- 2 1/2 cups finely crushed chocolate sandwich cookie crumbs
- 2/3 cup unsalted butter, melted
- 1/2 teaspoon kosher salt
- 2 3/4 cups Ghirardelli® Dark Chocolate 60% Cacao Baking Chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
- 3 chocolate sandwich cookies or wafers, crushed
- In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
- For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
- Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
- Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.
04/07/2018
recipepes.com
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