Peanut Butter Chocolate Mousse Cake

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This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for!

Peanut Butter Chocolate Mousse Cake on a blue cake stand with a slice removed

Peanut Butter Chocolate Mousse Cake slice on a plate

This cake was actually our dessert for Super Bowl Sunday last week. I had something else I was going to share with you today, but I just couldn’t wait to give you guys this recipe!

I think I mentioned that we had our small group over for the Super Bowl. Well, we had a birthday to celebrate and it was requested that it somehow involve Reese’s. This cake is what I came up with.

I’ve decided that I love the requests I get for this particular birthday. Last year, the inspiration was some kind of cannoli dessert and I made this Cannoli Poke cake. It ended up being my most viewed recipe of all the ones I posted in 2014. Perhaps they are good luck charms? 😉

Peanut Butter Chocolate Mousse Cake on a blue cake standPeanut Butter Chocolate Mousse Cake slice on a plate

So while I recognize that this cake may not seem simple, and I know it has several steps involved, the truth is that it’s not hard to make. My mom would disagree, as she is not a baker and doesn’t even own a springform pan (which is needed to make this cake), but it really is doable.

I started with a box brownie mix. You could definitely replace it with a brownie from scratch, but usually when a cake has several steps like this, I try to cut a few complications out by using a boxed brownie. It’s just how I roll. But if you aren’t a fan of boxes, definitely go for a homemade one. I love this Quick and Easy Brownies recipe.

The mousse layers are based on the mousse from my Funfetti Millionaire Cake – one my favorite cakes ever! It’s nice because you don’t have to use your stove, just a little bit of microwave use. You will need to use some gelatin to help stabilize it. Don’t be afraid of gelatin if you haven’t used it before. It comes in a powder and isn’t as scary as it seems. Let break the mousse down.

Peanut Butter Chocolate Mousse Cake slice on a plate

To make the mousse, first sprinkle the gelatin powder over cold water. You want to sprinkle it out over the water, not pour it in a big pile. This allows to gelatin to bloom, or hydrate, before adding to the recipe.

While the gelatin sits, heat the heavy cream in the microwave until it comes to a full boil. The gelatin is added to the heavy cream and the heat activates it. The gelatin should be whisked into the heavy cream. The heat should help it dissolve so that you don’t have any lumps.

Pour the hot cream over the peanut butter chips and let it sit for a few minutes to soften the chips. Whisk that mixture until smooth – much like making ganache.

The next step is to make whipped cream. It’ll be added to the ganache mixture in two parts. Once everything is combined, it’s added to the pan with the brownie. The peanut butter mousse is added first, allowed to firm up a bit so that the next layer can be added, then the chocolate mousse tops it off.

I finished the cake off with some chocolate whipped cream and more mini Reese’s. I made a fairly thin layer of whipped cream, but you could easily double the recipe if you want more. The cake makes a beautiful presentation and is absolutely delicious. The brownie is the perfect thick and chewy base to the light mousse layers. Yum!

Peanut Butter Chocolate Mousse Cake on a blue cake stand

You might also like:

Peanut Butter Chocolate Buckeye Cupcakes
Peanut Butter Chocolate Chip Macaroons
Mini Reeses Peanut Butter Cheesecakes
Loaded Peanut Butter Layer Cake
Peanut Butter Cookie Dough Brownie Layer Cake
Peanut Butter Cake with Chocolate Cream Cheese Frosting

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Peanut Butter Chocolate Mousse Cake with slice missing
Recipe

Peanut Butter Chocolate Mousse Cake

  • Author: Lindsay
  • Yield: 14-16 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

A chewy brownie topped with mini Reese’s, peanut butter mousse, and chocolate mousse.


