Heavenly Chocolate Mousse Bars

Heavenly Chocolate Mousse Bars

Betty Crocker(R) 0

"Love chocolate mousse? Create an easy cookie bar with a chocolate lover's creamy mousse filling."

Ingredients 1 h 10 m {{adjustedServings}} servings 208 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix cookie dough as directed on package. Spread in bottom of ungreased 13x9-inch pan.
  2. Bake at 350 degrees F for 12 to 15 minutes or until light golden brown; cool.
  3. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In a bowl, beat cream cheese until smooth. Add melted chocolate to cream cheese; blend. Beat 1 cup whipping cream until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
  4. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Store tightly covered in refrigerator.
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Reviews 7

  1. 11 Ratings


Fun simple recipe with reliable results. I made with homemade sugar cookie dough and with half the chocolate topping. I did it more as a chocolate drizzle than a full coating. Very good!


What a big pay-off for such little effort! This was beautiful, delicious and decadently chocolate (almost too chocolaty for me but not for Hubs or any other serious chocolate lovers). I made a half recipe, using the "Snack Size" Betty Crocker Cookie Mix, which is roughly half the regular size. I wanted it a little more glamorous so I used a 9-inch springform pan. So easy. I used Ghiradelli Semi-Sweet chocolate bars rather than the chocolate chips. LOVE that this recipe calls for real whipped cream rather than "frozen whipped topping." I cut it in small wedges and garnished it with whipped cream, mint and fresh raspberries.


These are delicious and memorable - perfect for a gathering. They do take a lot longer than the suggested time because the three layers have to cool individually. I let the first two layers chill overnight before adding the topping. Also, as a novice cook, I find it easier to double the topping to make sure it spreads across the whole pan. Will make many more times!