These no-bake fudgy chocolate squares are rich, smooth, and deeply chocolatey, with a crisp cookie crust and silky layered filling. They deliver the indulgence of brownies and fudge combined, without ever turning on the oven, making them ideal for warm days or anytime you want an effortless yet impressive dessert.
Why You’ll Love This Recipe
These chocolate squares are incredibly easy to prepare with minimal active time and no baking required. The contrast between the crunchy chocolate cookie crust and the creamy, fudgy chocolate layers makes every bite satisfying. Sweetened condensed milk helps the filling set beautifully in the refrigerator, while espresso powder intensifies the chocolate flavor without tasting like coffee. They are perfect for make-ahead entertaining, parties, or storing in the fridge for a quick treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
Cooking spray
255 g chocolate wafer cookies (about 72 cookies)
113 g unsalted butter, melted
13 g granulated sugar
1/4 teaspoon salt
For the fudgy filling
340 g bittersweet chocolate (70% cacao), finely chopped and divided
113 g unsalted butter, cut into small pieces and divided
1 can (397 g) sweetened condensed milk
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon salt
For topping
Flaky sea salt, for garnish
Directions
Lightly spray an 8 × 8-inch square pan with cooking spray and line it with parchment paper, leaving an overhang on two sides. Lightly spray the parchment and set aside.
Place the chocolate wafer cookies in a food processor and pulse until finely ground. In a bowl, mix the cookie crumbs with the melted butter, granulated sugar, and 1/4 teaspoon salt until evenly combined. Transfer the mixture to the prepared pan and press firmly into an even layer using the bottom of a glass or measuring cup. Freeze for 15 minutes until firm.
In a microwave-safe bowl, combine 225 g of the chopped chocolate with 56 g of the butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Stir in the sweetened condensed milk, espresso powder, vanilla extract, and remaining 1/2 teaspoon salt. Pour the mixture over the chilled crust and spread evenly. Refrigerate for about 1 hour, or until set.
In another microwave-safe bowl, combine the remaining 115 g chocolate and remaining 56 g butter. Microwave until melted and smooth, stirring well. Pour this ganache layer over the chilled filling and spread evenly. Refrigerate for another 30 minutes until fully set.
Sprinkle the top lightly with flaky sea salt. Lift the dessert out of the pan using the parchment overhang and cut into squares using a sharp knife.
Servings and timing
Servings: 18 large squares or up to 36 small squares
You can use milk chocolate for a sweeter dessert, or a mix of dark and semi-sweet chocolate for balance. Add finely chopped nuts such as almonds or hazelnuts to the crust for extra texture. For a flavored twist, replace the vanilla with orange extract or add a pinch of cinnamon to the filling.
Storage/Reheating
Store the chocolate squares in an airtight container in the refrigerator for up to one week. For longer storage, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled and do not require reheating.
FAQs
Can I make these without a food processor?
Yes, you can crush the cookies in a sealed bag using a rolling pin until finely ground.
What type of chocolate works best?
High-quality bittersweet chocolate with around 70% cacao gives the best balance of richness and sweetness.
Does the espresso powder make them taste like coffee?
No, it enhances the chocolate flavor without adding a noticeable coffee taste.
Can I skip the top chocolate layer?
Yes, but the top layer adds a smooth finish and extra richness.
How do I get clean cuts?
Use a sharp knife warmed under hot water and wiped dry between each cut.
Can I make this recipe dairy-free?
This recipe relies heavily on butter and condensed milk, so substitutions may affect texture and flavor.
Is freezing the crust necessary?
Freezing helps the crust set firmly and keeps it compact when slicing.
Can I double the recipe?
Yes, double the ingredients and use a 9 × 13-inch pan, adjusting chilling time slightly.
Are these very sweet?
They are rich but balanced, especially when using dark chocolate.
Can kids help make this recipe?
Yes, it’s simple and safe with supervision, especially during microwave steps.
Conclusion
No-bake fudgy chocolate squares are a simple yet luxurious dessert that delivers intense chocolate flavor with minimal effort. With their crisp crust, creamy center, and smooth topping, they’re perfect for gatherings, gifting, or satisfying serious chocolate cravings without turning on the oven.
These no-bake fudgy chocolate squares feature a crisp chocolate cookie crust and two rich, smooth chocolate layers made with sweetened condensed milk and espresso powder for deep flavor. They’re easy to make and perfect for any occasion.
Ingredients
Cooking spray
255 g chocolate wafer cookies (about 72 cookies)
113 g unsalted butter, melted (for crust)
13 g granulated sugar
1/4 teaspoon salt (for crust)
340 g bittersweet chocolate (70% cacao), finely chopped and divided
113 g unsalted butter, cut into small pieces and divided (for filling and topping)
1 can (397 g) sweetened condensed milk
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon salt (for filling)
Flaky sea salt, for garnish
Instructions
Lightly spray an 8 × 8-inch square pan with cooking spray and line with parchment paper, leaving overhang. Spray parchment and set aside.
Pulse cookies in a food processor until finely ground. Mix with melted butter, sugar, and 1/4 tsp salt. Press into prepared pan. Freeze 15 minutes.
In a microwave-safe bowl, combine 225 g chocolate and 56 g butter. Microwave in 30-second intervals until melted and smooth.
Stir in sweetened condensed milk, espresso powder, vanilla extract, and 1/2 tsp salt. Pour over crust and spread evenly. Refrigerate 1 hour.
In another bowl, melt remaining 115 g chocolate and 56 g butter. Stir until smooth. Pour over set filling and spread evenly.
Refrigerate 30 more minutes until fully set.
Sprinkle with flaky sea salt. Lift from pan using parchment and cut into squares.
Notes
Use high-quality chocolate for best results.
Espresso powder enhances chocolate flavor without adding coffee taste.
Warming your knife helps make clean cuts.
Freezing the crust ensures it stays firm while slicing.
