Boston Cream Bars

Boston cream bars combine a vanilla cake, homemade pastry cream filling, and a silky chocolate ganache topping into one irresistible dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Servings bars

Calories 318kcal

Equipment

8x8-inch baking pan
parchment paper
large mixing bowl
Electric hand mixer
medium saucepan
Medium mixing bowl
Whisk
Microwave-safe cup or bowl

Ingredients

1 cup flour
½ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup butter softened
2 eggs
1 teaspoon vanilla

Cream Filling

2 cups half and half or whole milk
½ cup sugar
¼ cup cornstarch
4 egg yolks
2 tablespoons butter
1 ½ teaspoons vanilla

Ganache

¾ cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees. Line a 8x8 pan with parchment and spray lightly with cooking spray. Set aside.
In a large bowl, whisk the flour, powdered sugar, baking powder and salt. Add the butter, eggs and vanilla and beat with an electric mixer until a dough forms.
Spread the dough in the bottom of the pan in an even layer and bake for 18-20 minutes, or until a toothpick comes out cleanly. Remove and let the cake cool completely.
In a medium sized saucepan, pour the milk and sugar and whisk over medium heat until the sugar dissolves–don’t let the mixture boil.
In a medium sized bowl, whisk the cornstarch and egg yolks together.
Temper the eggs by pouring a small amount of the heated milk into the bowl while whisking.
Continue to add the milk to the eggs, whisking continually.
Once mixed, pour the custard back into the saucepan and return it to the heat and whisk until the mixture starts to thicken.
Remove from heat and add the butter and vanilla and whisk until smooth.
Pour the custard over the top of the cake and smooth into an even layer.
Place the pan in the refrigerator for 2 hours to allow the custard to set.
To make the ganache, heat the heavy cream in a microwave safe cup until just simmering.
Pour over the chocolate and let it sit for about 2 minutes before whisking until smooth.
Pour the ganache over the top of the cooled custard and return it to the refrigerator for about 30 minutes for the chocolate layer to set.
Once cooled, slice into bars and serve!
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition