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It's hard to beat a no-bake treat — especially when there's chocolate involved. These no-bake Boston cream pie bars combine three delicious layers of flavor — cookie crust, creamy vanilla custard, and rich chocolate — into one bite. And you only need six ingredients to make them.
The base makes good use of crushed wafer cookies, which mimic the sponge cake in a traditional Boston cream pie. Layer with a simple custard-like filling (it comes together in a snap, thanks to instant vanilla pudding) and pour an easy chocolate ganache over the top. These bars are right at home at any occasion, whether you need a quick weeknight dessert or something sweet to take to a backyard party.
Why you'll love it
Only six ingredients. You don't need much to pull off this impressive dessert.
An easy, make-ahead treat. You'll have these bars prepped in no time. Plus, they can chill in the fridge until serving.
Key ingredients in no-bake Boston cream pie pars
• Vanilla wafer cookies: The base is made from a combination of cookie crumbs, granulated sugar, and melted butter.
• Vanilla instant pudding: Instead of making pastry cream, take a shortcut here and use instant vanilla pudding mix.
• Heavy cream: You'll need it for the filling and the easy ganache topping.
• Semi-sweet chocolate: Use chopped semisweet chocolate or chocolate chips to make the ganache layer on top.
No-Bake Boston Cream Pie Bars
SERVINGS: 12 to 16
For the crust and custard layers:
• Cooking spray
• 6 ounces vanilla wafer cookies, such as Nilla Wafer (about 50)
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 (3.4-ounce) boxes vanilla instant pudding mix
• 2 1/2 cups cold heavy cream
For the ganache:
• 6 ounces chopped semi-sweet chocolate, or 1 cup semi-sweet chocolate chips
• 2/3 cup cold heavy cream
Make the crust and custard layers:
1. Line an 8-by-8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment paper with cooking spray.
2. Process 6 ounces vanilla wafer cookies and 2 tablespoons granulated in a food processor until fine crumbs form, about 20 seconds. Drizzle in 6 tablespoons melted unsalted butter and pulse until evenly moistened, about 5 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag and crush with a rolling pin into fine crumbs. Transfer to a medium bowl and stir in the sugar and butter.)
3. Transfer to the baking pan and press it firmly into an even layer with the bottom of a flat measuring cup or your hands. Freeze for 15 minutes.
4. Whisk two (3.4-ounce) boxes vanilla instant pudding mix and 2 1/2 cups of the cold heavy cream together in a large bowl until smooth; it will be very thick. Spread evenly over the crust. Refrigerate for at least 10 minutes. After about 5 minutes, make the ganache.
Make the ganache:
1. Place 6 ounces chopped semi-sweet chocolate in a medium heat-proof bowl. Bring 2/3 cup heavy cream to a full simmer in a small saucepan over medium heat. Pour over the chocolate and let it sit for 1 minute. Whisk until the chocolate is melted and the ganache is smooth.
2. Let cool for 3 minutes if you'd like to pour on the ganache for a smooth finish, or let cool for 5 minutes if you'd like to make a swooping pattern in the ganache.
3. Pour the ganache over the custard in an even layer. Use the back of a spoon or butter knife to make a swooping pattern in the ganache if desired. Refrigerate until set, at least 2 hours. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 or 16 pieces, wiping the knife clean between each cut for the cleanest-looking slices.
Recipe note: Refrigerate the bars in an airtight container for up to three days.
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