Decadent Chocolate Mud Bars are a rich, indulgent layered dessert with an Oreo cookie crust, topped with fudgy brownies, chocolate mousse, hot fudge, and whipped cream. It’s the ultimate treat for chocolate enthusiasts, combining various textures and flavors to create a luxurious dessert experience!
Ingredients & Substitutions
- Crust: The crust is made from crushed Oreo cookies and butter. For the best texture, use a food processor to finely grind the cookies. Reserve about 1/4 cup (30 grams) of the crumbs for the topping. You could also substitute with a chocolate wafer crust.
- Brownie Layer: This recipe is perfect for a 9×13-inch (23×33 cm) dish and uses my favorite brownie recipe, the same one used in my French Silk Brownies.
- Pudding Mix: Use a 3.9-ounce (110 grams) box of chocolate instant pudding mix for the mousse layer.
- Milk: Whole milk provides the creamiest consistency for the mousse. You can use 2% or 1%, but the texture might not be as rich.
- Whipped Cream: Store-bought whipped topping is convenient, but for the creamiest texture, make your own. Use half for the mousse layer and the rest for the topping.
- Hot Fudge: You can make your own chocolate syrup or use a jar of hot fudge sauce.
Can I Make These Bars Ahead of Time?
Yes, you can prepare parts of these bars ahead of time. The crust and brownie layer can be baked and stored in a sealed container at room temperature for a day or two. The mousse layer can be mixed and stored in the refrigerator overnight. Since the bars need to be chilled before serving, it’s a good idea to prepare them in advance.
How to Store Decadent Chocolate Mud Bars
Store the Chocolate Mud Bars in the refrigerator, covered. They will stay fresh for up to 3-4 days.
Ingredients
Crust
- 30 Oreo cookies
- 1/2 cup (1 stick / 115 grams) unsalted butter, melted
Brownie Layer
- 1 1/2 cups (190 grams) all-purpose flour
- 1/3 cup (45 grams) regular unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 grams) granulated sugar
- 3/4 cup (1 1/2 sticks / 170 grams) unsalted butter, room temperature
- 2 teaspoons vanilla extract
Chocolate Mousse Layer
- 2 cups (490 grams) whole milk
- 1 package (3.9 ounces / 110 grams) dry instant chocolate pudding mix
- 1/2 cup (60 grams) confectioners’ sugar
- 16 ounces (450 grams) whipped topping, divided
- 1 jar (11.75 ounces / 330 grams) hot fudge topping
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with non-stick spray.
Crust:
- Using a food processor, process the Oreo cookies into fine crumbs. Set aside 1/4 cup (30 grams) of crumbs for topping.
- In a large bowl, combine the remaining cookie crumbs with melted butter until fully incorporated.
- Press the cookie mixture into the baking dish. Set aside.
Brownie Layer:
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
- With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
- Carefully pour the brownie batter over the Oreo cookie crust in the prepared baking dish. Bake for 25-30 minutes, or until just barely set. A toothpick inserted in the center should have a small amount of wet batter. Set aside to cool to room temperature.
Chocolate Mousse Layer:
- In another large bowl, beat the milk, pudding mix, and confectioners’ sugar until soft-set (about 2 minutes).
- Fold in 8 ounces (230 grams) of whipped topping and continue folding until fully combined. Spread over the cooled brownie layer. (Ensure the brownies are mostly cooled before adding the mousse.)
- Transfer the bars to the refrigerator to chill for at least 1-1 1/2 hours.
Final Touches:
Once chilled, drizzle hot fudge over the mousse. Top with the remaining whipped cream and reserved cookie crumbs. Enjoy immediately or store in the refrigerator until ready to serve.
