Boston Cream Pie Bars are quicker and easier than the classic pie but just as tasty!
![a Boston cream pie bar with chocolate ganache on top with more bars with ganache and a glass of milk in the background.](https://www.lecremedelacrumb.com/wp-content/uploads/2015/09/boston-cream-pie-bars-4.jpg)
So I’m thinking I should turn all pies into bars. Yes? Because I don’t actually love pie in it’s traditional form. In fact, all of my life I’ve turned down slices of pie because “I don’t care for pie”. However, I’ve decided pies somehow tastes 110% better in the form of a bar.
![chocolate ganache being poured on top of a Boston cream pie bar with more bars in the background.](https://www.lecremedelacrumb.com/wp-content/uploads/2015/09/boston-cream-pie-bars-3.jpg)
Let’s kick this pie party off with a Boston cream pie variety, shall we?
![a Boston cream pie bar with chocolate ganache on top with more bars with ganache and a glass of milk in the background.](https://www.lecremedelacrumb.com/wp-content/uploads/2015/09/boston-cream-pie-bars-11.jpg)
Buttery yellow cake on the bottom and creamy vanilla pudding filling, all topped with a rich chocolate ganache… what’s not to love here???
Nothing. Everything is to love here.
![close up of a fork cutting a bite of a Boston cream pie bar with chocolate ganache on top.](https://www.lecremedelacrumb.com/wp-content/uploads/2015/09/boston-cream-pie-bars-61.jpg)
![Boston Cream Pie Bars | Creme de la Crumb](https://www.lecremedelacrumb.com/wp-content/uploads/2015/09/boston-cream-pie-bars-1-200x200.jpg)
Boston Cream Pie Bars
Boston Cream Pie Bars are quicker and easier than the classic pie but just as tasty!
Servings: 12 servings
Ingredients
- ½ cup butter - melted
- 1 box yellow cake mix
- 2 eggs
Filling
- 2 3.4 ounce packages instant vanilla pudding
- 2 ¼ cup half & half - or whole milk
Ganache
- ½ cup semisweet chocolate chips
- ⅓ cup heavy cream
- 3 tablespoons light corn syrup - (may sub honey)
Instructions
- Preheat oven to 350 degrees and grease an 8×8 inch baking pan.
- Mix together butter, cake mix, and eggs. Press batter into prepared pan. Bake for 15-20 minutes. Allow to cool on a cooling rack.
- While base layer is baking, prepare the filling. In a medium bowl mix together the vanilla pudding mixes and half & half for 2-3 minutes until thick. Cover with plastic wrap and transfer to fridge to chill while base layer is baking and cooling.
- When base is completely cooled, spread filling over base layer. Transfer back to the fridge while you prepare the ganache.
- In a microwave safe bowl combine chocolate chips, heavy cream, and corn syrup. Microwave on half power for 2 minutes. Stir, then return to microwave for 20 seconds at a time (at half power still) stirring after each, until mixture is completely melted and smooth. Allow to cool.
- Remove the bars from the fridge, cut into squares. Drizzle ganache over squares and serve, or chill until ready to serve.
Notes
Store in airtight container in fridge.
Nutrition
Calories: 127 kcal, Carbohydrates: 11 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 42 mg, Sodium: 54 mg, Potassium: 132 mg, Fiber: 1 g, Sugar: 10 g, Vitamin A: 231 IU, Vitamin C: 1 mg, Calcium: 77 mg, Iron: 1 mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!
Recipe adapted slightly from Confessions of a Cookbook Queen.
Oh my word! Yummy!
Omigod these look amazing! That dark chocolate ganache is absolutely to die for. Thank you for sharing. I always love a pie in bar form!
When I Pin something from your website, it always comes up filling only one fourth of the screen. No readable words. Thought you should know. Am I the only one with problems❓
Hmmmm, that’s so strange! What device are you pinning from – desktop, mobile, or tablet?