Easy Fudgy Truffle Bars From Scratch
These easy fudgy truffle bars are rich, simple, and made for chocolate lovers who don’t want complicated steps. With a soft, truffle-like base and a smooth ganache truffle topping, this recipe comes together quickly using everyday ingredients. A great option when you want a melt-in-your-mouth chocolate treat made from scratch.
✩ What readers are saying…
“First of all, these are AMAZING! Second, thank you for the tip about the chocolate.” -Honey
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Let me say right off the bat that these little fudgy truffle bars are NOT brownies. Uh-uh, no way. They are rich, gooey, chocolaty, and smooth – way more like a truffle. Just a lot easier in a bar form – no tedious rolling and shaping or dipping.
With a fudgy base and whipped ganache top, I think you’re going to love these.
They are so easy and everyone enjoys them – I’ve added them to holiday goodie bags (along with Moose Munch caramel corn, Caramel Coconut Shortbread Bars, and Whole Grain Cut Out cookies), taken them to potlucks, and offered them as a simple yet rich dessert at the end of a dinner like French beef stew for guests. Always to raves.
You will want these in your arsenal of special, yet easy treats to bring to people!
Ingredient Notes
The base of the truffle bars is made with six basic ingredients, plus espresso powder if you have it.
- Flour: I like to use whole wheat pastry flour, but you can use all purpose as well.
- Sugar: Fine cane sugar works best.
- Butter: This recipe has only been tested with butter.
- Unsweetened chocolate OR the cocoa-powder/oil or butter equivalent below: It’s your choice as both work equally.
- Espresso powder: This is optional, but adds depth to the chocolate without adding a coffee flavor.
You’ll also need whipped cream, chocolate chips, honey, and butter for the ganache topping, as well as a bit of cocoa powder for dusting.
Jami’s Biggest Tip
Here’s a little secret hack I use often that could be considered chocolate heresy. You know how many recipes call for unsweetened melting chocolate? Um…I hardly ever have that on hand. It’s a lot more expensive than cocoa powder, so it’s simply not a staple of mine. So here’s my tip – there’s a little equivalent label on the back of cocoa powder boxes that states:
3 tablespoons of cocoa powder + 1 tablespoon of oil = 1 ounce of unsweetened chocolate
You can use oil or melted butter and I’ve used them both equally for everything that calls for melted unsweetened chocolate! And I do mean everything. Cakes, brownies, and even frosting. I can’t tell a difference and neither can anyone else.
Helpful Kitchen Supplies
- A tablespoon measuring “shot glass” really helps with the cocoa/oil-melted butter substitution, since this recipe would need 7 tablespoons of oil using this hack and it’s much more accurate than counting out them out. (I really love this liquid tablespoon measurer for lots of recipes – I think every kitchen needs one, along with these other baking tools.)
- 13×9-inch baking dish like this white ceramic version is a prettier option than glass.
- A large stainless steel whisk.
- A sharp edge silicone scraper spatula.
How to Make Truffle Bars
Step 1: Make base. Line a 13×9 inch pan with parchment. In a large saucepan melt the butter and then remove from the heat. Whisk in either the unsweetened chocolate or the cocoa powder-oil/butter equivalent until smooth. Stir in the remaining ingredients and pour into the prepared pan.
Step 2: Bake the base. Bake for 20-22 minutes only, the top should still be a bit shiny like above. TIP: Don’t over bake or they may turn out dry! Cool on a rack completely before topping (so the ganache topping won’t melt). Make the topping, though, while it’s cooling because it has to cool, too.
Step 3: Make the topping. Heat the cream and honey in a saucepan until barely boiling (just a few bubbles starting to form). Remove the cream from heat, add the chocolate and stir until melted. Whisk the butter into the chocolate mixture and then let cool to room temperature until it thickens to a custard-like consistency.
Step 4: Let firm and cut. When the base and topping have both cooled, whisk the topping for until it lightens in color slightly. Spread it evenly over the base. Dust the topping with cocoa powder and allow to sit at room temperature for about an hour to firm up before cutting into 1-inch bars.
Storage
- Store in an airtight container in the refrigerator, though bring out early to serve at room temperature.
- Freeze for longer storage in an airtight container for 3-4 months.
