Boston Cream Pie Bars No-Bake Recipe

Prep time 35 minutes

Serves12 to 16

Ingredients

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

Instructions

Make the crust and custard layers:

1. Line an 8x8-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 re-sealable 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 2 (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 Notes

Storage: Refrigerate the bars in an airtight container for up to 3 days.

No-Bake Boston Cream Pie Bars Recipe | The Kitchn