Desserts

Cookies and Cream Mousse Bars

45

3 layers of chocolate make up these bars. Cake bottom, mouse filling and ganache top.

12
Crust
1 pkg chocolate cake mix
1 egg
1 stick butter, melted

Mousse
8 oz cream cheese, softened
1 cup powdered sugar
1 cup cookies and cream cookie butter (or peanut butter)
1 tsp vanilla
1 cup heavy cream

Ganache
1 cup heavy cream
2 cup semi-sweet chocolate chips
Preheat oven to 350. Line a 9x13\\\" baking pan with tin foil and spray with cooking spray. Mix together your cake mix, butter and egg. Press onto bottom of prepared pan. Bake for about 15 minutes or until center comes clean with toothpick. Set aside to cool. Mousse In medium bowl mix together your cream cheese and powdered sugar. Beat in cookie butter and vanilla. In separate bowl beat your heavy cream until stiff peaks form. Fold into cookie butter mix. Layer on top of your crust, place in freezer to set up for a bit while you make your ganache. Ganache In medium sauce pan heat your heavy cream until it just starts to boil. Once bubbling remove from heat and pour in your chocolate chips, let sit for a few minutes. Stir chocolate into cream until melted. Set aside to cool. Remove bars from freezer and pour your ganache over top and spread around to coat. Cover and refrigerate until ganache is set. Cut and serve.
Nutritions

Calories
740

Sodium
435mg
18% DV

Fat
48g
74% DV

Protein
6g
13% DV

Carbs
72g
24% DV

Fiber
3g
14% DV

Marinated Taro Root

1394

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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