Ingredients

BROWNIE LAYER

  • 18.4 oz box brownie mix (for 8×8 pan)
  • 8 oz bag mini Reese’s

PEANUT BUTTER MOUSSE

  • 1 tsp + 1/8 tsp powdered gelatin
  • 1 1/2 tablespoon water
  • 9 ounces peanut butter chips
  • 2 1/4 cups heavy whipping cream
  • 1/4 cup powdered sugar

CHOCOLATE MOUSSE

  • 1 tsp + 1/8 tsp powdered gelatin
  • 1 1/2 tablespoon water
  • 9 ounces semi sweet chocolate chips
  • 2 1/4 cups heavy whipping cream
  • 1/4 cup powdered sugar

CHOCOLATE WHIPPED CREAM

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup natural unsweetened cocoa (I used Hershey’s Special Dark Cocoa)

Instructions

NOTE: A 9 inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled.

BROWNIE:

1. Make brownie dough according to instructions on back of box.
2. Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
3. When brownie is done baking, remove from pan and allow to completely cool.
4. Once brownie has cooled, place brownie back into the bottom of the springform pan. Line the sides of the pan with parchment paper that sticks a few inches above the top edge of the pan.
5. Top brownie with an even layer of mini Reese’s. Set aside.

TO MAKE PEANUT BUTTER MOUSSE:

1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the peanut butter chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the peanut butter chips and let sit for about a minute.
6. Whisk until peanut butter chips are melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled peanut butter mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon mousse evenly over the brownie and mini Reese’s and spread evenly. Place in refrigerator for about 1-2 hours, until firm enough to add another layer.

TO MAKE CHOCOLATE MOUSSE:

1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the chocolate chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the chocolate chips and let sit for about a minute.
6. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon chocolate mousse evenly over the peanut butter mousse and spread evenly. Place in refrigerator for about 2-3 hours, until completely firm.

TO FINISH OFF CAKE:

1. Make the chocolate whipped cream: Whisk 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
2. Add powdered sugar and cocoa and continue to whip until stiff peaks form.
3. Take mousse cake out of the springform pan and place it on serving plate or cake circle.
4. Icing the outside of the cake with the chocolate whipped cream.
5. Garnish with additional mini Reeses. Refrigerate until ready to serve.


Nutrition

  • Serving Size: One Slice
  • Calories: 741
  • Sugar: 50.7 g
  • Sodium: 146.6 mg
  • Fat: 51.2 g
  • Carbohydrates: 67.8 g
  • Protein: 8.4 g
  • Cholesterol: 111.1 mg

Filed Under:

Enjoy!

Peanut Butter Chocolate Mousse Cake - A brownie layer on bottom with Reese's, topped with peanut butter and chocolate mousse!

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113 Comments
  1. Lindy

    I made this for my granddaughter’s 13th bday, and she/we were in awe! I had a few glitches, like trying to line my springform pan with parchment paper. I ended up using close pins to secure the strips so I could pour the peanut butter mousse. A yummy learning experience!






  2. Kathleen Tkach

    I’m making this for my daughter 30 th birthday. Can I freeze it? How far ahead can I make it? Thank you so much for your help.

    1. Lindsay

      I’m not sure how well the gelatin in the mousse layers will freeze and thaw, so I’m not sure about freezing. It should last well in the fridge for 4-5 days, so if you make and serve it within that time frame, it should be fine.

    1. Lindsay

      You could use whatever you like. Because the mousse is quite light though, I would recommend a whipped cream or more of a ganache. Frosting may be too heavy.

  3. Leah Scott

    It turned out well and was delicious!! Great directions:) Did make a small change to make it my own, but it was delicious!!






  4. Momof3

    I made this with my daughter for my husband’s birthday — had to improvise slightly (used a bread loaf pan and used regular peanut butter, cream cheese and powdered sugar for the mousse). It was a major hit!






  5. Vicki

    Delicious! This was a big hit! Instead of chocolate whipped cream, I topped it with a chocolate ganache, then piped peanut butter whipped cream around the edge before topping with the mini Reese’s. It was slightly too tall for my springform pan. Next time I’ll either use an acetate collar or use my wider pan and adjust the baking time for the brownie.






