The most amazing no-bake peanut butter mousse recipe!
A chocolate and peanut butter lovers dream! With an OREO cookie crust, hot fudge, a thick layer of peanut butter mousse and topped with chocolate and peanut butter chips, these bars are cool, creamy and completely delicious!
When I was a kid, my dad managed our local grocery store in the town where I grew up. On Wednesday afternoons, I would go to the store where my dad a stack of their weekly sale flyers waiting for me. My job was to deliver the flyers to the small retirement apartments just a few blocks away.
Distributing the flyers to each apartment usually took me about an hour. I was to then return to the grocery store where I would collect my payment from dad. Dad didn’t pay me in cash. Instead, we would walk up to the small candy section at the front of the store where I could choose any regular sized candy bar. My choice was always a chocolate bar, which I would immediately take home, unwrap and dip into the peanut butter jar. From this very moment, my obsession with chocolate and peanut butter begins!
If you’re a regular reader of my blog, or follow my Facebook page, you’ll discover that I truly LOVE to share any recipe that involves chocolate and peanut butter. Last month I posted my Peanut Butter Lovers Brownie Bars, and it appears, you guys love peanut butter and chocolate just as much as I do….I think we’re gonna be really great friends!! 😉
How these Bars Come Together:
These Chocolate Peanut Butter Mousse Bars are an amazing way to love that coveted chocolate and peanut butter combo. You’ll start with a OREO cookie crust, which is then topped with a nice layer of hot fudge. From here, you’ll layer on a creamy, delicious layer of peanut butter mousse, and then top with chocolate and peanut butter chips. The creamy and crunchy textures here are incredible. I really love the addition of the chocolate and peanut butter chips on top, as it brings all the flavors together perfectly.
Other than the crust going into the oven for a few minutes to set, this dessert is no-bake, which is especially nice during the spring and summer. The cool mousse filling is fluffy and creamy, and a great treat to enjoy after a warm day.
These bars would be fantastic for so many occasions. I’m thinking these would be perfect for our annual Memorial Day cookout. They would be great to bring to any pot-luck dinner or picnic. Its also simple enough for a casual dessert to enjoy right at home. My son and I enjoyed a slice together after baseball practice last night, which was a fantastic way to end the day.
If you love a fantastic no bake dessert, be sure to check out some of my other recipes, like these:
If you love no bake cheesecake bars like these Peanut Butter Mousse Bars, be sure to check out some of my other delicious recipes:
No Bake Pumpkin Cheesecake Bars
Chocolate Covered Cherry No Bake Cheesecake Bars
OREO Lovers No Bake Cheesecake Bars
No Bake Triple Chocolate Cheesecake Bars
Here’s how these cool, creamy and delicious Chocolate Peanut Butter Mousse Bars come together:
Calories
Fat
Carbs
Protein
Erin Indahl-Fink
Yields 16 bars
A chocolate and peanut butter lovers dream! With an OREO cookie crust, hot fudge, a thick layer of peanut butter mousse and topped with chocolate and peanut butter chips, these bars are cool, creamy and completely delicious!
20 minPrep Time
8 minCook Time
28 minTotal Time
Save RecipeIngredients
- 25 chocolate sandwich cookies (like OREOs)
- 5 Tbsp. butter, melted
- 1/2 cup hot fudge ice cream topping
- 1 (8 oz.) pkg., cream cheese at room temperature
- 1/2 c. powdered sugar
- 2/3 c. creamy peanut butter
- 1/2 c. milk
- 1 (8 oz.) container, frozen whipped topping (like Cool Whip), thawed
- 1/2 c. mini chocolate chips
- 1/2 c. peanut butter chips
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x9" pan with non-stick baking spray. Set aside.
- In a food processor, crush the chocolate cookies. Add the melted butter, and pulse a few more times in the processor to combine. Pour the crumb mixture into the 9x9 pan, and press firmly and evenly into the bottom of the pan. Bake the crust for 6-8 minutes, just to get the crust to set. Remove from oven and let cool.
- To the cool crust, pour the hot fudge sauce and spread evenly.
- Using a hand or stand mixer, begin mixing the mousse. To a mixing bowl, add the cream cheese and powdered sugar. Mix until creamy. Add the peanut butter and mix until completely combined. Mixture will be thick. Slowly add in the milk, and mix until smooth, making sure to scrape down the sides of the bowl. Lastly, add in the thawed whipped topping, a few scoops at a time until combined. Mixture will be light and creamy. Pour onto the top of the hot fudge covered crust. Top with the chocolate and peanut butter chips. Cover with plastic wrap and refrigerate for at least two hours. Slice into 16 square bars.
- Keep any leftovers refrigerated for up to one week.
Notes
You can also line the pan with aluminum foil, draping enough foil over the edges of the pan. This makes it easy to lift the entire dessert right out of the pan before cutting. Make sure that when you slice the bars, the foil stays on your cutting surface, and doesn't transfer along with the bar.
If you love chocolate and peanut butter just as much as I do, then you’ve gotta try these bars! They’re cool, creamy with the perfect amount of chocolate and peanut butter in each bite. Enjoy!~Erin
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