Description
Let’s talk about Boston Cream, but with a twist that’ll save you time without compromising on taste.Â
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Custard Filling:
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 cup heavy whipping cream, whipped
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture into the bottom of a 9×13-inch pan. Bake for 8–10 minutes or until lightly golden. Let cool completely.
- Make the Custard Filling:
- In a large bowl, whisk the pudding mix and cold milk until thickened (about 2–3 minutes).
- Gently fold in the whipped cream until smooth and fluffy. Spread the custard mixture over the cooled crust. Refrigerate for at least 30 minutes.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan until steaming but not boiling. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
- Assemble the Bars:
- Pour the chocolate ganache over the chilled custard layer, spreading evenly. Return to the refrigerator and chill for at least 2 hours, or until the ganache is set.
- Serve:
- Slice into squares and serve chilled. Enjoy the creamy, chocolatey layers!