Butterscotch Mud Bars
These Butterscotch Mud Bars have an Oreo cookie crust with a fudgy homemade brownie layer, topped with a silky smooth butterscotch mousse topping. I could eat each one of these layers as a dessert on its own, but putting them together creates a triple threat (in the best way!) of a dessert!
Servings: 12 large bars
Calories: 731kcal
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
- ⅓ cup (42 g) 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 extract
Butterscotch Mousse Layer
- 2 cups (490 g) whole milk
- 1 package (3.4 ounces) instant butterscotch pudding mix
- ½ cup (62.5 g) confectioners’ sugar
- 16 ounces whipped topping, divided
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Using a food processor, pulse the Oreo cookies into fine crumbs.
- In a large bowl, combine the cookie crumbs and melted butter. Mix until fully combined. Press the mixture evenly into the bottom of the prepared baking dish. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl or the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, butter, and vanilla extract on medium-high speed until light and fluffy, about 2–3 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Carefully spread the brownie batter over the Oreo crust. Bake for 25–30 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Remove from the oven and let cool completely.
- While the brownie layer cools, prepare the mousse. In a large bowl, whisk together the milk, pudding mix, and confectioners’ sugar for about 2 minutes, until the pudding starts to thicken.
- Gently fold in half (8 ounces) of the whipped topping until smooth and fully combined, saving the remaining whipped topping for the topping.
- Spread the mousse evenly over the cooled brownie layer.
- Chill the assembled dessert in the refrigerator for at least 1 to 1 ½ hours before serving.
- Once chilled, spread the remaining whipped topping evenly over the mousse. Enjoy immediately, or cover and store in the refrigerator until ready to serve.
Nutrition
Serving: 1bar | Calories: 731kcal