Imagine rich, ooey-gooey chocolate custard layered with soft, melt-in-your-mouth chocolate cookie dough... These chocolate custard bars are pure magic and I can assure you that they do not disappoint!
Honestly, there aren’t enough words to capture just how insanely delicious these chocolate custard bars are. All I can really say is:
WOW.
YOU NEED TO MAKE THESE.
Trust me, one bite and you’ll understand. Or better yet — just scroll down and take a closer look...
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Why I love these bars so much:
The Texture — A dreamy combination of fudgy cookie base and silky chocolate custard that just melts in your mouth (is there anything better?)
The Flavour — Deep, rich chocolatey goodness in every bite, without being overly sweet.
The Simplicity — They’re so easy to make, yet taste like you’ve spent hours in the kitchen. Perfect for any chocolate lover!
About These Bars...
These bars are comprised of two layers:
- A base layer: a buttery, chocolate shortbread cookie (sooo yummy!!)
This is made by using the rubbing in method. In this method, the fat (in this case, butter), is rubbed into the flour so that the proteins in the flour are well coated in a layer of fat, protecting them from getting close to water and preventing too much gluten from being formed - resulting in a deliciously tender, melt-in-your-mouth crumb. - Top layer: a self-saucing chocolate pudding-like custard
This is made whilst the base is cooking. All of the topping ingredients are mixed together and then poured over the hot base and it goes back into the oven to bake- the easiest chocolate custard you'll ever make!
Once baked and cooled, you can cut into bars and dust with extra cocoa.
Ingredients and Why Each Is Used:
This recipe is yet another example of how staple pantry ingredients come together to make something truly special. For this recipe you will need:
Base Layer:
- Butter - Salted or unsalted is fine. Butter adds richness, tenderness, and that melt-in-your-mouth texture to the base.
- Flour (plain/all purpose)- Provides structure and stability to hold everything together.
- Cocoa Powder (natural or Dutch is fine) - Brings deep chocolate flavour to both the base and the topping.
- Icing Sugar (confectionary sugar) - Sweetens the base while keeping the texture soft and delicate.
Topping Ingredients:
- White Sugar - Sweetens the custard topping and balances the cocoa’s bitterness.
- Cocoa Powder (must be natural cocoa powder, not Dutch). Deepens the chocolate flavour in the topping and adds a pretty dusted finish.
- Baking Powder - Helps the custard puff slightly while baking, giving it lightness.
- Eggs (I use size 7 eggs) - Binds the custard mixture together and adds richness and structure.
- Sour Cream — Adds creaminess and a subtle tang, making the custard extra smooth and luscious.
How To Serve Chocolate Custard Bars:
Once the bars have completely cooled and set, slice them carefully with a sharp knife, wiping the blade between cuts for clean edges. Dust lightly with extra cocoa powder for a pretty finish (optional).
These bars are best served slightly chilled or at cool room temperature, where the custard is silky and the base still holds its tender bite. Perfect with a cup of coffee, tea, or a glass of cold milk for an indulgent treat.
Storage
Store these bars in an air tight container in the fridge for up to 1 week. I haven't tried freezing these bars so I am not sure if they freeze well.
FAQ
You can substitute full-fat Greek yogurt if needed, but the bars will be slightly tangier and less rich. Sour cream gives the custard its signature smoothness and soft texture.
Cooling allows the custard to set properly. If you slice them too early, the custard layer may be too soft and messy.
Yes, you can swap the regular flour with a good quality 1:1 gluten-free flour blend. Just make sure it contains xanthan gum.
Related
Looking for other recipes like this? Try these:
Chocolate Custard Bars
Ingredients
- 226 g (1 cup) butter, diced
- 187 g (1+½) cup flour
- 31 g (¼ cup) cocoa powder
- 83 g (⅔ cup) icing sugar
TOPPING
- 300 g (1 ½ cup) white sugar
- 30 g (¼ cup) cocoa powder, plus more for dusting
- 1 teaspoon baking powder
- 4 medium eggs slightly beaten
- ½ cup sour cream at room temperature
Instructions
- Preheat oven to 175C (350F) and line a 9 inch x 13 inch baking tray, leaving an ‘overhang’ of baking paper (this makes it easier to pull out after baking).
To make base
- In a medium bowl, whisk together flour and cocoa and icing sugar. Using your finger tips, rub in the butter until combined and crumbly.
- Press mixture into prepared baking tray and bake for 20 minutes.
To make topping
- While base is baking, prepare topping.
- In a medium sized bowl, sift sugar, cocoa and baking powder. Add slightly beaten eggs and sour cream and mix well, making sure all ‘streaks’ of egg and sour cream have gone.
- Pour on top of warm baked base and bake for 20-25 minutes.
- Cool completely before cutting into squares and dusting with cocoa powder.
