Ingredients:

  • 300g chocolate sandwich cookies (approx. 24 cookies)
  • 85g salted butter, melted
  • 1/4 tsp sea salt
  • 450g full-fat cream cheese, softened
  • 120g powdered sugar, sifted
  • 175g semi-sweet chocolate chips (min 60% cacao), melted
  • 240ml heavy whipping cream, cold
  • 10ml pure vanilla extract
  • 100g dark chocolate, finely chopped
  • 80ml heavy cream

Instructions:

  1. Pulse the 300g chocolate sandwich cookies in a food processor until they look like dark, fine sand.
  2. Stir in the 85g melted butter and 1/4 tsp sea salt until the mixture feels like wet sand. It should hold its shape when you squeeze a handful.
  3. Press the mixture firmly into a lined 8x8 pan using the bottom of a flat glass. Chill this in the freezer while you make the filling.
  4. Beat the 450g softened cream cheese and 120g sifted powdered sugar until the mixture looks velvety and no lumps remain.
  5. Melt the 175g chocolate chips in the microwave in short bursts. Let it cool for 3-4 minutes so it doesn't melt the cheese.
  6. Stream the melted chocolate and 10ml vanilla into the cream cheese mixture while beating on low.
  7. Whip the 240ml cold heavy cream in a separate chilled bowl until it forms stiff peaks that don't flop over.
  8. Fold the whipped cream into the chocolate mixture gently using a spatula. Do this until no white streaks remain and the filling is uniform.
  9. Spread the filling over the chilled crust and smooth the top. Chill for at least 2 hours until the center feels firm to a light touch.
  10. Simmer the 80ml heavy cream and pour over the 100g chopped dark chocolate. Let sit for 5 minutes, then stir until it becomes a glossy, liquid gold glaze. Pour over the bars and chill for another 20 minutes.