  6. Patty

     Tried to even add food coloring to The Who cream with cocoa powder and it does not look as dark as your frosting😞 






  7. Sheree Baty

    Is there a reason yiu picked a brownie base over a chocolate cake? I have a dense chocolate cake recipe, have you tried it?

    1. Lindsay

      It’s been along time since I created this recipe so it’s hard for me to remember my exact thought process. But a brownie or a cake on the bottom should work well.

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  8. Amy S Growney

    YUMMMM!!! My husband loves peanut butter and mousse. This cake was made for him. Certainly didn’t turn out looking as nice as the picture above, but man was the taste there!! Yes, there are a lot of steps, but they are all easy. I made it over two days with my 3 year old son — even whipped some cream with my 10 month old on my hip. Don’t be intimidated by all the layers, it’s doable and worth it. My husband said it was the best cake he ever had. Thank you Lindsay for another memorable birthday cake =)






  9. Tasmin

    I just made this recipe for a baby shower but did them in cups. I used premade two bite brownies for the bottom layer and just flattened them a bit first. Then the pb layer and chocolate layer and then sprinkled them with dirt (oreo crumbs) as it was lumberjack themed. They were amaaaazing! Thanks for the wonderful recipe! I tripled it and it was still easy and came together beautifully.

  10. Nurit Philip

    I love your cakes , every time I see your post I want to run to the kitchen and make it. I have used your chocolate cakes as a base for the cake I design.
    Thank you






  11. Angel

    Echo others’ comments about how AMAZING this cake is! Have used the chocolate whipped cream as a frosting now a few times using the Hershey’s Special Dark and, while absolutely AMAZING in texture, beautifully pipeable, and wonderful in flavor, it is still a very light brown like the chocolate mousse layer. Like others have said, it is not even CLOSE to the rich dark brown in your pictures. Any idea what you did differently?

    1. Lindsay

      So glad you enjoyed it! I really don’t know about the darkness. Maybe it’s just the way the photo captured it? I just used the dark cocoa. I think it also sat in the fridge for a bit before I took the photos and I know that chocolate whipped cream tends to darken as it sits. But otherwise, I didn’t do anything differently.

    2. Lindsay

      I’m really not sure or I’d share it. I do believe the whipped cream darkens as it sits in the fridge, so that could deb what happened. I believe it was refrigerated for a day before I took the photos.

  12. Jane

    I’ve commented on this recipe before, but I just made this for my daughter in laws birthday and for health reasons she’s gluten free. The only thing I did different was swap out the brownie layer for a flourless chocolate cake instead. What a success! Even her son, who swears he “hates” peanut butter actually picked up his plate and licked it clean – right there in the restaurant lol. Ty for helping me let her celebrate without the pain from eating gluten!

  13. Julie Lawson

    I am searching for recipes for a wedding reception. The groom is a big chocolate and peanut butter lover. This looks like a great “cake” but am wondering about transporting this cake in the hot Georgia summer weather. Has anyone frozen this cake after it was made? I am thinking that I will partially freeze all of the cakes to help with transporting. They will thaw by the time they’re in the reception hall. Thanks, in advance, for any advice.

    1. Lindsay

      It could be worth trying. The only thing to think about is the condensation from the thawing. It could cause colors to run and things like that.

  14. Erin

    Made this recipe and it worked great. Everyone was impressed and thought I’d bought it. It was easier than I expected. I did leave it to chill overnight after I added the chocolate mousse layer because it was taking a lot longer to set up than the peanut butter layer. I used the Hershey’s Special Dark cocoa powder as the other comments indicated and it still didn’t turn out as dark but it tasted fine. 

