Preparation Steps

• Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
• Combine the graham cracker crumbs, melted butter, and sea salt in a medium bowl. Stir until the crumbs are evenly moistened and hold together when pressed.
• Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or a flat glass to create an even layer.
• Bake the crust for about 12 minutes, until fragrant and slightly set. Remove from the oven and let cool on a wire rack while you prepare the fillings.
• In a large bowl, beat the room-temperature cream cheese with the powdered sugar and vanilla until completely smooth and lump-free, using an electric mixer on medium speed.
• Fold about 2 cups of the whipped topping into the sweetened cream cheese gently with a rubber spatula until light and fluffy. Reserve the remaining whipped topping for the final layer.
• Spread the cream cheese mixture evenly over the cooled graham crust, smoothing the top with an offset spatula or the back of a spoon.
• Whisk the cold milk and the chocolate pudding mix in a bowl for about 2 minutes, or until the pudding begins to thicken and is free of lumps (follow manufacturer timing if different).
• Pour the chocolate pudding gently over the cream cheese layer and spread it to the edges so it forms an even middle layer.
• Top the pudding with the remaining whipped topping, smoothing the surface. Sprinkle mini chocolate chips or shaved chocolate on top if using.
• Refrigerate the assembled pan for at least 4 hours (preferably overnight) until the pudding and cream layer are fully set. Use the parchment overhang to lift the slab from the pan and cut into 12 bars.