So tasty! This dessert has been a favorite for ten years, and everyone keeps asking me to whip it up.

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the flour, melted butter, granulated sugar, and salt. Mix until a dough forms.
Press the dough evenly into the bottom of a greased 9×9-inch baking pan.
Bake the crust for 15-18 minutes, or until lightly golden. Let it cool completely.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the melted chocolate and vanilla extract to the butter mixture and beat until well combined.
Add the eggs one at a time, beating for 3 minutes after each addition, until the mixture is smooth and creamy.
Spread the chocolate filling over the cooled crust.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Spread the whipped cream over the chocolate layer.
Refrigerate the bars for at least 4 hours, or until set. Cut into squares and serve.

For a nutty twist, add a layer of chopped pecans or walnuts on top of the crust before adding the chocolate filling.
If you’re a fan of mint, try adding a teaspoon of peppermint extract to the chocolate mixture for a refreshing flavor.
For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
You can also experiment with different chocolate types, such as dark chocolate or milk chocolate, to suit your taste preferences.