Chocolate Peanut Butter Mousse Bars

• Vegetarian

• Condiments

  • 2/3 cup Peanut butter, creamy
  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 1/2 cup Chocolate chips, mini
  • 1/2 cup Fudge ice cream topping, hot
  • 1/2 cup Powdered sugar

• Snacks

  • 25 Chocolate sandwich cookies

• Dairy

  • 5 tbsp Butter
  • 1 (8 oz. pkg. Cream cheese
  • 1/2 cup Milk

• Tools & Equipment

  • 1 (8 oz. container

Found on delightfulemade.com

Description

Ingredients

• 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

Directions

• 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.