Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 12 oz Semi-sweet chocolate chips (high quality preferred)
- 1 cup Heavy whipping cream
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Optional: Flaky sea salt for topping
Instructions
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until it looks like wet sand and all crumbs are evenly moistened. Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. Press the crumb mixture firmly and evenly into the bottom of the pan using the back of a spoon or a flat-bottomed measuring cup. Place the pan in the freezer to firm up while you prepare the filling.
- Place the chocolate chips in a heat-proof glass or metal bowl. In a small saucepan over medium heat, warm the heavy whipping cream until it just begins to simmer (do not let it reach a full rolling boil). Immediately pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to melt the chocolate. Add the vanilla extract and a pinch of salt, then whisk gently starting from the center and moving outward until the mixture is completely smooth, glossy, and dark.
- Remove the crust from the freezer and pour the chocolate mixture directly over the graham cracker base. Use a spatula to smooth the top into an even layer. If you are using flaky sea salt, sprinkle it over the top now. Place the pan in the refrigerator and let it chill for at least 3 to 4 hours, or until the chocolate is completely set and firm to the touch. Once set, lift the bars out using the parchment paper overhang and slice into 16 squares using a sharp knife dipped in hot water.
- Cook Time: 15 minutes (plus 3 hours chilling time)