See what I mean about a mixture of truffle and brownie? Just looking at this is making my mouth water!
You can serve them as-is, but I like to top each square with a chocolate chip or chocolate covered coffee bean. It’s just a fun way to finish off the tops of each small bar when giving them away.
I hope you like these truffle bars as much as we do – be sure to leave a review if you try them and let me know!
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Easy Fudgy Truffle Bars
Equipment
- 13×9-inch pan
- medium saucepan
Ingredients
Truffle Base:
- 1 cup butter
- 7 ounces unsweetened chocolate chopped OR use the cocoa powder + oil (or melted butter) equivalent for this recipe: 1⅓ cups cocoa powder + 7 tablespoons oil/melted butter.
- 2 cups sugar
- 4 eggs
- 1 cup whole wheat pastry flour or unbleached or gluten-free flour
- 1 teaspoon instant espresso powder optional*
- 1 teaspoon vanilla
Whipped Ganache Topping:
- 3/4 cup whipping cream
- 1 tablespoon honey
- 1/2 cup dark chocolate chips
- 1 tablespoon butter
- Cocoa powder for dusting
- Chocolate chips or covered coffee beans, optional for decoration
Instructions
Make Truffle Base:
- Heat oven to 350 degrees. Grease a 9×13-inch pan (or line with parchment, leaving extra on the sides for easy removal of the bars).
- Melt the butter in a large saucepan over medium heat. Remove from heat and whisk in the unsweetened chocolate or cocoa powder-oil equivalent until melted and smooth. Stir in the sugar. Add the eggs, one at a time, stirring well after each. Stir in the vanilla, espresso powder, if using, and flour. Pour into prepared pan.
- Bake for 20-22 minutes only- the tops should still be shiny (don't overbake or they may turn out dry). Cool on a rack completely before topping.
Make Whipped Ganache Topping:
- While the base is cooling, place the cream and honey in a medium saucepan and heat to barely boiling (just a few bubbles starting to form).
- Remove the cream from heat and add the chocolate pieces and stir until the chocolate is completely melted. Whisk the butter into the chocolate mixture and cool to room temperature until it thickens to a custard-like consistency while the base is cooling.
- When the base and topping have both cooled, whisk the topping for until it lightens in color slightly. Spread it evenly over the base.
- Dust with truffle bars with cocoa powder and allow to sit at room temperature for about an hour to firm up before cutting into 1-inch bars (these are rich, so small is good). Store in an airtight container in the refrigerator, though bring out early to serve at room temperature.
Notes
- Keep in the fridge for up to a week.
- Freeze: Store in airtight container and freeze the bars for 3 to 4 months.
Nutrition
More Easy & Delicious Desserts To Try
- Peanut Butter Chocolate Truffles
- Dark Chocolate Coconut Clusters
- Incredible No-Churn Chocolate Chip Ice Cream
This recipe has been updated – it was first published in November of 2011, updated in 2017 and 2025.
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These were so easy and delicious I made them for Christmas and again for a New Year’s party. They are so rich and decadent Definitely a keeper!
I’m so glad you like this recipe, Sarah!
Just finished making the truffle bars. We sampled them and they are a hit. I can’t wait to share with the rest of our family for Christmas. Thank you, Jamie. All of your recipes have been a hit. I so appreciate your blog. Merry Christmas!
Thank you, Jill, I’m so glad you liked them!! Hope you had a great holiday. 🙂
These look awesome. I have so many recipes that call for espresso powder; is this literally ground espresso, instant coffee or a product called espresso powder?
The one I find in our stores has an Italian looking label and is called ‘instant espresso coffee.’ It’s darker and a finer grind than instant coffee. Hope you can find something like it, Abby, it really enhances the chocolate flavor!
These are yummy! And thanks for the tip about the cocoa powder … I always have that on hand but usually have to buy the chocolate when called for, so will definitely be using that tip. And that shot glass measuring cup is going on my Christmas wish list … so cool!
First of all, these are AMAZING! Second, thank you for the tip about the chocolate.
Wow! Can’t wait to make these, and the cocoa and oil trick, it is a good one. I hate melting chocolate…….
This one definitely made the list. YUM!