Triple Chocolate Pudding Bars
If you love chocolate in more than one form, these bars are for you. Triple Chocolate Pudding Bars are a layered chocolate dessert built from three parts: a chocolate cake mix crust, a creamy chocolate pudding filling, and a homemade chocolate ganache topping.
Because the crust starts with a box of cake mix, this dessert feels like a playful twist on a retro style treat without any complicated steps. Each layer is simple on its own, and stacked together they taste far more impressive than the effort involved.
The bars are rich and cool, so a small square goes a long way. That makes them a smart choice for a summer cookout, a potluck dessert table, or a weeknight treat when you want something a little special.
Keep them chilled until you are ready to slice, and they hold up beautifully for a crowd. If you enjoy layered bar desserts, you may also like these Chocolate Peanut Butter Fudge Bars and these Chocolate Cookies and Cream Cheesecake Bars.
This version is adapted from the triple chocolate pudding bars recipe shared by Cookie Dough and Oven Mitt.
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How To Make Ganache
The ganache is the top layer, and it needs only two ingredients: semi sweet chocolate chips and heavy whipping cream. That is it. You can make it in the microwave or over a double boiler, so choose whichever feels easier in your kitchen. Both routes end in the same place, a glossy chocolate layer that firms up as it chills.
Microwave method. Add the chocolate chips and the heavy whipping cream to a heatproof bowl. Microwave for 45 seconds, then stir. Microwave again for 30 seconds and stir.
Repeat those 30 second bursts, stirring after each one, until the mixture looks like a smooth but thick chocolate syrup. Stirring after every interval matters, because the chocolate keeps melting as you stir it and you do not want to overheat it. Once the ganache is glossy and smooth, set the bowl aside.
Double boiler method. Set a heatproof bowl over a saucepan holding about an inch of simmering water. Add the chocolate chips and the cream to the bowl and stir until the mixture becomes a smooth, creamy ganache.
Keep the simmering water from touching the bottom of the bowl so the chocolate does not scorch. When the ganache is ready, remove it from the heat and let it cool and thicken a little before you pour it.
Stir after every microwave interval. The chocolate continues to melt as it sits, and stirring is what keeps the texture silky instead of grainy.
If your ganache looks a bit thin right after mixing, give it a few minutes. It thickens as it cools, and it sets further once the finished pan goes into the refrigerator.
How To Make Triple Chocolate Pudding Bars
Making these bars moves through three stages, and each one is quick. Here is the overall flow before you get to the full measurements.
Start with the crust. Stir the chocolate cake mix, the eggs, and the melted butter together in a large bowl with a spatula until everything is well combined. The batter will be thick, closer to a cookie dough than a cake batter.
Spread it evenly into a greased 9×13 inch baking pan and bake at 375 degrees Fahrenheit for 15 minutes. Then let the crust cool for 1 hour before you add the pudding. That cooling step matters, because a warm crust will soften the pudding layer.
Mix the filling. Whisk the chocolate milk and the chocolate fudge instant pudding mix in a large bowl until combined, then set it aside for a few minutes so it can thicken. If you do not have chocolate milk on hand, regular milk works as a substitute.
Layer and chill. Spread the thickened pudding evenly over the cooled cake crust, then drizzle the ganache over the top until the pudding is completely covered. Chill the pan for at least 2 hours so the layers set, then cut into bars and serve.
Can I Make These Bars Ahead Of Time
Yes, and making them ahead is honestly the easiest way to do it. These bars need time to set, so they are a natural make ahead dessert. You can prepare the whole pan a day in advance. Just cover it well and keep it in the refrigerator until you are ready to slice and serve.
That timing works nicely for a party or a holiday meal. You get the busy part done the day before, and on the day itself you only need to lift the pan out of the fridge and cut neat squares. Cold bars also slice more cleanly than ones that have been sitting out at room temperature.
Can I Double This Recipe
You can double the recipe if you are feeding a bigger group, and there is nothing tricky about it. The one thing to remember is the pan situation.
