Chocolate French Silk Pie Bars with Graham Toffee Crust

🧂 Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• ⅛ teaspoon kosher salt
• ¼ cup toffee bits (I used Heath Bits ‘O Brickle Toffee Bits
• 4 tablespoon unsalted butter

  melted
• 2 ounces bittersweet chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
• 2 ounces semi-sweet chocolate (I used Ghirardelli Semi-Sweet Chocolate Baking Bar
• 1 cup unsalted butter

  softened
• 1.5 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon espresso powder
• pinch of kosher salt
• 4 large pasteurized eggs

  at room temperature
• freshly whipped and sweetened cream
• bittersweet chocolate shavings

Instructions

• 1 For the graham toffee crust: Preheat oven to 325° F. In the bowl of a food
  processor, combine the graham cracker crumbs, sugar, salt, and toffee bits.
  Pulse a few times to combine and to break down the toffee bits just a bit. Add
  the melted butter and pulse a few times, until mixture is combined and evenly
  moistened by the butter.
• 2 Pour mixture out into an 8” x 8” pan, and firmly press into an even layer onto
  the bottom of the pan. Bake for about 10 minutes, until fragrant and slightly
  golden. Remove to a wire rack to cool completely.*
• 3 For the chocolate French silk pie filling: In a small microwave-safe bowl,
  gently melt chocolates in the microwave, taking care to not scorch. Set aside
  and let cool until chocolate mixture is at room temperature.
• 4 In the bowl of an electric stand mixture, using the paddle attachment, cream
  together butter and sugar on medium-high speed until fluffy, about 1 to 2
  minutes. Drizzle chocolate over butter/sugar mixture and beat on medium-low
  speed until thoroughly combined. Add vanilla, espresso powder, and salt, and
  beat until combined.
• 5 Switch to the whisk attachment. Then add one egg and beat for 5 minutes on
  medium speed. Repeat with remaining three eggs, beating the mixture for an
  additional 5 minutes with each egg addition, for a total of 20 minutes of
  beating.
• 6 Pour chocolate filling into cooled graham toffee crust, spreading evenly with a
  spatula. Refrigerate for at least 3 hours or until thoroughly chilled before
  serving.
• 7
  To serve, top with freshly whipped, sweetened cream. Garnish with chocolate
  shavings.

Nutrition Info