OMG! Chocolate Chip Cookie Peanut Butter Fudge Parfaits
Yes, yes, yes, we've all be on a diet this week... but every now and then you need to indulge and make something as awesome as these parfaits!
This has to be one of the most exiting recipes we have ever come across, and it's all thanks to the geniuses at Half Baked Harvest.
A peanut butter mousse, chocolate fudge sauce and oatmeal cookies this is one way to enjoy your weekend, so lets get cracking!
- Chocolate Fudge (if you are feeling lazy we won't judge you if you get store bought fudge sauce)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces good bittersweet or dark chocolate, chopped
- 2 tablespoon unsalted butter, cup into small cubes
- 2 teaspoon vanilla extract
Peanut Butter Mousse:
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 ounces cream cheese, softened to room temperature
- 1 cup cold heavy cream, divided
- 2 tablespoon powdered sugar
12 Oatmeal cookies - You can either make these or buy them
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canola oil or melted coconut oil (use a little more if dough seems is too dry)
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chocolate chunks + more if desried
Instructions for oatmeal cookies:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.
Bake for 10 -12 minutes or until set and golden.
Instructions for Parfaits:
Once the oatmeal cookies have been made then make the fudge.
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or just use the microwave.
To make the mousse. Add the peanut butter, vanilla extract, salt, cream cheese and 1/2 cup of the heavy cream to the bowl of a stand mixer (or a large bowl and a hand mixer). Beat until smooth and creamy. Add the remaining 1/2 cup of heavy cream and whip until the mixture is light and fluffy. Add the powdered sugar and whip until smooth, light and fluffy.
To assemble grab 4-8 jars or glasses. Crumble a few cookies. Only crumble 1 or 2 at a time in case you end up not using them all. Add the cookie crumbs to the bottom of all the serving glasses. Top the cookies with the peanut butter mousse and drizzle on the fudge sauce. If the fudge sauce has become solid, just place it back on the stove for a few seconds to lightly melt the sauce back into a pourable state. Repeat the layer until all the mousse has been used, but make sure to top everything off with a final layer of oatmeal cookie chunks. I had a total of 3 cookie layers and 2 peanut butter + fudge layers, but my glasses where pretty big. Drizzle any remaining fudge sauce over the top of the final cookie layer. Either serve right away or cover the parfaits and place them in the fridge until ready to serve.
Yum! Now get yourself a drink!
Source: Half Baked Harvest