Description
These Peanut Butter Oreo Bars combine a crunchy Oreo crust with a creamy peanut butter layer and a rich chocolate topping, creating a decadent no-bake treat 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.
- Make Oreo Crust: Crush the Oreo cookies including the filling into fine crumbs using a food processor or by crushing in a freezer bag with a rolling pin. Mix the crumbs with melted butter and press firmly into the bottom of the prepared pan to form an even layer.
- Make Peanut Butter Layer: Beat softened butter and brown sugar together until smooth. Add peanut butter and salt, beating until no lumps remain. Gradually mix in powdered sugar in increments, ensuring the mixture is thick and does not stick to your fingers. Spread and press this mixture evenly over the Oreo crust using a spatula or wax paper.
- Prepare Chocolate Topping: Finely chop the chocolate and place it in a heatproof bowl. Melt in the microwave on medium power for 45 seconds at a time, stirring between intervals until smooth. Alternatively, melt over a double boiler on low heat. Stir in shortening or vegetable oil until well combined.
- Assemble Bars: Pour the melted chocolate over the peanut butter layer and smooth the top with a spatula. Allow chocolate to harden at room temperature or in the refrigerator. Note that refrigerating may cause chocolate discoloration.
- Slice Bars: When the chocolate is about 90% set, score the top with a thin sharp knife to create slicing guides. Once fully hardened, lift the bars from the pan using the parchment or foil overhang and slice into 16 squares with a sharp thin knife.
Notes
- Use smooth, commercially prepared peanut butter to ensure proper texture; avoid natural peanut butters where oil separates.
- Nutrition estimates assume the pan is cut into 16 equal pieces.
- Store bars in an airtight container at room temperature or in the fridge for longer freshness.
- To avoid sticky hands when pressing peanut butter layer, use a piece of wax paper or a spatula.
- If you do not have shortening, vegetable oil can be used but may slightly affect texture.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
