No-Bake Espresso Martini Bars

Plate with layered espresso martini bars topped with whipped cream.

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No-Bake Espresso Martini Bars

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!

Prep Time30

Chill4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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.

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