A doubled batch will not fit in a single 9×13 inch pan, so divide it between two pans of the same size. Bake, cool, layer, and chill both pans the same way you would a single batch.
Doubling is a good move for a potluck, a bake sale, or a big family gathering where you want leftovers. Just be sure you have the refrigerator space for two pans, since both need to chill for at least 2 hours before serving.
You can also change the flavor of the filling. Swap the chocolate fudge instant pudding for another flavor if you like. Vanilla pudding is a nice option for anyone who prefers a little less chocolate intensity, and it still tastes wonderful against the chocolate crust and the ganache on top.
Ingredients
Here is what you need, grouped by layer. This makes 12 bars in a 9×13 inch pan.
| Layer | Ingredients |
|---|---|
| Ganache | 12 ounces semi sweet chocolate chips, 3/4 cup heavy whipping cream |
| Crust | 15.25 ounce box chocolate cake mix, 2 large eggs, 1/2 cup melted butter |
| Filling | 2 cups chocolate milk, 3.9 ounce package chocolate fudge instant pudding mix |
A few notes on the ingredients. The cake mix does the heavy lifting for the crust, so you do not need flour, sugar, or leavening. The pudding mix is the instant kind, which sets quickly in the refrigerator without any cooking.
And the ganache uses real chocolate chips and cream rather than a frosting, which is what gives the top layer its glossy finish.
Instructions
Ganache
- In a microwave safe bowl, add the 12 ounces semi sweet chocolate chips and the 3/4 cup heavy whipping cream. Microwave for 45 seconds and stir.
- Microwave for 30 seconds and stir. Repeat until the mixture resembles a smooth but thick chocolate syrup. Set aside.
Crust
- Preheat the oven to 375 degrees Fahrenheit and grease a 9×13 inch baking pan with nonstick baking spray.
- Add the 15.25 ounce box chocolate cake mix, the 2 large eggs, and the melted 1/2 cup butter to a large bowl. Using a spatula, stir until well combined.
- Spread the batter evenly into the prepared baking pan. It will be thick.
- Place in the oven and bake for 15 minutes. Let the cake crust cool for 1 hour before adding the pudding.
Filling
- Once the crust has cooled, add the 2 cups chocolate milk and the 3.9 ounce package chocolate fudge instant pudding mix to a large bowl. Whisk until combined, then set aside for a few minutes to thicken.
- Once the pudding has thickened, spread it evenly over the cooled cake crust.
- Drizzle the chocolate ganache on top of the pudding layer until the pudding is completely covered.
- Chill for at least 2 hours.
- Cut into bars and serve.
Serve the bars straight from the refrigerator. They soften quickly at room temperature, so return any leftovers to the fridge as soon as you can.
Notes
Store the bars covered or in an airtight container in the refrigerator for up to 5 days. Because the layers contain pudding and ganache, they need to stay cold. A tight cover also keeps the top from drying out or picking up other flavors from the fridge.
If you want a lighter chocolate flavor, remember that the pudding flavor can be swapped. Vanilla pudding is the easiest substitution and still pairs well with the chocolate crust and the ganache.
The source shares an estimated nutrition breakdown of about 517 calories, 54 grams of carbohydrates, 7 grams of protein, 32 grams of fat, 35 grams of sugar, and 4 grams of fiber per serving. Treat those numbers as an approximation, since they depend on the exact brands and portion sizes you use.
Recipe details
| Detail | Value |
|---|---|
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Crust cooling | 1 hour |
| Chill time | At least 2 hours |
| Oven temperature | 375 degrees Fahrenheit |
| Yield | 12 bars |
| Pan size | 9×13 inch baking pan |
Plan around the cooling and chilling time rather than the active work. The hands on part takes about 20 minutes of prep plus 15 minutes of baking, but the crust needs 1 hour to cool and the assembled bars need at least 2 hours in the refrigerator before slicing.
FAQs
How do you make triple chocolate pudding bars?
