Fluffy yet rich, fresh blackberry mousse meets a crisp peanut butter crust in these brightly colored PB&J Mousse Bars. Topped with swirls of fresh blackberry purée, this charming summertime treat is a showstopper that’ll have everyone coming back for seconds.
PB&J Mousse Bars
Makes 8 to 10 servings
Ingredients
- Crust:
- 3 tablespoons (36 grams) granulated sugar
- 2 tablespoons (28 grams) unsalted butter, softened
- 2 tablespoons (32 grams) creamy peanut butter*
- ¼ teaspoon kosher salt
- 2 large egg yolks (37 grams), room temperature
- ¼ teaspoon (1 gram) vanilla extract
- ⅓ cup (42 grams) all-purpose flour
- Filling:
- ¼ cup (50 grams) granulated sugar
- 1½ teaspoons (4.5 grams) cornstarch
- 9 ounces (255 grams) fresh blackberries, halved (about 1¾ cups)
- ¼ cup (60 grams) water
- 1½ teaspoons (4 grams) unflavored gelatin
- ½ cup (120 grams) cold heavy whipping cream
- 8 ounces (226 grams) cream cheese, room temperature
- ¾ cup (90 grams) confectioners’ sugar sifted
- ¼ teaspoon kosher salt
- ¼ teaspoon (1 gram) vanilla extract
Instructions
- Spray a 9×5-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- For crust: In a medium bowl, stir together granulated sugar, butter, peanut butter, and salt until fluffy. Whisk in egg yolks and vanilla until well combined. Add flour; stir just until combined. Press into bottom of prepared pan. Cover and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Top crust with parchment paper. Add pie weights.
- Bake until edges are just set, about 12 minutes. Carefully remove parchment and weights; bake until edges are golden and top of crust is dry and set, 3 to 4 minutes more. Let cool completely in pan on a wire rack.
- For filling: In a small saucepan, stir together granulated sugar and cornstarch. Stir in blackberries. Bring to a boil over medium heat; cook, stirring frequently and mashing berries, until mixture no longer tastes starchy, 2 to 3 minutes. Using a fine-mesh sieve, strain mixture into a medium bowl, pressing through as many solids as possible ; discard solids left in sieve. Let cool for 30 minutes.
- In another small saucepan, place ¼ cup (60 grams) water. Sprinkle gelatin on top; let stand for 10 minutes. Heat over medium-low heat, stirring constantly, until gelatin dissolves. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until medium-stiff peaks form. (See PRO TIP.) Transfer to another medium bowl.
- Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add confectioners’ sugar and salt; beat at medium-low speed until smooth and combined, about 1 minute, stopping to scrape sides of bowl. Reserve 3 tablespoons (58 grams) blackberry purée; add vanilla and remaining blackberry purée to cream cheese mixture, and beat until combined. With mixer on medium-low speed, gradually add warm gelatin mixture, beating until combined. (If gelatin mixture has resolidified, gently warm over low heat, stirring frequently, until liquid again before adding.) Fold whipped cream into cream cheese mixture in three additions. Pour mixture over cooled crust; gently wiggle pan to spread filling and smooth into an even layer. Working quickly, drop small dollops of reserved blackberry purée on top of cream cheese mixture; using a wooden pick, swirl as desired. Refrigerate for at least 4 hours or up to overnight.
- Using a sharp knife, loosen any edges that are touching pan. Using excess parchment as handles, remove from pan. Using a warm dry knife, cut into bars, wiping knife clean between cuts.
Notes
PRO TIP - Keep an eye on your whipped cream. Overwhipped cream will be more difficult to fold into the cream cheese mixture.
