Boston Cream Bars

Boston Cream Bars

Indulge in the delightful decadence of Boston Cream Bars, a delicious twist on the iconic Boston Cream Pie. Featuring a buttery shortbread crust that crumbles perfectly with each bite, a creamy and luscious vanilla custard filling, and a rich, glossy chocolate ganache topping that brings it all together, these bars are sure to impress at any gathering. Originating from the classic Boston Cream Pie, which was created in the late 1800s, these bars offer a convenient, sliceable version that’s perfect for sharing. Whether enjoyed at a picnic or as a sweet treat at the end of a meal, they are a delightful homage to a beloved dessert.

Servings: 12

Ingredients

  • Unsalted butter (1 cup, softened (for crust))
  • Granulated sugar (1/2 cup (for crust))
  • All-purpose flour (2 cups (for crust))
  • Salt (1/4 teaspoon (for crust))
  • Vanilla extract (1 teaspoon (for custard))
  • Milk (2 cups (for custard))
  • Granulated sugar (1/2 cup (for custard))
  • Egg yolks (4 (for custard))
  • Cornstarch (1/4 cup (for custard))
  • Dark chocolate (6 oz, chopped (for ganache))
  • Heavy cream (1 cup (for ganache))

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Mix in the salt, then gradually add the all-purpose flour until well combined.
  3. Press the shortbread mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
  4. While the crust is cooling, prepare the vanilla custard filling. In a saucepan over medium heat, combine 2 cups of milk, 1/2 cup granulated sugar, and 1 teaspoon of vanilla extract. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
  5. Once the milk mixture is hot but not boiling, gradually whisk it into the egg yolk mixture to temper the eggs. Return the mixture to the saucepan and cook, stirring constantly until thickened and bubbly. Remove from heat and let it cool slightly.
  6. Pour the custard over the cooled shortbread crust, spreading it evenly. Place the baking dish in the refrigerator and let it chill for at least 2 hours, or until the custard is fully set.
  7. To prepare the chocolate ganache, heat 1 cup of heavy cream in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
  8. Pour the ganache over the chilled custard layer, spreading it evenly with a spatula. Return the baking dish to the refrigerator and chill for another hour, or until the ganache is set.
  9. Once fully set, use the overhanging parchment paper to lift the Boston Cream Bars from the baking dish. Cut into bars and serve chilled.

Dietary Information

Servings: 12 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 15 minutes • Chill Time: 3 hours • Calories: 320 • Fat: 22g • Carbs: 30g • Protein: 4g • Sodium: 150mg • Sugar: 18g