Ghirardelli No-Bake Fudge Bar Recipe

In a medium bowl stir together the cookie crumbs melted butter and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.

For filling: Place dark chocolate chips in a large heatproof bowl. In a small saucepan heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.

Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.

Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.