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.
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Why You’ll Love This Recipe:
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Combines three rich dessert layers in one bite
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Easier and neater than a traditional layered cake
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Great make-ahead dessert for entertaining
Ingredients Breakdown
For the Cake Layer:
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1 cup all-purpose flour – The foundation for a tender, classic yellow cake base.
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1 tsp baking powder – Helps the cake rise lightly.
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1/4 tsp salt – Balances the sweetness.
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1/2 cup unsalted butter, softened – Adds moisture and richness.
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1 cup granulated sugar – Sweetens and tenderizes the cake.
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2 large eggs – Provide structure and moisture.
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1 tsp vanilla extract – Classic flavor enhancer.
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1/2 cup milk – Adds softness and moisture to the batter.
For the Cream Filling:
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1 cup heavy cream – The base for the whipped filling.
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1/4 cup powdered sugar – Sweetens the cream without grit.
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1 tsp vanilla extract – For classic custard flavor.
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1 tbsp cornstarch – Thickens the filling for stability.
For the Chocolate Topping:
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1 cup semi-sweet chocolate chips – Creates the rich ganache layer.
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1/2 cup heavy cream – Makes the chocolate smooth and spreadable.
Tips and Tricks:
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Use a hot knife to get clean slices through the ganache and cream layers.
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Don’t overmix the whipped cream or custard—it should stay light and fluffy.
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Let each layer chill properly before adding the next to prevent sliding or melting.
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Substitute white chocolate ganache for a twist or use dark chocolate for a richer bite.
Variations and Customizations:
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Mini Boston Cream Pie Bites: Use a mini muffin tin for bite-sized versions.
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Fruit Twist: Add a layer of sliced bananas or strawberries between the cream and ganache.
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Gluten-Free Version: Swap flour for a 1:1 gluten-free baking blend.
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Mocha Topping: Add a teaspoon of instant espresso powder to the ganache for coffee lovers.
Pairing Suggestions:
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Pair with espresso, cappuccino, or a glass of milk.
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Serve alongside fresh berries or whipped cream for an elegant dessert plate.
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Perfect finale to a holiday roast or barbecue meal.
Storage Instructions:
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Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
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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.
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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.
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Boston Cream Pie Bars with Thick Chocolate
- Total Time: 55 minutes
- Yield: 12 bars 1x
Description
Vanilla cake base + silky custard filling + glossy chocolate ganache—all the classic flavors in easy-to-serve squares!
Ingredients
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
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1 cup heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp cornstarch
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1 tbsp cold water (to make slurry)
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
Instructions
Step 1: Bake the Cake Layer
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Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
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Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
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Add Wet Ingredients: Mix in eggs one at a time, then stir in vanilla.
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Combine Mixtures: Alternate adding dry ingredients and milk, stirring just until combined.
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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
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Whip Cream: In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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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.
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Fold Together: Gently fold cooled custard into whipped cream. Chill until ready to use.
Step 3: Assemble the Bars
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Layer Cream: Spread cream filling evenly over the cooled cake layer.
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Chill: Refrigerate for 1 hour to firm up.
Step 4: Make Chocolate Ganache
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Heat Cream: In a small saucepan, bring cream just to a simmer.
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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
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Finish Bars: Pour ganache over the cream layer. Use a spatula to spread evenly.
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Final Chill: Return to the fridge for at least 1 hour.
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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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