Death by Chocolate Bars Recipe - The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.

These are the ULTIMATE chocolate bars featuring semisweet and milk chocolate as well as coffee. Chocolate Ganache sets these right over the top. Amazing!

Death by Chocolate Bars Recipe

The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.

Total time: 40 minutes

Servings: 16

Ingredients

For the Bars

3 oz semisweet chocolate, chopped
3 oz milk chocolate, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
3/4 tablespoon instant coffee
1 teaspoon vanilla extract
3 large eggs
1/2 teaspoon salt
3/4 cup all-purpose flour

For the Chocolate Ganache

3/4 cup heavy cream
4 oz semisweet chocolate, chopped
4 oz milk chocolate
pinch of salt
1/4 cup milk chocolate, optional
1/4 cup semisweet chocolate, optional

Instructions

Preheat oven to 350 degrees F. Grease an 8-8-inch baking pan thoroughly with cooking spray.
Combine semisweet and milk chocolate in a small bowl. Remove a 1/3 of a cup of the chopped chocolate and place in a microwave-safe bowl together with the butter. Melt in a microwave and stir until fully combined.
Add sugar and melted butter mixture into a large bowl and whisk together. Add instant coffee and vanilla until fully incorporated. Add eggs and whisk until combined. Switch to a wooden or rubber spatula. Add salt and flour and stir until dry ingredients are well incorporated. Add remaining chopped chocolate. Pour batter into prepared baking pan and bake for 25-30 minutes or until set. Remove from the oven and let cool completely.
Once bars are cooled, prepare the chocolate ganache. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 10 minutes before pouring over the cake. Slowly cover bars with ganache and let stand for 10 minutes. The ganache will harden as it sets on the bars. Melt 1/4 cup semisweet and 1/4 cup milk chocolate (separately). Drizzle over bars, if desired. Place in the fridge for at least 1 hour before cutting into bars. Enjoy!