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No Bake Fudge Bars

These no bake fudge bars are a quick and satisfying treat that require no oven. Made with a crunchy graham cracker crust topped with rich melted chocolate, they come together in minutes and have a creamy, firm texture once chilled. Perfect for hot summer days or when you need a last-minute indulgence.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups crushed graham crackers about 150g
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter melted
  • 2 cups dark chocolate chips
  • 1/4 cup heavy cream
  • pinch sea salt or flaky salt optional, for topping

Equipment

  • 9x9 inch (23x23 cm) pan
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Microwave or Double boiler
  • Knife

Method
 

  1. Line your pan with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine the crushed graham crackers and powdered sugar, then pour in the melted butter. Mix everything together until the crumbs are evenly coated and the mixture becomes crumbly but holds together when pressed.
  3. Press this crumb mixture firmly into the prepared pan using the back of a spatula or your fingers, creating an even crust. Chill the crust in the fridge for about 15 minutes to set.
  4. Meanwhile, melt the dark chocolate chips with the heavy cream in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring after each interval until smooth and glossy. You’ll hear a gentle bubbling or see the chocolate melt into a silky consistency.
  5. Pour the melted chocolate mixture over the chilled crust, spreading it out evenly with a spatula. Gently tap the pan on the counter to settle the chocolate and remove any air bubbles. Sprinkle a pinch of sea salt or flaky salt on top if you like that salty-sweet contrast.
  6. Place the pan in the fridge and chill for at least 2 hours, or until the chocolate is firm and the bars are set. For best results, leave it overnight for a clean cut.
  7. Once set, lift the fudge out of the pan using the parchment overhang and cut into 12 equal bars with a sharp knife. Wipe the blade between cuts for clean edges. Serve immediately or store in an airtight container in the fridge for up to a week.

Notes

For a dairy-free version, substitute coconut oil for butter and dairy-free chocolate chips. Feel free to add nuts or dried fruit into the crust for extra texture and flavor.