Description
Peanut Butter Oreo Bars combine a crunchy Oreo base with a smooth peanut butter layer and a rich chocolate topping, creating a decadent no-bake treat that’s perfect for any occasion.
Ingredients
Scale
Oreo Base
- 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 Topping
- 6 ounces semi-sweet chocolate (170 grams), or your favorite variety
- 2 teaspoons shortening, or 1/2 teaspoon vegetable oil
Instructions
- Prepare 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 Oreo Crust: Crush the Oreo cookies (wafers and filling) in a food processor until fine crumbs form, or place them in a freezer bag and crush with a rolling pin. Mix the crushed cookies with melted butter, then press the mixture evenly into the bottom of the prepared pan.
- Make Peanut Butter Layer: Beat together the softened butter and brown sugar until smooth. Beat in the peanut butter and salt until fully combined and smooth. Gradually mix in the powdered sugar about 1/2 cup at a time until the mixture is thick, not sticky, and holds together well. Spoon this mixture evenly over the Oreo crust and spread or press it into an even layer using a spatula or piece of wax paper.
- Prepare Chocolate Topping: Chop the chocolate into very fine pieces and place in a heatproof bowl. Melt the chocolate by microwaving on medium power for 45 seconds at a time, stirring between intervals until fully melted, or melt using a double boiler over low heat. Stir in the shortening or oil to thin the chocolate slightly.
- Assemble Bars: Pour the warm chocolate evenly over the peanut butter layer and smooth the surface with a spatula.
- Set and Harden: Allow the chocolate topping to harden either at room temperature or in the refrigerator. Note that refrigeration may cause the chocolate to discolor, but this will not affect flavor or texture.
- Slice Bars: When the chocolate is about 90% hardened, score the top with a thin sharp knife where you plan to cut the bars to facilitate clean slicing. Once fully hardened, lift the bars from the pan using the parchment or foil overhang and place on a cutting board. Slice into 16 squares with a sharp, thin knife.
Notes
- Use smooth, commercially prepared peanut butter where the oil is fully mixed in, not natural peanut butter that separates.
- Nutrition details are estimates based on cutting the bars into 16 equal pieces.
- Store the bars in an airtight container at room temperature or refrigerate for longer freshness.
- The chocolate can be melted gently using a double boiler if you prefer not to use a microwave.
- Scoring the chocolate before it fully hardens helps achieve cleaner slices without cracking.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
