Chocolate Mud Bars are a rich and indulgent layered dessert with an Oreo cookie crust topped with fudgy brownies, chocolate mousse, hot fudge, and whipped cream. It’s a chocolate lover’s dream dessert that combines different textures and flavors to create a truly lavish treat! I also have a Peanut Butter Oreo Dessert you may want to try!
Ingredients & Substitutions
Crust: It’s all about the crushed Oreo cookies and butter for the crust. The consistency of the cookie crumbles is important, so I would recommend using a food processor to ensure that you can get the finest grain. Reserve about 1/4 cup of the cookie crumbs for the topping. You could also try the bars with a chocolate wafer crust.
Brownie Layer: When it comes to brownies in a 9×13-inch dish, this is my go-to recipe. It is the same recipe I used in my French Silk Brownies.
Pudding Mix: Look for a 3.9-ounce box of chocolate instant pudding mix to use in the chocolate mousse layer.
Milk: For the best results in the mousse layer, use whole milk. 2% or 1% would work, but it may not give you the same creamy consistency as using whole milk.
Whipped Cream: You can use store-bought whipped topping, but for the creamiest, make your own! You will use half of it for the mousse layer and the rest for the topping.
Hot Fudge: Make homemade chocolate syrup or a jar of hot fudge sauce.
Can I Make These Bars Ahead Of Time?
There are a few parts to these chocolate mud bars, so you can get parts made ahead of time before assembling them. The crust and brownie portion can be baked and stored in a sealed container on the counter for a day or two. You can also get the mousse layer mixed together and stored in the refrigerator overnight. And, the dessert bars do need to be chilled in the refrigerator before serving, so it is a good idea to get them made ahead of time because of that.
How To Store Chocolate Mud Bars
Chocolate Mud Bars should be stored in the refrigerator, and covered. They will last up to 3-4 days.
Chocolate Mud Bars
Ingredients
Crust
- 30 Oreo cookies
- ½ cup (1 stick / 113 g) unsalted butter, melted
Brownie Layer
- 1 ½ cups (187.5 g) all-purpose flour
- â…“ cup (42 g) regular unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 2 teaspoons vanilla
Chocolate Mousse Layer
- 2 cups (490 g) whole milk
- 1 package (3.9 ounces) dry instant chocolate pudding mix
- ½ cup (62.5 g) confectioners' sugar
- 16 ounces whipped topping, divided
- 1 jar (11.75 ounces) hot fudge topping
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
Crust
- Using a food processor, process Oreos cookies until they are a fine crumb. Set aside ¼ cup crumbs for the topping.
- In a large bowl, combine the remaining cookie crumbs with melted butter until fully incorporated.
- Press cookie mixture into the baking dish. Set aside.
Brownie Layer
- To a large bowl add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
- 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 brownie batter into the prepared baking dish, over the Oreo cookie crust. Bake for 25-30 minutes, or until just barely set. (Keep a close eye on it, looking for a fudgy layer). A toothpick inserted in the center will 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 of whipped topping and continue folding until fully combined. Spread over the cooled brownie layer. (Don't put the mousse on hot brownies; make sure the layer is mostly cooled.)
- Transfer the bars to the refrigerator to chill for at least 1-1 ½ hours.
- 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.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
How can you go wrong when you have a recipe that layers Oreos, brownies, chocolate mousse, and whipped cream? The answer is, you can't, especially when you top all of that with some hot fudge.
Elizabeth
I love this dessert! The mousse layer is my favorite, and I could eat that on its own! And, of course, I wouldn't turn down any dessert with Oreo cookies in it. This would be a hit at any potluck or gathering.
Bella
When a dessert has Oreos, I already like it. Along with the smooth mousse and whipped topping, you get that recognizable Oreo chocolate flavor. It also gives the whole thing a nice texture. I was expecting this bar to be extremely sweet, especially with the brownie. The sweetness is subtle, but it is still delicious!! It doesn't even need the hot fudge in my opinion.
Selena
I love these bars! They are not too sweet and are a delight to eat. I love the different textures with the crunchy crust, fudgy brownie, and creamy mousse and topping.
The recipe doesn’t include ingredients for the hot fudge. Shoukd I just use store bought?
Yes, store bought works great!
I made this once this summer and now just had a request to make for a birthday. Your site is my go to for recipes of every kind savory or sweet – thank you for your recipes
Too good to be true! Can’t wait to make this for church dinners.
Can you use box brownie mix
yes
Would you use 2 packages of brownie mix or use just one? Thanks!
Can you make this the day before serving? TIA
Hi I am getting ready to make these recipe for mud bars. If I use whipping cream and whip it up myself. Do I measure out 8 ounces of whipping cream before I whip it. Thank you
I whipped the jello too much so it was a little soft but still had a wonderful flavor. I will pay more attention next time. Thank you so much for the great recipes.