  15. Kaylene

    I tried to make this cake this afternoon. Although it looks awesome in the pictures, mine was a complete and total failure. I made it to the point of making the peanut butter mousse mixture, but it was so runny that it leaked past the brownie and out of my springform pan all over the counter and floor. I followed the instructions as they were written so I’m not sure what went wrong. I tried to at least salvage the brownies, but we’ll see how they are when I take them out of the fridge again. Hopefully anyone else who tries this will have better luck than I did!!! I will say that I’ve made other cake recipes from this blog (specifically the peanut butter cookie dough brownie layer cake ????) and they have all been great! Maybe I’ll get a different brand of peanut butter chips or whipping cream and try again. 

    1. Lindsay

      Hmm, it’s hard to say what happened. Did you use the full amount of powdered sugar in the whipped cream? It is used to stabilize it. I’d also make sure you didn’t add too much liquid to the peanut butter chips by accident. That will make a big difference.

  16. NICOLE

    Can’t wait to try this cake… one question.  My frostings is not dark like the photo.  Used 3 cups of whipping cream, 1/2 C powdered sugar, and 1/2 C of cocoa.  And it looks lighter then the choc. Mousse  layer.  Any suggestions?

    1. Lindsay

      It’s been a while since I made this cake, but it looks like I used the Hershey’s special dark cocoa. I’m guess you used regular unsweetened cocoa. Either works perfectly, the color is just a little darker with the dark cocoa.

  17. Ashley Nebel

    LOVED this cake. Made it for my assistant’s bridal shower at work and everyone kept asking me where I bought the cake. They couldn’t believe it was homemade. It was much easier to make than it looked! Thanks for the recipe…I have 3 more work showers for other co-workers and I will be using your site. 

  18. Fay

    Hi Lindsay – going to be out of town for a few days and need to make cake (s) several days in advance. How do you think your Peanut Butter Chocolate Mousse Cake would freeze? I have frozen cakes with stabilized whipped cream before and they were good but sometimes they sweat a bit while thawing. Thanks for your help and beautiful creation. ????

    1. Lindsay

      I haven’t frozen it before, but I would think the main concern would be sweating when thawing as you mentioned. I *think* it’d be ok.

  19. Laurel

    Hi Lindsay – absolutely love your site.  I’m currently making this cake…awaiting on the pb layer to set.  My question is this.  I’m using a 9″ springform pan.  The layers are so thick that the pb layer is almost to the top.  Yes, I have parchment paper around the edge about 1.5 inch above the top.  It seems to me that by the time I add the chocolate layer it’s going to be so high.  Will it work?  lol 

  20. Teri

    My 3 year old doesn’t really care for cake (strange, i know)! So, I went in search of a birthday cake recipe for non-cake eaters! I’ve never made a mousse before, and the steps were easy to follow, and the cake turned out exactly like the photo. It is a beautiful cake in real life, the separate layers, really are pretty! And, the taste and texture was absolutely delicious! I served it to 11 people, and EVERYONE went back for more (which is unheard of here)! I shared your recipe with 4 people, and everybody thought it was one of the best cakes, they had EVER had! Pretty high praise, in this house! Thank you so much for sharing, it really is a wonderful recipe!

  21. Jane

    I decided to splurge this year for my birthday cake and when I saw this recipe I knew it was the one I wanted to try. It is the most delicious, creamy, rich and yet easy cake ever!  It got rave reviews from everyone that tried it!  I may not make it every week but i WILL make it again! Thanks for a great recipe!

  22. Joyce M

    This recipe looks awesome! I am going to make it tonight for my boyfriend’s birthday!

    I have a question related to finishing off the cake with the chocolate whipped cream: what is the best way to ice this cake, do you use any specific utensil/ baking tool?

    Thanks so much!

    1. lifeloveandsugar@gmail.com

      Here is a tutorial for who I frost my cakes. The tutorial is showing with buttercream, but I do basically the same thing for whipped cream, minus the paper towel part.

  23. ada

    hello there! I absolutely looove your recipies!I have a queston for you…I am from Romania and I can’t find peanut butter chips here..can I make it with just peanut butter?thank you

  24. Amber

    I made this and it was surprisingly super simple! My boyfriend and dad said it was hands-down the best dessert they’ve ever had, and they both have a huge sweet tooth!
    But quick question – I want to make a smaller version of this cake… how would I adjust this to fit a 6 inch cake?

