Description
Delicious and easy-to-make Peanut Butter Oreo Bars featuring a crunchy Oreo cookie crust, a creamy peanut butter layer, and a rich chocolate topping. Perfect for a sweet treat that combines classic flavors in a no-bake, layered dessert bar.
Ingredients
Scale
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 cup 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, leaving an overhang around the sides for easy removal later.
- Make the Oreo Crust: Crush the Oreo cookies, including wafers and filling, into fine crumbs using a food processor or by crushing them in a freezer bag with a rolling pin. Mix the crushed cookies with melted butter until combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Prepare the Peanut Butter Layer: Beat together the softened butter and brown sugar until smooth. Add peanut butter and salt, beating until no lumps of butter remain. Gradually mix in the powdered sugar about 1/2 cup at a time until fully incorporated. The mixture should be thick and not sticky to the touch.
- Assemble Peanut Butter Layer: Spoon the peanut butter mixture over the Oreo crust and spread or press it into an even layer. Using a piece of wax paper can help evenly press it down.
- Melt the Chocolate: Chop the chocolate into fine pieces and place in a heatproof bowl. Microwave on medium power for 45 seconds at a time, stirring between intervals until melted, or melt over a double boiler on low heat. Stir in the shortening until smooth.
- Add Chocolate Layer: Pour the melted chocolate over the peanut butter layer and smooth the surface with a spatula.
- Harden the Chocolate: Let the chocolate harden at room temperature or refrigerate if preferred, keeping in mind refrigeration may discolor the chocolate.
- Score for Slicing: When the chocolate is about 90% hardened, score the top lightly with a sharp knife where you plan to cut the bars. This helps make clean slices later.
- Slice and Serve: Once fully hardened, use the parchment or foil overhang to lift the bars out of the pan onto a cutting board. Slice carefully with a sharp, thin knife into bars of desired size.
Notes
- Using a food processor makes crushing the Oreos easier but a rolling pin and freezer bag work well too.
- If using salted butter, omit the added salt for balanced flavor.
- For a smoother chocolate topping, ensure chocolate and shortening are well combined and chocolate is not overheated.
- Refrigeration helps speed up setting but can cause slight chocolate discoloration; room temperature setting works fine with more time.
- Storing bars in an airtight container at room temperature or refrigerated will keep them fresh for several days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (mostly melting and layering, no baking required)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter bars, Oreo bars, no-bake dessert, chocolate peanut butter bars, easy dessert recipe, layered bars
