Ingredients:
- 1 14 ounce box of Oreos
- 1 and 1/2 sticks of unsalted butter, melted
- 2 teaspoons kosher salt
- 1/2 stick unsalted butter
- 2 cups bittersweet chocolate chips
- 4 cups mini marshmallows
- 2/3 cup whole milk
- 1 tablespoon pure vanilla extract
- 4 cups heavy cream, cold
- 2 tablespoons sugar
Instructions:
- Preheat oven to 350 degrees F. Grease a sheet pan with nonstick spray.
- In a food processor, pulse the Oreos with the melted butter and 1 teaspoon of the salt until the cookies are finely ground and the texture resembles wet sand.
- Press the cookie crust evenly against the bottom of the prepared pan. Bake the crust for 10 minutes, until just set. Allow to cool completely, about 15 minutes.
- Meanwhile, in a large saucepan over medium heat, melt the butter, chocolate chips, marshmallows, milk, and remaining 1 teaspoon salt until smooth and homogenous, about 10 minutes. Stir int he vanilla, then allow to cool to room temperature, about 20 minutes.
- In a large bowl with a handheld mixer (or stand mixer), whip 3 cups of the cream on medium-high speed until stiff peaks form, about 5 minutes.
- Fold the whipped cream into the cooled chocolate mixture until well combined, then pour the chocolate mousse over the crust and gently spread it evenly to the corners. Chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day.
