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Are you looking for a no-bake layered dessert for the holiday season? Try these cranberry chocolate panna cotta bars! There are around 8 layers in this dessert. Every layer has a beautiful texture. Looks great, tastes delicious and is super easy to make at home.

About the 8 layers in Cranberry Chocolate Panna Cotta Bars:

Cranberry jelly layer
Vanilla panna cotta layer
Walnut layer
Light brown chocolate panna cotta layer
Pistachio layer
Dark brown chocolate panna cotta layer
Almond layer
And the last one, the Oreo crust layer

Ingredients:

For the oreo crust:

1 cup (8-10 cookies) Oreo cookies, finely powdered
2 tbsp butter, melted

For the nut layers:

⅓ cup almond powder
⅓ cup pistachio powder
⅓ cup walnut powder

For the dark brown chocolate panna cotta layer:

¾ cup whole milk
¾ cup fresh cream, I have used Amul fresh cream
⅓ cup dark chocolate, chopped/grated
1.5 tsp agar-agar, I have used Meron agar-agar powder
3 tbsp granulated sugar

For the light brown chocolate panna cotta layer:

¾ cup whole milk
¾ cup fresh cream
1.5 tbsp dark chocolate, chopped/grated
1.5 tsp agar-agar powder
3 tbsp granulated sugar

For the vanilla panna cotta layer:

¾ cup whole milk
¾ cup fresh cream
3 tbsp sugar
1.5 tsp agar-agar powder
½ tsp vanilla essence

For the cranberry jelly:

1.5 cup cranberry juice
1 ¼ tsp agar-agar powder

Cooking Directions:

To make the Oreo crust:

Add Oreo cookies to a food processor and process until they are finely ground. Then add it to a bowl and pour melted butter into it. Mix well until all the crumbs are moistened.

Take a rectangular baking pan and line it with 2 layers of parchment paper. With one paper going lengthwise and another going widthwise. Make sure both the pieces are a little longer than the sides of the pan. So, later on, we can easily lift the bar up from the pan.

Pour the Oreo mixture into the pan. Then firmly press it into an even and thin layer.

To make the almond layer:

Add powdered almonds over the Oreo layer. Then again firmly press it into an even and thin layer. Place it in the refrigerator to firm up.

To make the dark brown chocolate panna cotta layer:

In a saucepan, add milk and agar-agar powder. Whisk well until it has completely dissolved. Make sure there are no lumps.

Then add cream, sugar and chopped chocolate to the saucepan. Then heat it over a medium flame while stirring continuously.

After the sugar and chocolate have completely dissolved. Reduce the flame to low. Make sure the mixture doesn’t come to a boil. Let it simmer for 4-5 minutes while stirring continuously.

The mixture will thicken slightly. Avoid cooking it for too long. Because it will thicken significantly once it cools down. To check that, dip a ladle or spoon into the mixture and see if it coats the back of the ladle. It means it’s done. Turn the heat off.

Allow it to cool for 4-5 minutes. Then take the pan out of the refrigerator and carefully pour the chocolate panna cotta mixture over the almond layer. Place it back in the refrigerator.

To make the pistachio layer:

Once the chocolate panna cotta layer firms up. Take it out of the refrigerator and pour pistachio powder over the panna cotta layer. Firmly press it into an even and thin layer. Place it in the refrigerator to firm up.

To make the light brown panna cotta layer:

The process is exactly the same as the previous panna cotta layer. The only difference is this layer has less chocolate. So just add milk and agar-agar powder in a saucepan. Whisk well. Add cream, sugar and chopped chocolate. Then heat it over a medium flame while stirring continuously. Reduce the flame to low and let it simmer for 4-5 minutes.

Once the mixture thickens, turn the heat off. Allow it to cool for 4-5 minutes. Then take the pan out of the refrigerator and carefully pour the light brown chocolate panna cotta mixture over the pistachio layer. Place it back in the refrigerator.

To make the walnut layer:

Once the light brown chocolate panna cotta layer sets. Take it out of the refrigerator and pour walnut powder over the panna cotta layer. Firmly press it into an even and thin layer. Place it in the refrigerator to firm up.

To make the vanilla panna cotta layer:

In a saucepan, add milk and agar-agar powder. Whisk well until it has completely dissolved. Make sure there are no lumps.
Then add cream and sugar to the saucepan. Then heat it over a medium flame while stirring continuously.

After the sugar has completely dissolved. Reduce the flame to low. Make sure the mixture doesn’t come to a boil. Let it simmer for 4-5 minutes while stirring continuously.

Once the mixture thickens, turn the heat off. Pour vanilla essence and mix well.

Allow it to cool for 4-5 minutes. Then take the pan out of the refrigerator and carefully pour the vanilla panna cotta mixture over the walnut layer.

Once the top of the vanilla panna cotta layer is about to set. Add the dried cranberries. Then place it back in the refrigerator.

To make the cranberry jelly layer:

In a saucepan, add cranberry juice and agar-agar powder. Keep stirring until it has fully dissolved.

Heat it over a medium-low flame. Let it simmer for 2-3 minutes. Then turn the heat off. Allow the mixture to cool down a little. Then take the pan out and pour the jelly mixture over the vanilla panna cotta and cranberries. Refrigerate for 4-5 hours or overnight.

To unmould and cut the panna cotta bars:

First, loosen the sides of the pan. Make sure it is not sticking anywhere. Then carefully lift the panna cotta out of the pan with the help of the parchment papers. Place it over a chopping board.

Using a sharp and big knife, trim the edges of the bar. Then cut the panna cotta into small bars. Between each cut, dip the knife into water and wipe it with a cloth.

Cranberry chocolate panna cotta bars are ready to serve!