Boston Cream Pie Bars with Thick Chocolate

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These decadent bars combine all the classic elements of a Boston Cream Pie in an easy-to-slice dessert form. A soft vanilla cake base is topped with a light, creamy filling, then finished with a rich, glossy chocolate ganache. Perfect for parties, potlucks, or when you’re craving something indulgent and nostalgic—without the need to layer a full cake.

Why You’ll Love This Recipe:

• Combines three rich dessert layers in one bite

• Easier and neater than a traditional layered cake

• Great make-ahead dessert for entertaining

Ingredients Breakdown

For the Cake Layer:

• 1 cup all-purpose flour – The foundation for a tender, classic yellow cake base.

• 1 tsp baking powder – Helps the cake rise lightly.

• 1/4 tsp salt – Balances the sweetness.

• 1/2 cup unsalted butter, softened – Adds moisture and richness.

• 1 cup granulated sugar – Sweetens and tenderizes the cake.

• 2 large eggs – Provide structure and moisture.

• 1 tsp vanilla extract – Classic flavor enhancer.

• 1/2 cup milk – Adds softness and moisture to the batter.

For the Cream Filling:

• 1 cup heavy cream – The base for the whipped filling.

• 1/4 cup powdered sugar – Sweetens the cream without grit.

• 1 tsp vanilla extract – For classic custard flavor.

• 1 tbsp cornstarch – Thickens the filling for stability.

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips – Creates the rich ganache layer.

• 1/2 cup heavy cream – Makes the chocolate smooth and spreadable.

Tips and Tricks:

• Use a hot knife to get clean slices through the ganache and cream layers.

• Don’t overmix the whipped cream or custard—it should stay light and fluffy.

• Let each layer chill properly before adding the next to prevent sliding or melting.

• Substitute white chocolate ganache for a twist or use dark chocolate for a richer bite.

Variations and Customizations:

• Mini Boston Cream Pie Bites: Use a mini muffin tin for bite-sized versions.

• Fruit Twist: Add a layer of sliced bananas or strawberries between the cream and ganache.

• Gluten-Free Version: Swap flour for a 1:1 gluten-free baking blend.

• Mocha Topping: Add a teaspoon of instant espresso powder to the ganache for coffee lovers.

Pairing Suggestions:

• Pair with espresso, cappuccino, or a glass of milk.

• Serve alongside fresh berries or whipped cream for an elegant dessert plate.

• Perfect finale to a holiday roast or barbecue meal.

Storage Instructions:

• Refrigerate: Keep in an airtight container in the fridge for up to 4 days.

• Freeze: Wrap individual bars tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Popular Questions:

Can I make Boston Cream Pie Bars in advance?

Yes! They’re perfect for making a day ahead. The layers hold up well in the fridge.

Can I double the recipe for a crowd?

Absolutely. Use a 9×13 pan and adjust baking time by 5–10 minutes.

What’s the best way to slice these cleanly?

Chill completely and use a sharp knife wiped clean between cuts. A warm knife helps glide through ganache.

Boston Cream Pie Bars with Thick Chocolate

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• Author: easysweetmeal
• Total Time: 55 minutes
• Yield: 12 bars 1x

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Description

Vanilla cake base + silky custard filling + glossy chocolate ganache—all the classic flavors in easy-to-serve squares!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• 1 tbsp cold water (to make slurry)

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

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Instructions

Step 1: Bake the Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.

4. Add Wet Ingredients: Mix in eggs one at a time, then stir in vanilla.

5. Combine Mixtures: Alternate adding dry ingredients and milk, stirring just until combined.

6. Bake: Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in the pan.

Step 2: Prepare the Cream Filling

1. Whip Cream: In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Make Custard: In a saucepan, heat remaining cream until simmering. Mix cornstarch with cold water to form a slurry and whisk it in. Stir until thickened (1–2 minutes), then cool slightly.

3. Fold Together: Gently fold cooled custard into whipped cream. Chill until ready to use.

Step 3: Assemble the Bars

1. Layer Cream: Spread cream filling evenly over the cooled cake layer.

2. Chill: Refrigerate for 1 hour to firm up.

Step 4: Make Chocolate Ganache

1. Heat Cream: In a small saucepan, bring cream just to a simmer.

2. Add Chocolate: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then stir until silky and smooth.

Step 5: Top and Serve

1. Finish Bars: Pour ganache over the cream layer. Use a spatula to spread evenly.

2. Final Chill: Return to the fridge for at least 1 hour.

3. Slice & Serve: Cut into squares and serve cold for clean, gorgeous layers.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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