Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ teaspoon salt

¾ cup unsalted butter, melted

8 ounces cream cheese, softened

½ cup powdered sugar

2 large eggs

1 ½ teaspoons pure vanilla extract

¼ cup heavy cream

½ cup dark chocolate chips (70% cacao)

2 tablespoons unsalted butter

1 tablespoon light corn syrup (optional, for shine)

Instructions

Step 1: In a medium bowl, combine the flour, granulated sugar, and salt. Drizzle the melted butter over the dry ingredients and stir with a fork until the mixture forms coarse crumbs. Press the dough evenly into the bottom of a greased 9×13-inch baking pan, creating a uniform layer about ¼-inch thick.

Step 2: Preheat the oven to 350°F (175°C). Bake the pressed crust for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let cool for about 5 minutes.

Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, beating until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract and heavy cream until the mixture is silky and lump-free.

Step 4: Pour the vanilla custard evenly over the pre-baked crust. Return the pan to the oven and bake for 20–25 minutes, until the custard is set around the edges but slightly wobbly in the center.

Step 5: Cool the bars on a wire rack for at least 30 minutes. Then refrigerate for 1–2 hours until the custard firms enough to cut cleanly.

Step 6: While the bars chill, melt the dark chocolate chips and 2 tablespoons butter together in a microwave-safe bowl, heating in 20-second intervals and stirring between until smooth. Stir in the optional light corn syrup for a glossy finish.

Step 7: Drizzle the chocolate glaze evenly over the cooled bars. Let it set at room temperature before cutting into 12 generous squares.

Tips & Variations

For a nutty twist, sprinkle chopped toasted pecans or walnuts over the custard before baking.

Use semi-sweet chocolate chips if you prefer a sweeter glaze.

Allow the bars to chill overnight for firmer slices and enhanced flavor melding.

Swap the heavy cream with full-fat coconut milk for a dairy-free variation.

FAQs

Can I use a different pan size?

While 9×13 inches is ideal for even baking and proper thickness, you can use a slightly smaller pan for thicker bars or a larger one for thinner bars, adjusting baking time accordingly.