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Dive into these luscious chocolate mud bars with four incredible layers. From the crunchy Oreo base to fudgy brownie, smooth chocolate mousse, and fluffy whipped topping – you'll get the ultimate treat for any chocolate fan.
I've found through lots of testing that letting each layer cool completely makes all the textures work together perfectly.
Key Ingredients
- For Crust:
- Oreo Cookies: Crushed into fine pieces (30)
- Unsalted Butter: Melted completely
- Reserved Crumbs: Kept aside for garnish
- For Brownie Layer:
- All-Purpose Flour: Properly measured
- Unsweetened Cocoa: Standard type, not Dutch processed
- Large Eggs: At room temperature
- Unsalted Butter: Softened
- Pure Vanilla Extract: Good quality
- For Mousse and Topping:
- Instant Chocolate Pudding: One 3.9 oz package
- Whole Milk: For creamier texture
- Whipped Topping: Used in two parts
- Hot Fudge Sauce: At room temperature
Step-by-Step Guide
- 1. Crust Preparation:
- Set oven to 350°F. Coat a 9x13 dish with cooking spray. Grind Oreos until they're fine crumbs. Set aside ¼ cup for the top. Mix the rest with melted butter and press firmly into your pan.
- 2. Brownie Layer:
- Mix flour, cocoa, baking powder, and salt in a bowl. In another bowl, beat eggs, sugar, butter, and vanilla until fluffy. Gently combine with dry mix until just blended. Spread over your crust. Bake 25-30 minutes until almost set – a toothpick should come out with a bit of batter.
- 3. Mousse Creation:
- Mix milk, pudding powder, and powdered sugar for about 2 minutes until it starts to thicken. Fold in half the whipped topping until it's smooth. Spread this over your completely cooled brownies.
- 4. Final Assembly:
- Chill for 1-1½ hours until mousse firms up. Pour room temperature fudge sauce on top. Add remaining whipped topping and sprinkle with saved Oreo crumbs.
- 5. Setting Time:
- Keep in the fridge at least 2 hours or overnight for best results. This helps all the flavors blend together wonderfully.
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Storage and Serving Tips
Keep these bars covered in the fridge up to 4 days. For neat slices, run your knife under hot water and wipe it clean between cuts. You can freeze them up to 3 months – just thaw in the fridge overnight.
Great Companions
- Glass of cold milk
- Fresh brewed coffee
- Scoop of vanilla ice cream
- Handful of raspberries
- Mint chocolate chip ice cream
- Mug of hot chocolate
Tasty Twists
Make them your own with:
- Alternative cookie bases
- Peanut butter mousse layer
- White chocolate topping
- Crushed mint chocolates
- Drizzle of caramel
- Sprinkle of candy bar pieces
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Closing Thoughts
The real secret to these bars is taking your time between layers. Don't rush the cooling process. When each component is just right, you'll create that amazing chocolate experience everyone loves.
Frequently Asked Questions
- → Can I prepare these in advance?
- Sure! You can make them up to two days early and keep them chilled.
- → Why should brownies cool first?
- Warm brownies might make your mousse melt and ruin the setup.
- → Is freezing possible?
- You can freeze them for three months. Just leave them in the fridge overnight to thaw.
- → What about homemade whipped cream?
- Totally fine! Swap with the same amount of your freshly made cream.
- → How can I get neat slices?
- A sharp knife warmed in hot water and wiped after each cut works best.