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Dive into chocolate paradise with these scrumptious mud bars. They stack up amazing flavors and feels—from crunchy Oreo base to gooey brownies, smooth chocolate mousse, and fluffy whipped cream, making a true treat for anyone who can't get enough chocolate.
After trying many versions, I've found that letting each layer cool completely gives you the best mix of textures.
Key Components
- For Crust:
- Oreo Cookies: Crushed into tiny bits (30)
- Unsalted Butter: Fully melted
- Reserved Crumbs: To sprinkle on top
- For Brownie Layer:
- All-Purpose Flour: Properly weighed
- Unsweetened Cocoa: Standard type, avoid Dutch
- Large Eggs: Not cold from fridge
- Unsalted Butter: Softened completely
- Pure Vanilla Extract: Good brand matters
- For Mousse and Topping:
- Instant Chocolate Pudding: 3.9 oz package
- Whole Milk: For extra creaminess
- Whipped Topping: Split in two parts
- Hot Fudge Sauce: Not heated up
Step-by-Step Guide
- 1. Crust Preparation:
- Heat oven to 350°F. Coat a 9x13 dish with cooking spray. Blitz Oreos until they're fine powder. Set aside ¼ cup for later. Combine the rest with melted butter, then push firmly into your dish.
- 2. Brownie Layer:
- Mix flour, cocoa, baking powder, and salt together. In another bowl, mix eggs, sugar, butter, and vanilla until fluffy. Gently combine wet and dry ingredients just enough to mix. Spread on your crust. Bake 25-30 minutes until just barely done—you want a tiny bit of batter on your toothpick.
- 3. Mousse Creation:
- Mix milk, pudding mix, and powdered sugar for about 2 minutes until slightly thick. Gently mix in half the whipped topping until it looks smooth. Spread this over your totally cooled brownies.
- 4. Final Assembly:
- Cool in fridge 1-1½ hours until mousse firms up. Drizzle room temp hot fudge across the top. Add remaining whipped topping and sprinkle with saved Oreo bits.
- 5. Setting Time:
- Stick it in the fridge at least 2 hours or leave overnight for best results. This helps everything come together just right.
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Keeping and Serving Tips
Keep it covered in your fridge up to 4 days. For super clean slices, warm your knife in hot water and wipe it between cuts. You can freeze these bars up to 3 months—just thaw in the fridge overnight.
Great Combos
- Ice cold milk
- Steaming coffee
- Plain vanilla ice cream
- Bright red raspberries
- Mint chocolate chip ice cream
- Warm hot chocolate
Tasty Twists
Make it your own with:
- Other cookie bases
- Nutty peanut butter mousse
- Streams of white chocolate
- Cool mint chocolate bits
- Sweet caramel drizzle
- Smashed candy pieces
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Closing Thoughts
The magic happens when you're patient with cooling times and temperature. Make sure each section is just right before adding the next one, and you'll get that amazing chocolate experience.
Frequently Asked Questions
- → Can I make these ahead?
- Absolutely, you can prep them up to 2 days early and keep them in the fridge.
- → Why do brownies need to cool first?
- If the brownies are still hot, they'll turn your mousse into liquid and it won't set right.
- → Can I freeze these bars?
- Definitely, they'll stay good frozen for up to 3 months. Just thaw them in your fridge overnight.
- → Can I use homemade whipped cream?
- For sure, just swap in the same amount of freshly whipped cream on top.
- → How do I get clean cuts?
- Grab a sharp knife, dip it in hot water and wipe it clean between slices.