Description
These decadent French Silk Pie Bars offer a luscious chocolate filling atop a buttery crust, topped with fluffy whipped cream. Perfect for chocolate lovers, they combine a tender baked base with a rich, creamy chocolate layer, all chilled to a silky set. Ideal for serving at parties or as a decadent dessert treat.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Chocolate Filling
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Crust Dough: In a medium bowl, combine the flour, melted butter, granulated sugar, and salt. Mix until a dough forms, ensuring all ingredients are well incorporated.
- Press the Crust: Press the dough evenly into the bottom of a greased 9×9-inch baking pan, creating an even layer to serve as the crust base.
- Bake the Crust: Bake the crust for 15-18 minutes or until it turns lightly golden. Once baked, let it cool completely to room temperature.
- Melt Chocolate: Melt the semisweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until smooth. Allow the melted chocolate to cool slightly.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base.
- Add Chocolate and Vanilla: Add the cooled melted chocolate and vanilla extract into the butter mixture. Beat until the mixture is well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating for about 3 minutes after each addition. This helps to create a smooth and creamy chocolate filling.
- Spread Chocolate Filling: Evenly spread the chocolate filling over the completely cooled crust layer in the pan.
- Whip Cream: In a separate bowl, whip the heavy cream along with powdered sugar until stiff peaks form, ensuring a stable and fluffy topping.
- Add Whipped Cream Layer: Spread the whipped cream evenly over the chocolate filling layer, covering the entire surface.
- Chill Bars: Refrigerate the assembled bars for at least 4 hours, or until the filling is set and firm enough to cut into bars.
Notes
- Ensure the crust is completely cooled before spreading the chocolate filling to avoid melting the chocolate.
- Beat the eggs thoroughly to achieve a smooth and creamy chocolate filling and avoid any graininess.
- Whip the cream to stiff peaks to provide a stable topping that holds its shape when sliced.
- Chilling time is crucial for the bars to set properly; do not skip or shorten the refrigeration step.
- Use a sharp knife warmed in hot water for cleaner slices when cutting the bars.
