Chocolate Crust

1. Line a standard size loaf pan with parchment paper allowing for some overhang. This will make it easier to remove chocolate bars from the pan later.
2. In a small mixing bowl, add the chocolate cookie crumbs, pour in melted butter and mix until all of the chocolate crumbs are moisten with the melted butter. 
3. Spoon chocolate crust mixture into prepared pan and spread out into an even layer.
4. Refrigerate chocolate crust as the chocolate filling is being prepared. 

Chocolate Ganache Layer 

1. Place finely chopped chocolate in a medium mixing bowl.
2. Pour hot heavy cream over chocolate and let mixture sit untouched for at least 30-60 seconds. 
3. Whisk chocolate-cream mixture until smooth.
4. Next, whisk in the vanilla extract into the chocolate ganache.
5. Retrieve chocolate crust from the refrigerator and pour the chocolate ganache filling over the crust.
6. Refrigerate chocolate bars for 6-8 hours or overnight. I highly recommend refrigerating overnight. 

Swiss Meringue Topping 

1. Recipe adapted from Better Your Bake – How to Make Meringue Guide. I halved the recipe for a smaller yield.

Assembly

1. Retrieve set chocolate bars from refrigerator and use parchment overhang to remove from the pan.
2. Cut chocolate bars into 8 equal pieces. 
3. Using preferred pastry tip, pipe a small dollop of the swiss meringue across the top surface of each chocolate bar. I used this 1A wilton pastry tip.
4. Using a hand-held kitchen torch, carefully toast meringue topping until rich golden brown in appearance. Alternatively, meringue topping can be toasted under a broiler for about 30-40 seconds. If using the broiler, watch meringue attentively to prevent it from burning and the chocolate bars from melting.