Combine a 15.25-ounce box of chocolate cake mix with 2 large eggs and 1/2 cup melted butter, then press the thick batter into a greased 9×13-inch pan and bake at 375°F for 15 minutes. Cool the crust for one hour. Whisk a 3.9-ounce package of chocolate fudge instant pudding mix with 2 cups of chocolate milk, let it thicken, and spread over the crust. Drizzle a ganache made from 12 ounces of semi-sweet chocolate chips and 3/4 cup heavy whipping cream over the pudding and chill for at least 2 hours before serving.
Can you make triple chocolate pudding bars ahead of time?
Yes, these bars can be made a day in advance because they require at least 2 hours of chilling time to set properly. Prepare them completely, cover the pan well, and store it in the refrigerator. They will remain fresh and ready to slice whenever you need them.
How long should chocolate pudding bars chill before cutting?
The assembled bars must chill for at least 2 hours to allow the pudding to fully set and the ganache to firm up. For the neatest slices, use a sharp chef's knife and wipe the blade clean with a damp paper towel between each cut. Chilling an additional hour or placing the pan in the freezer for 30 minutes can help achieve even cleaner edges.
How should you store chocolate pudding bars?
Store the bars covered or in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months by wrapping the entire pan or individual bars tightly in plastic wrap followed by aluminum foil. Thaw frozen bars overnight in the refrigerator before serving.
Triple Chocolate Pudding Bars
Triple Chocolate Pudding Bars If you love chocolate in more than one form, these bars are for you. Triple Chocolate Pudding Bars are a layered chocolate dessert built from three parts: a chocolate cake mix crust, a creamy chocolate pudding filling, and a homemade chocolate ganache topping.
- Total Time: 155 min
- Yield: 12 bars 1x
Ingredients
Ganache
12 ounces semi-sweet chocolate chips
3/4 cup heavy whipping cream
Crust
15.25 ounce chocolate cake mix, box
2 large eggs
1/2 cup butter, melted
Filling
2 cups chocolate milk
3.9 ounce chocolate fudge instant pudding mix, package
Instructions
Ganache
1-In a microwave-safe bowl, add in the: In a microwave-safe bowl, add in the 12 ounces semi-sweet chocolate chips and 3/4 cup heavy whipping cream. Microwave for 45 seconds and stir.
2-Microwave for 30 seconds and stir: Microwave for 30 seconds and stir. Repeat until the mixture resembles a smooth but thick chocolate syrup. Set aside.
Crust
3-Preheat oven to 375 degrees and grease: Preheat oven to 375 degrees and grease a 9×13-baking pan with nonstick baking spray.
4-Add the 15: Add the 15.25 ounce box chocolate cake mix, 2 large eggs, and melted 1/2 cup butter in a large bowl. Using a spatula, stir until well combined.
5-Spread the batter evenly into the prepared: Spread the batter evenly into the prepared baking pan. It will be thick.
6-Place into the oven and bake for: Place into the oven and bake for 15 minutes. Let the cake crust cool for 1 hour before adding the pudding.
Filling
7-Once cooled, add the 2 cups chocolate: Once cooled, add the 2 cups chocolate milk and 3.9 ounce package chocolate fudge instant pudding mix into a large bowl. Whisk until combined. Set aside for a few minutes to thicken.
8-Once the pudding is thickened, spread it: Once the pudding is thickened, spread it evenly over the cooled cake crust.
9-Drizzle the chocolate ganache on top of: Drizzle the chocolate ganache on top of the pudding layer until the pudding is completely covered with the ganache.
10-Chill for at least 2 hours: Chill for at least 2 hours.
11-Cut into bars and serve: Cut into bars and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 15 min
- Method: bake
Nutrition
- Calories: 517
- Sugar: 35
- Sodium: 532
- Fat: 32
- Saturated Fat: 17
- Carbohydrates: 54
- Fiber: 4
- Protein: 7
- Cholesterol: 71