    1. lifeloveandsugar@gmail.com

      I’m glad you didn’t find it too difficult and that everyone enjoyed it! 🙂 I’m not exactly sure how to alter the ingredients to fit a 6 inch pan, but you could definitely make it with the same amounts in a 6 inch pan and just have it be taller. If it’s too tall to build in one pan, I’d make the mousse layers, refrigerate them until very firm and then place them onto the cake layer. Does that help?

  25. Paula Newcomb

    Hi,
    This cake looks so delicious and I want to make it for my daughter-in-law’s birthday but need to hide it. Do you know if it can be frozen and then thawed in the refrigerator before serving?

    Thanks,
    Paula

    1. Molly

      I just finished with the peanut butter mousse layer and it was liquid. I followed it step by step…it’s been refrigerating but I’m curious if it will firm up? I’m hoping so. So excited to make this for a birthday. I love all your recipes. 

      1. Lindsay

        It’s been such a long time since I made this recipe, it’s hard for me to remember how it turns out. But it does sound like it will be soft and should firm up. I hope it turns out well!

    1. lifeloveandsugar@gmail.com

      You can just leave it on the bottom of the springform pan. The other option would be to place a cardboard cake circle in the bottom of the pan before layering the cake – but that’d be for next time. 🙂

    2. Richard

      Since this was my first time making something on this level, and the directions don’t really address getting the cake onto the plate. I should have read reviews. I took the brownie layer off the springform bottom and placed it on the final pate. Then continued with that possible disaster out of the way.

    1. lifeloveandsugar@gmail.com

      I do not know the nutritional information (though I’m sure it’s up there). There are a lot of online calculators out there though.

    2. Sary

      Hi! I’m in love with this cake! I want to try it next weekend, but in my country I can’t find peanut butter chips. Can I somehow replace it with creamy peanut butter? Thank you! 😊

  26. Laura

    Hi Lindsay! I’m making this cake next weekend, but have never bought or really noticed powdered gelatin before. Can I find it in my regular grocery store? Is it generally with the jello mixes?

    1. lifeloveandsugar@gmail.com

      Yes, it should right by all the mixes. It’s a little weird the first time you use it, but it’s really not hard. 🙂

  27. Yaela

    Hi Lindsay!
    You did a beautiful job on this cake! I am trying to make it right now. I just put the chocolate mousse layer on and noticed that when I took the brownie/peanut butter mouse part out of the giant ziplock bag I had it in, there was condensation. So I won’t do that again, but I wonder if the cake should be covered in any way as it is firming up in the fridge? Thanks for your response and for this I-can’t-to-try-this-shizzle cake idea.

    1. lifeloveandsugar@gmail.com

      I’m sorry I wasn’t able to response sooner. I hope it turned out well. I don’t usually cover it until the cake is done.

  28. Lea Cesar

    Do you think I could cover this cake with chocolate ganache and than put fondant over? I want to make some nice decorations. Would the mousse be too soft to hold up? I would really love to try this recipe, oh my god jummm! 🙂

    1. lifeloveandsugar@gmail.com

      I’m not sure if that would work well or not. Ganache firms up pretty well, so as long as you keep it refrigerated it might be ok.

  29. Melanie

    Hi! Awesome cake. I just made this and my whipped cream “icing” isn’t any where near as dark as yours. What did I do wrong?? I used Hersheys cocoa powder. Is that the problem?

    1. lifeloveandsugar@gmail.com

      I’m not sure that you did anything wrong. Did you use regular cocoa? I used Hershey’s Dark Cocoa, which is much darker. Both should be good though.

