Looking for a simple and irresistible dessert that combines the classic flavors of a Boston cream pie? These No-Bake Boston Cream Pie Bars offer the same deliciousness but with less effort and time. With three amazing layers—cookie crust, creamy vanilla custard, and rich chocolate ganache—you’ll love how easy it is to whip up this decadent treat. Whether you’re looking for a quick weeknight indulgence or something to bring to a summer BBQ, these bars will be a hit.

Why You’ll Love This Recipe

No-bake desserts are always a win, and this No-Bake Boston Cream Pie Bars recipe is no exception! With only six ingredients, it’s super simple and quick to make. You can prepare it in under 35 minutes and let it chill until you’re ready to serve. Plus, the layers of vanilla wafer crust, vanilla custard filling, and luscious chocolate ganache create a deliciously balanced treat that everyone will adore.

Ingredients

For the crust and custard layers:

• Cooking spray

• 6 ounces vanilla wafer cookies (about 50)

• 2 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

• 2 (3.4-ounce) boxes vanilla instant pudding mix

• 2 1/2 cups cold heavy cream

For the ganache:

• 6 ounces chopped semi-sweet chocolate (or 1 cup semi-sweet chocolate chips)

• 2/3 cup cold heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust and custard layers:

1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment paper with cooking spray.

2. Process the vanilla wafer cookies and granulated sugar in a food processor until fine crumbs form, about 20 seconds. Add the melted butter and pulse until evenly moistened, about 5 pulses. If you don’t have a food processor, crush the cookies in a resealable plastic bag with a rolling pin, transfer to a medium bowl, and mix in the sugar and butter.

3. Press the mixture firmly into the bottom of the prepared pan, using a flat measuring cup or your hands. Freeze for 15 minutes.

4. Whisk the vanilla instant pudding mix and cold heavy cream in a large bowl until smooth and thick. Spread the mixture evenly over the crust and refrigerate for at least 10 minutes.

Make the ganache:

1. Place chopped semi-sweet chocolate in a medium heat-proof bowl.

2. Bring the heavy cream to a simmer over medium heat in a small saucepan. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until the chocolate is melted and the ganache is smooth.

3. Let the ganache cool for 3 minutes for a smooth finish or 5 minutes for a swooping pattern.

4. Pour the ganache over the custard layer, spreading it into an even layer. If desired, use a spoon or butter knife to create a swooping pattern.

5. Refrigerate the bars for at least 2 hours, until the ganache has set.

Cut and serve:

1. Once set, use the overhanging parchment to lift the slab from the pan. Place on a cutting board and cut into 12 to 16 bars, wiping the knife clean between each cut for the cleanest slices.

Servings and Timing

• Servings: 12 to 16

• Prep time: 35 minutes

• Chill time: At least 2 hours (for ganache to set)

• Total time: 2 hours 35 minutes

Variations

• Fruit topping: Add fresh berries or a drizzle of caramel for a twist.

• Chocolate variety: Swap the semi-sweet chocolate with milk chocolate or dark chocolate for a different flavor profile.

• Nutty crunch: Sprinkle chopped nuts like almonds or pecans on top of the ganache for added texture.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 3 days. Since these bars are best served chilled, there’s no need for reheating. Enjoy them cold for the best flavor and texture.

FAQs

1. Can I make these bars ahead of time?

Yes! These bars are a great make-ahead dessert. You can prep them a day or two in advance and let them chill in the fridge until you’re ready to serve.

2. Can I use regular pudding mix instead of instant?

Instant vanilla pudding mix is essential to create the right consistency without cooking. Regular pudding mix will require additional steps and may not give the same result.

3. How do I get the crust to stick well?

Pressing the cookie mixture firmly into the pan and freezing it for 15 minutes will help the crust set and stick together properly.

4. Can I make these bars in a larger pan?

Yes, you can double the recipe and use a larger pan. Just make sure to adjust the thickness of the layers and keep an eye on the chilling time.

5. Can I use chocolate chips for the ganache?

Yes, you can use semi-sweet chocolate chips for the ganache if you prefer, just chop them roughly for even melting.

6. Is there a substitute for the heavy cream?

For the custard, you could substitute with whole milk, but for the ganache, heavy cream is essential to achieve the right consistency and richness.

7. Can I freeze these bars?

Yes, you can freeze the bars. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container. Let them thaw in the fridge before serving.

8. How can I make sure the ganache is smooth?

Let the heavy cream cool slightly before pouring it over the chocolate. This ensures the ganache stays glossy and smooth.

9. How do I cut the bars neatly?

For clean slices, wipe your knife with a cloth between each cut. This will prevent the ganache from smudging.

10. Can I substitute the vanilla wafer cookies with something else?

You can try graham crackers or shortbread cookies as a base. Just crush them well to get a crumbly texture that sticks together.

Conclusion

These No-Bake Boston Cream Pie Bars bring all the delicious flavors of a traditional Boston cream pie into a convenient and quick bar form. With a smooth vanilla custard, rich chocolate ganache, and a crisp cookie crust, they make the perfect dessert for any occasion. Plus, they’re easy to make and can be prepped in no time—perfect for when you need a sweet treat without the oven. Enjoy!