• Line a loaf pan with aluminum foil. Spray with non-stick spray

For Cookie Layer

• Ground the cookies in a food processor 
• Melt the butter
• Mix the ground cookies with the butter 
• Press the mixture evenly on the bottom of the loaf pan. Refrigerate while you make the next layer

For Cereal Layer

• Melt chocolate in a pan over low heat 
• Add the peanut butter and mix well 
• Mix in the Honey Bunches of Oats® until combined
• Pour this mixture evenly on top of the cookie layer. Refrigerate while you make the next layer

For Peanut Butter Mousse

• Beat cream cheese until soft and creamy
• Add the peanut butter and keep mixing until combined
• Very slowly incorporate the cream. Make sure you scrape down the mixer with a spatula. 
• Add the sugar slowly 
• Increase speed until the mousse becomes creamy and thick. About 5-6 minutes 
• Pour the mousse on top of the cereal layer and refrigerate for 3-4 hours until set 

For Chocolate Ganache

• Place chopped chocolate in a bowl 
• Using a saucepan, boil the cream over medium heat 
• Pour the hot cream over the chocolate and wait for 1-2 minutes before mixing (during this time the chocolate will melt)
• Using a spatula, mix the chocolate until the ganache becomes thicker and darker 
• Pour the ganache over the set mousse and spread evenly with a spatula. Sprinkle the peanuts on top. Freeze for 30 minutes to 1 hour 
• Remove dessert from the mold by lifting the aluminum foil. Cut across into 8 bars or 24 squares 
• Enjoy!