Boston Cream Pie Bars are quicker and easier than the classic pie but just as tasty!
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.
Let’s kick this pie party off with a Boston cream pie variety, shall we?
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.
Boston Cream Pie Bars
- 1/2 cup butter, melted
- 1 box yellow cake mix
- 2 eggs
- 2 3.4 ounce packages instant vanilla pudding
- 2 1/4 cup half & half, or whole milk
- 1/2 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 3 tablespoons light corn syrup (may sub honey)
- Preheat oven to 350 degrees and grease an 8x8 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.
Recipe adapted slightly from Confessions of a Cookbook Queen.