories;19.2 g fat;
17.5 g carbohydrates;
2.1 g protein;
30 mg cholesterol;
91 mg sodium.