Introduction

Peanut Butter Oreo Bars are a deliciously rich treat combining crunchy Oreo crust, creamy peanut butter filling, and a smooth chocolate topping. These no-bake bars are easy to make and perfect for satisfying your sweet tooth with layers of indulgent flavors.

The image shows a stack of three square dessert bars on a white marbled surface. Each bar has three layers: the bottom layer is dark, crumbly, and cookie-like, the middle layer is thick, smooth, and peanut butter-colored, while the top layer is a glossy, dark chocolate coating. The bars are stacked neatly, and in the background, there is a glass of milk and a whole sandwich cookie against a white marbled texture. The scene is bright and clean with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 Oreo cookies (not double stuffed)
3 tablespoons unsalted butter (42 grams), melted
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 cup powdered sugar (183 grams), sifted
6 ounces semi-sweet chocolate (170 grams) or your favorite variety
2 teaspoons shortening (or 1/2 teaspoon vegetable oil)

Instructions

Step 1: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang around the sides for easy removal.
Step 2: Crush the Oreo cookies, including filling, into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
Step 3: Combine the crushed Oreos with the melted butter and press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 4: In a mixing bowl, beat the softened butter and brown sugar together until smooth.
Step 5: Add the peanut butter and salt, beating until fully combined with no visible lumps of butter.
Step 6: Gradually mix in the sifted powdered sugar, about half a cup at a time, until the mixture is firm and no longer sticky to the touch.
Step 7: Spread the peanut butter mixture evenly over the Oreo crust, using a spatula or wax paper to press it into a smooth, even layer.
Step 8: Finely chop the chocolate and place it in a heatproof bowl.
Step 9: Melt the chocolate in the microwave on medium power in 45-second intervals, stirring between each, or melt it gently over a double boiler. Stir in the shortening until smooth.
Step 10: Pour the melted chocolate over the peanut butter layer and smooth the top with a spatula.
Step 11: Allow the chocolate to harden at room temperature or in the refrigerator. Be aware that refrigeration may cause slight discoloration of the chocolate.
Step 12: When the chocolate is mostly set (about 90% hardened), lightly score the top with a sharp knife where you plan to cut the bars for easier slicing later.
Step 13: Once fully hardened, use the parchment or foil overhang to lift the bars from the pan and place on a cutting board.
Step 14: Cut into bars using a sharp, thin knife, wiping the blade clean between cuts for neat edges.

Tips & Variations

Use crunchy peanut butter for added texture in the filling.
Substitute semi-sweet chocolate with milk or dark chocolate based on your preference.
If you prefer a saltier twist, sprinkle flaky sea salt on top just before the chocolate sets.
For easier cutting, warm the knife blade under hot water and dry it before slicing.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow the bars to come to room temperature before serving for the best texture. They can also be frozen for up to one month; thaw in the refrigerator before slicing.

How to Serve

The image shows five rectangular peanut butter bars stacked on a white plate, placed on a white marbled surface. Each bar has three clear layers: a bottom dark, crumbly chocolate cookie layer; a thick, creamy light brown peanut butter middle layer with a slightly rough texture; and a smooth, dark brown chocolate top layer that glistens slightly under the light. The bars are arranged with some leaning against each other, showing the clean, straight edges of the layers. In the background, there is a tall glass of milk with a faint white marbled texture behind it, adding to the simple, clean presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use double stuffed Oreos instead?

It’s best to use regular Oreos as the extra filling in double stuffed varieties can make the crust too soft and affect the texture of the bars.

Do I have to use shortening in the chocolate layer?

Shortening helps the chocolate set with a smooth, glossy finish and prevents cracking. If you don’t have shortening, a small amount of vegetable oil can be used as a substitute.