      1. Valerie

        I had exactly the same problem!  Mine came out EXACTLY like the chocolate mousse.  Same color, same texture, same taste.  I added more cocoa thinking I’d screwed up, and it didn’t do anything to change the overall texture or color.  I stopped after I had tripled the cocoa.  It was still delicious and got scarfed down like there was no tomorrow, but it wasn’t as pretty as yours. 

    2. Heather

      Same problem here and I used the Hershey dark natural cocoa.  Next time I may Try medium size on cups on their sides around the edge (pushed right up against the side of the pan) so they are visible when you remove the ring, and then try a ganache on top and just driZzle it down the sides






  30. Jeanne

    It is Thursday nite 5:00 and I just was thinking if I made it tonight. Will the presentation and quality be jeopardized. It’s a special bday nite

  31. Jeanne

    It is Thursday nite 5:00. Will this be just as delicious along with presentation for Saturday nite at six o’clock

  32. Cheryl

    What a beautiful cake! Do you think the peanut butter mouse would work between cake layers (instead of frosting) in a traditional 3-layer cake?

    1. lifeloveandsugar@gmail.com

      Hmmm, it might. You’d need the cake layers to be lighter, not real dense. The other thing is that the mousse thickens and firms as it sits in the fridge. If you were going to use it between cake layers, you might want to add it to one layer, refrigerate it, then add the next layer, so that they’re firm.

  33. Alice @ Hip Foodie Mom

    Lindsay!! oh my gawd, this cake is insane!! wow! You basically put one of my fave desserts, a chocolate and peanut butter mousse parfait and made it into this awesomely wonderful cake! oh my gawd, I want a slice of this sooo badly! I hope your friend enjoyed this cake for his or her birthday!!!

  34. Ashley | The Recipe Rebel

    This is to die for! There’s no better combo than chocolate and peanut butter! Thanks for linking to my post 🙂

  35. Liz+@+Floating+Kitchen

    Oh man, does this look amazing! Chocolate and peanut butter for the WIN! I’m going to request this for my birthday!

  36. Lindsey

    This cake looks amazing! I’ve made so many of your cakes over the last few months and they’ve always been big hits! Just a question about the pan size, my springform pan is 9″ and 2.75″ deep. Is this deep enough, or did you use an extra deep pan? It just looks amazingly tall in the photos! Thanks!

    1. lifeloveandsugar@gmail.com

      Thanks Lindsey! I’m glad you’ve been enjoying the cake recipes! 🙂 That is the same size as my pan, but you’ll add parchment paper around the edge of the pan that should stick above the top of the pan a few inches to extend the height. It should look something like this.

    2. Mellissa Last

      This is exactly my worry now that I made the brownie base. Thank you for asking & thank you for taking the time to answer with a picture! THANK YOU!

  37. Janara

    This is THE cake for my hubby’s birthday!!!! He will love it. Just need to see if I can get peanut butter chips in New Zealand. It just looks so amazing!!

  38. Kathleen @ Yummy Crumble

    This looks absolutely insane! I’m speechless about how sinful that dark chocolate looks with the peanut butter mousse. All your cakes are out of this world! Pinning this for sure!

  39. Jen @ Baked by an Introvert

    You make the most gorgeous cakes of all of internet land! I am loving the peanut butter and chocolate mousse. I’m afraid I’d demolish the whole thing!

  40. Julia @ Sprinkled With Jules

    OMG! I have a feeling this will be another hit! Seriously, I can’t stop looking at it. I think I’m going to request you make my birthday cake this year too 😉

  41. Gayle @ Pumpkin 'N Spice

    Now this is a cake! This looks absolutely amazing! Love the peanut butter and chocolate mousse combo. Sounds so delish!

  42. Stephanie @ Girl Versus Dough

    I love Reese’s cups alone so THIS? This. Is. Amazing. I need a slice for breakfast! (PS — thanks for the link love!)

  43. Mir

    Holy wow, Lindsay! My eyes just popped out of my head when I saw this. I would have totally ignored the game, the commercials, all the other food…because this is where it’s at. Always.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29