Description
Peanut Butter Oreo Bars are a decadent no-bake dessert combining a crunchy Oreo cookie crust, a creamy peanut butter layer, and a smooth semi-sweet chocolate topping. These bars are perfect for parties or a sweet treat and come together quickly with simple ingredients and minimal baking.
Ingredients
Oreo Crust
- 15 Oreo cookies (not double stuffed)
- 3 tablespoons unsalted butter (42 grams), melted
Peanut Butter Layer
- 1/4 cup unsalted butter (56 grams), softened
- 3 tablespoons brown sugar (light or dark)
- 1/4 teaspoon salt (omit if using salted butter)
- 1 cup smooth peanut butter
- 1 2/3 cups powdered sugar (183 grams), sifted
Chocolate Layer
- 6 ounces semi-sweet chocolate (170 grams), or your favorite variety
- 2 teaspoons shortening (or 1/2 teaspoon vegetable oil)
Instructions
- Prepare the pan: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, allowing an overhang for easy removal later.
- Make the Oreo crust: Crush Oreos including filling into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly combined.
- Form the crust layer: Press the Oreo crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust.
- Prepare peanut butter layer: Beat the softened butter and brown sugar together until smooth and creamy. Add peanut butter and salt, beating until no butter lumps remain.
- Incorporate powdered sugar: Gradually mix in the sifted powdered sugar, about 1/2 cup at a time, until the mixture is thick, smooth, and doesn’t stick to your fingers when pressed.
- Spread peanut butter layer: Spoon the peanut butter mixture evenly over the Oreo crust. Use a piece of wax paper or a spatula to press and smooth it into an even layer.
- Melt chocolate: Chop the semi-sweet chocolate finely and place it in a heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each, or melt in a double boiler over low heat. Stir in the shortening until smooth.
- Add chocolate layer: Pour the melted chocolate evenly over the peanut butter layer and smooth the top with a spatula.
- Set the bars: Allow the chocolate to harden at room temperature or place the pan in the refrigerator (note that refrigeration may cause chocolate discoloration).
- Score for slicing: When the chocolate is about 90% hardened, score the top with a thin, sharp knife to mark portion sizes for easier slicing.
- Slice and serve: Once fully hardened, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice with a sharp, thin knife into 16 bars.
Notes
- For best texture, use regular Oreos, not double stuffed.
- Using unsalted butter allows control over saltiness; omit added salt if using salted butter.
- Sifting powdered sugar helps avoid lumps in the peanut butter layer.
- Shortening in the chocolate layer helps keep the chocolate smooth and glossy after melting.
- If you prefer a firmer crust, refrigerate the crust before adding the peanut butter layer.
- Allow bars to come to room temperature before serving for optimal flavor and texture.
