Chocolate Peanut Butter Mousse Bars

Chocolate Peanut Butter Mousse Bars

I like to send in treats with Jamison to work now and then, and sadly lately I’ve been very lax about that! I decided I wanted to make something stellar to send since it had been a while. The month of December was just a madhouse and I didn’t get around to it! I actually baked exactly one thing during the month December and that was cookies for Santa! Sheesh! I don’t know how long it’s been since I haven’t baked almost anything in a month!

There I go digressing again…Where was I? Oh yes….

At some point during the month of December I was at the grocery store and I saw a dessert similar to this in a magazine. Of course it called for a boxed brownie mix, which is fine, but I rather like putting together my own mix. I think it tastes better and then I know for sure what is in the final outcome. So I filed the idea into my head and kept thinking I’d get around to making them sometime during the month, but never did. I did however get around to making them on New Year’s Day to send to work with Jamison the next day.

I really liked how these turned out…They were delicious and it’s a good thing I sent them to work with Jamison because I would have ended up eating more than the one I sampled before I sent them to work with him. I mean chocolate and peanut butter? What’s not to like?

Chocolate Peanut Butter Mousse Bars: Crust Baked

What You’ll Need for the “Crust”:
1 sleeve of graham crackers, crushed
1/4 cup of organic cane sugar
1/2 a stick of butter, melted

Preheat oven to 350 F.

Crush graham crackers in your food processor or with the bottom of a glass in a bowl. Add sugar and butter and stir to mix. Press into a 13 X 9 inch pan that has been sprayed with non-stick spray. Bake for 7-10 minutes until crust is slightly golden. Remove from oven and set aside. Leave oven on and proceed to mix brownies. (See below).

Chocolate Peanut Butter Mousse Bars: Brownie Layer Baked

What You’ll Need for the Brownie Layer:
2 sticks of butter, melted
2 1/2 cups of organic cane sugar
4 eggs
1 1/2 cups of cocoa
1 teaspoon of baking powder
1 tablespoon of vanilla
1 1/2 cups of unbleached all purpose flour

Mix melted butter with sugar and eggs until sugar is completely wet. Stir cocoa into the butter/sugar mixture and mix until completely incorporated. Stir in baking powder and vanilla until mixed. Add flour and mix until batter is fudgy and flour is completely mixed.

Chocolate Peanut Butter Mousse Bars: Brownie Layer Ready to Bake

Spread the mixture out on top of the baked graham cracker crust (see above) using wet hands to help push the batter out. Bake for 25-30 minutes until brownies are done, but still fudgy. Remove from oven and let cool completely and the proceed to the peanut butter mousse (see below).

Chocolate Peanut Butter Mousse Bars: Ready to Top

What You’ll Need for the Peanut Butter Mousse:
1 cup of heavy cream, whipped
8 ounces of cream cheese, softened
1 cup of peanut butter (Note: You can use creamy or crunchy, I used creamy.)
1 cup of powdered sugar

In the bowl of your mixer whip heavy cream until whipped cream forms. Remove from mixer bowl and place in a large glass bowl.

Return mixer bowl to your mixer and beat cream cheese until completely smooth. Add powdered sugar and beat until completely incorporated. Slowly and gently fold the whipped cream into the peanut butter/sugar mixture until completely incorporated.

Spread peanut butter mousse mixture out on top of the cooled brownie layer. Chill for at least 45 minutes in the fridge and then proceed to the toppings. (See below).

Chocolate Peanut Butter Mousse Bars: Ready to Slice

What You’ll Need for the Topping:
1 cup of chocolate chips (Note: You can use semi-sweet, dark, milk, whatever you prefer…I used semi-sweet since Jamison couldn’t eat this. He’s all about the milk chocolate as I’ve mentioned before.)
1/2 cup of heavy cream
1 cup of honey roasted peanuts
12 mini chocolate peanut butter cups, chopped

Over low heat melt the chocolate chips in the heavy cream until completely smooth. Pour/drizzle over the chilled peanut butter mousse layer. Sprinkle with honey roasted peanuts and chopped peanut butter cups.

Chill for at least another 45 minutes and then slice into small pieces. Store in the fridge in an airtight container.

Notes: Obviously this is not low-fat in any shape of form. It’s good though, but it’s very rich! A little definitely goes a long way.

Leave a Reply

Your email address will not be published. Required fields are marked *