This post may contain affiliate links.
Take your favorite cocktail and turn it into a rich dessert with these no-bake espresso martini bars. An Oreo cookie crust topped with a chocolate espresso ganache cream layer spiked with Kahlua and a touch of vodka and then smothered in an espresso mascarpone whipped cream. These chocolate espresso bars will be the perfect dessert for a girls night in, special party and much more!
I have been SO SO excited to share this recipe. I love Espresso martinis. I wanted to make a dessert version for a showstopper dessert and these no-bake espresso martini bars will NOT disappoint.
A boozy chocolate cream filling over and Oreo crust and then topped with espresso mascarpone whipped cream. These are an espresso lover’s dream come true!
Why you’ll love this family favorite recipe!
No-bake desserts are my go-to when it comes to whipping up any sort of treat. This no-bake chocolate pie helped inspire this treat that takes the classic espresso martini and turns into a dessert that will stop everyone in their tracks!
These no-bake espresso martini bars:
- are so rich and creamy with the perfect espresso flavor
- are very simple to make, just need a bit more time than some of my other dessert recipes
- literally are an espresso martini in an edible form
- can be easily varied and made gluten free, alcohol free and more
Can’t wait to hear what you think! And try these other no-bake dessert favorites: No-Bake Funfetti Cheesecake, No-Bake Lemon Cheesecake Bars, No-Bake Mini Biscoff Cheesecakes, Oreo Ice Cream Pie or this Chocolate Icebox Cake!
Ingredient Notes
- Use a high quality chocolate like Ghiradelli or the Bakers brand. You do not want to use chocolate chips as they have additives that can ruin the ganache. I like semi-sweet or bittersweet versus unsweetened chocolate.
- The image above shows a variety of Kahlua that is a White Russian version–I use the regular Kahlua. You can use your favorite coffee liqueur and should have success. I have a friend who gifts a homemade version and can’t wait to add that to these espresso bars!
- Use gluten free Oreos to make a gluten-free version of this recipe!
Ways To Vary This Recipe
- you can make a classic whipped cream for the topping and skip the mascarpone. Or sub in some cream cheese to vary the flavor.
- add more espresso: use a teaspoon of espresso powder in the Oreo crust as well or use a mocha Oreo or chocolate sandwich cookie
- serve this in martini glasses: you can make this dessert in individual martini glasses if you want to get super fancy!
Step-By-Step Instructions
Step 1: Crush the Oreos into crumbs in a food processor. Add the butter and pulse several times until combined.
Step 2: Line a 9x9inch baking pan with parchment. Press the Oreo crust mixture into the bottom of the pan. Freeze while you prepare the chocolate filling.
Step 3: Chocolate Cream Layer: Add the chopped chocolate and 1 cup of heavy cream to a heat-proof bowl and use a double boiler method (place the bowl over a pot with about 1 inch of simmering water).
Step 4: Stir occasionally until the mixture is combined and smooth.
Step 5: Remove from the heat and stir in the espresso powder. Add in the vodka and kahlua and stir until incorporated and smooth. This may take a minute to really get it combined and uniform. *Make sure not to wait until the ganache is too cool to do this or it may separate. Allow the ganache to cool for about 15 minutes in the refrigerator.
Step 6: Combine the remaining two cups of heavy cream with the sugar and vanilla. Beat on medium-high speed until stiff peaks start to form.
Step 5: Gently fold the whipped cream into the cooled ganache until smooth and creamy and there are no streaks of chocolate.
Step 6: Pour this mixture into the cooled Oreo crust and spread evenly. Chill for about 4-6 hours to allow to fully set.
Step 5: Prepare the Espresso Mascarpone Whipped Cream: Once the chocolate layer has set, combine the Kahlua mascarpone whipped cream ingredients and beat until stiff peaks form.
Step 6: Spread over top of the set chocolate layer. Chill until ready to serve.
Recipe Tips
For easiest cutting, make sure the espresso martini bars are fully set and chilled. You can put the pan in the freezer for about 30 minutes or so before cutting. Use a very sharp knife and run it under hot water and then slice into even pieces. The parchment paper also helps you pull the dessert out in one piece for ease in slicing.
To make this dessert recipe without alcohol, omit the Kahlua and vodka and stir in 3 tablespoons chilled espresso or strong brewed coffee. You can also just omit them completely and not add anything else and should be fine aside from the chocolate filling being a touch thicker.
This is a RICH dessert. I slice it into smaller pieces, so typically do 16 small pieces, However, you can go all in and do 9-12 bigger pieces if preferred.
Storage
Store this dessert for about 4-5 days in an airtight container in the refrigerator. The texture will be best in the first 2 days so you can certainly make it a day before serving.
To freeze: place in a freezer safe container. Freeze for up to 3 months. To thaw, allow it to sit in the refrigerator overnight. If the bars get frost or icicles on them, they will become water logged when thawing.
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
No-Bake Espresso Martini Bars
Ingredients
Oreo Crust
- 20 regular oreos
- ¼ cup unsalted butter, melted
Chocolate Cream Layer
- ¾ cup heavy whipping cream
- 8 oz. bittersweet chocolate, chopped roughly
- 2 Tbsp Khalua
- 1 Tbsp vodka
- 1 ½ – 2 tsp espresso powder
- 2 cups very cold heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
Espresso Mascarpone Whipped Cream
- 1¼ cups heavy whipping cream
- 4 oz. mascarpone, softened, but still a bit cool
- 2 tsp espresso powder
- ⅓-½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Prepare the Crust: Crush the Oreos into crumbs in a food processor. Add the butter and pulse several times until combined.
- Line a 9x9inch baking pan with parchment. Press the Oreo crust mixture into the bottom of the pan. Freeze while you prepare the chocolate filling.
- Chocolate Cream Layer: Add the chopped chocolate and 1 cup of heavy cream to a heat-proof bowl and use a double boiler method (place the bowl over a pot with about 1 inch of simmering water) and stir occasionally until the mixture is combined and smooth. Remove from the heat and stir in the espresso powder. Add in the vodka and khalua and stir until incorporated and smooth. This may take a minute to really get it combined and uniform. *Make sure not to wait until the ganache is too cool to do this or it may separate.
- Allow the ganache to cool for about 15 minutes in the refrigerator.
- Combine the remaining two cups of heavy cream with the sugar and vanilla. Beat on medium-high speed until stiff peaks start to form.
- Gently fold the whipped cream into the cooled ganache until smooth and creamy and there are no streaks of chocolate. Pour this mixture into the cooled Oreo crust and spread evenly.
- Chill for about 4-6 hours to allow to fully set.
- Prepare the Espresso Mascarpone Whipped Cream: Once the chocolate layer has set, combine the Kahlua mascarpone whipped cream ingredients and beat until stiff peaks form. Spread over top of the set chocolate layer. Chill until ready to serve.
- To serve, cut into squares and top with a cocoa powder dusting and espresso beans to garnish. This is super rich, so I cut into 16 small squares, but you can certainly make them larger. Chocolate covered espresso beans would be fun too!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment