Fudgy Chocolate Squares

Create rich, chocolatey, brownie-like treats that stand apart from the typical brownie. No-bake fudgy chocolate squares from America’s Test Kitchen will make a splash for dessert or your next pot luck.

These truffle-like treats hit the spot as the ultimate homemade chocolate snack, without requiring the hassle of an oven. Crushed chocolate sandwich cookies created a decadent, fudgy base, which was bound together with melted chocolate chips, butter and sweetened condensed milk. After chilling, an extra layer of melted chocolate added more complexity and creaminess.

No-Bake Fudgy Chocolate Squares

Makes 64 squares

Ingredients

• 36 Oreo cookies, broken into rough pieces
• 2 cups (12 ounces) bittersweet chocolate chips, divided
• 8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon table salt

Ingredients:

1. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
2. Process cookies in a food processor until finely ground, about 30 seconds, scraping down sides of bowl as needed. Transfer cookie crumbs to a large bowl.
3. Microwave 1 1/2 cups chocolate chips and 4 tablespoons butter in a bowl at 50% power until melted, about 2 minutes, stirring occasionally. Transfer melted chocolate mixture to bowl with cookie crumbs and stir in condensed milk, vanilla, and salt until evenly combined (mixture will be very thick). Transfer to prepared pan. Using a rubber spatula or your hands, press into an even layer. Refrigerate until firm, at least 1 hour.
4. Microwave remaining 1/2 cup chocolate chips and remaining 4 tablespoons butter in a clean bowl at 50% power until chocolate is melted and mixture is smooth, 1 to 2 minutes, stirring occasionally. Spread chocolate mixture evenly over set cookie base with offset spatula. Refrigerate until chocolate is set, about 30 minutes.
5. Using foil overhang, lift squares out of pan and transfer to cutting board; discard foil. Using chef’s knife, cut into 1-inch squares (wipe knife clean with dish towel between slices). Serve chilled or at room temperature.

Note: Fudgy chocolate squares can be refrigerated for up to one week.

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