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My mom used to make us these easy chocolate cookie squares when we were children, and that peanut butter ganache was always my favorite part. It’s SO good. This is one of those desserts that both adults and kids can’t get enough of, and those 36 squares will be gone in no time. Don’t say I didn’t warn you!
Note: I use ¾ cup milk for a soft, melt-in-your-mouth texture, but if you think it’s too wet or soft, or if you want it to hold well at room temperature, you can use less milk, anywhere between ½ to ⅔ cup milk.
No-Bake Chocolate Squares with Peanut Butter Ganache
YIELD 36 squares
Ingredients
- 200 g/7 oz butter
- ½ cup (50 g/1.8 oz) cocoa powder
- ¾ cup (150 g/5.3 oz) granulated sugar
- ¾ cup milk (or ½ cup if you leave it at room temperature for long)
- 1 teaspoon vanilla extract , optional
- 400 g/14 oz cookies (vanilla, Oreo, Lotus, etc, or a combination), crushed into coarse crumbs (4 cups crushed cookies)
Peanut Butter Ganache:
- 100 g/3.5 oz coarsely chopped milk chocolate
- ½ cup (120 g/4 oz) smooth peanut butter
Instructions
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In a medium saucepan place butter, cocoa powder, sugar, milk, and vanilla if using, and bring just to a boil over moderate heat. Reduce heat to low, and mix until melted and completely smooth. Remove from heat, add the crushed cookies, and mix well to combine.
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Transfer mixture to a 8x8-inch pan lined with parchment paper, and spread evenly.
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Make the peanut butter ganache: Place milk chocolate and peanut butter in a heat-proof bowl. Microwave in 30-second intervals, mixing in between, until melted and smooth. Spread evenly over the chocolate-cookie mixture.
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Refrigerate for at least 2 hours or until set, then cut into 36 squares. They keep well in the fridge for several days.
Annie says
My son loved these and I enjoyed making them with him but I did find they were very soft even when taken out immediately from the fridge. Do you have any suggestions for making them a bit more solid? Or did I make a mistake?!
Shiran says
It’s easy! Use less milk next time. My family loves it very soft, but you can use 1/2 cup milk, or adjust the amount to your liking.
Laila says
Shiran, this was delicious. I have no words. So so good. (I’m clearly a wordsmith).
One question, though: when I added the crushed cookies to the saucepan concoction and mixed it all together, before I could put it in the tray, the butter seemed to separate – this liquid just came to the top. And then I put the ganache on top because I’m impatient, and the liquid butter floated to the top of that. And when it set, there was this thin layer of yellow on top. It still tasted delicious and no one really noticed, but I did, and I’ve noticed it happen in a couple of other slices I make, and it offends me… Do you know what I’m doing wrong?
Shiran says
Hi Laila, I’m so glad to hear that!! It does sound like the butter separated. Butter is a temperature-sensitive ingredient and can separate when temperature shifts, either becoming too cold or too hot in a short period of time. Next time, lower the heat when melting the ingredients, and let the mixture cool slightly before adding the cookies.
Laila says
Thanks for the advice 🙂
Alison says
I am def making these today! What a great recipe!
nabila br says
should i double the recipe for a 9×13 pan? I want it firm, so is 1 cup milk enough for double recipe? Also, does it need to stay in the fridge until ready to eat?There is a 2 hour period between dropping off the treats at school until snack time,
Shiran says
Yes, you should double the recipe. Use 1 cup if you want to leave it at room temperature for a while. It will still have a soft texture.
lamia says
Im sorry, I had trouble replying.
Anyway, should I double the recipe for a 9×13 pan? If i double the recipe, will 1 cup of milk keep it firm? Should this stay refrigerated until use? There is a 2 hour period between dropping off snacks at school and snack time. Thank you, can’t wait to try these!
Tanya says
This looks amazing! Do you think it would work with a non-dairy milk like almond milk? Thanks in advance!
TheFlowersPoint.com says
Very nice Women day cake recipe