I have received a product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more visit www.facebook.com/oreo
The American institution that is Oreo have released two brand new flavours into the UK market. As part of their ‘Wonderfilled’ campaign they are introducing our Isles to the wonder that is Oreo Peanut Butter and Golden Oreo.
I have to be completely honest, I’ve never really understood the Oreo fuss and the raft of recipes like Oreo Milkshakes, No bake Chocolate Lasagne (sadly, I havn’t made that up), Salted Caramel Oreo Tarts and chocolate chip cookies with an Oreo baked inside, just confused me further.
When Oreo reached out to food bloggers and offered to send out free packets of their biscuits, in return for some new recipes, I thought why not! Deep-fried Oreos here I come…
Although, the Oreos were intended to be baked with, I thought in the interest of fairness, I should try them in their original state. I would like to point out, I didn’t twist the oreos to separate them, nor did I share them with a blonde haired child while we dunked them in a glass of milk!
The peanut butter Oreos were quite nice, they were the same chocolate-like shell you get on a normal Oreo with a sort of peanut butter buttercream inside. The golden Oreo, I really didn’t enjoy. It left a chalky texture on my teeth and it’s pretty rare I don’t go back for a second biscuit, but this really was a case of once bitten twice shy.
So by process of elimination, I decided to bake with the peanut butter Oreos, which I hope explains my break from the norm in this blog post and my creation of these Peanut Butter Oreo Mousse Bars. It was inspired by a recipe I created a while ago.
These Peanut Butter Oreo Mousse Bars are actually really good. They’re very simple to make as well, which is an added bonus. A layer of crushed Oreo biscuits is mixed with melted butter and pressed into the base. It’s then topped with peanut butter mousse and a layer of milk chocolate ganache. I decorated them with home made salted peanut brittle to further boost the peanut flavours.
If you want to create these Peanut Butter Oreo Mousse Bars yourself, here’s the recipe below:
- ***Oreo Base***
- 175g Oreos
- 75g Unsalted Butter, melted
- ***Peanut Butter Mousse***
- 75g Egg Yolks
- 30g Water
- 25g Caster Sugar
- 10g Liquid Glucose (or Glucose Syrup)
- 135g Peanut Butter
- 270g Whipping Cream
- ***Milk Chocolate Ganache***
- 130ml Whipping Cream
- 200g Milk Chocolate (35% Cocoa), chopped, broken into pieces
- 20g Liquid Glucose
- ***Peanut Brittle***
- 75g Roasted, Salted Peanuts, chopped
- 75g Caster Sugar
- Using a square 20cm cake ring on an upside down baking tray, or a loose bottom cake tin lined on the botttom with a square of greaseproof paper.
- Take the oreos and blitz them in a food processor, or place them in a ziplock bag and bash them with a rolling pin. Mix the crushed biscuits with the melted butter and press it gently into the base of the ring or pan making sure it's flat and even and put it in the fridge.
- To make the peanut butter mousse add the water, sugar and liquid glucose to a pan and bring to the boil. Leave to one side to cool a little. Place the egg yolks and the cooled syrup in a stand mixer bowl. Place the bowl over a pan of barely simmering water and whisk constantly until the mixture reaches 55C.
- Transfer the bowl back to the stand mixer and whisk until the mixture cools and reaches ribbon stage (this is where the mixture when drizzled from a spoon keeps its form and ribbons on the surface of the mixture).
- Heat the peanut butter in a saucepan or the microwave in slow bursts so that it becomes runny, but not to hot. About the texture of warm melted chocolate. Gently stir the peanut butter into the whipped eggs until fully combined.
- In a separate bowl whisk the cream until it forms medium peaks, fold the cream into the whipped eggs gently, until fully mixed. Spoon the mousse into the mould or tin and level off with a palette knife before placing in the freezer. Freeze the mousse for at least 4 hours, but if possible, overnight is best.
- To make the peanut brittle, line a tray with greaseproof paper and place it on a trivet (as the caramel will be hot) melt the sugar in a heavy bottom pan. When it turns a caramel colour add in the peanuts and stir on the heat for a few seconds until pouring the brittle on to the lined sheet. When the brittle has cooled, snap it into small pieces and store it in an airtight container until you're ready to decorate your mousse bars.
- To make the milk chocolate ganache layer, bring the liquid glucose and cream to a boil in a pan and then pour it over the chopped chocolate and stir until combined and all the chocolate is melted. Remove the frozen mousse from the freezer and pour the ganache other the top of the layer. Using a stepped palette knife, spread the ganache so that it is in an even layer and place in the fridge until it has set, about 20 mins.
- Remove the mousse from the tin, or gently warm the cake ring with your hands and then slide it off. Using a long knife, dip it into warm water and then dry the knife off before cutting the mousse, use one cut and then push the slice away so that you get neat sides.
- Keep dipping the knife in the warm water and wiping it off before each cut, cut the mousse into 16 squares and decorate with pieces of the peanut brittle.
Are you an Oreos fan? Have you tried the new flavours yet? If so, what do you think?
Thanks for reading.