Description
These Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust with a creamy peanut butter layer and a smooth chocolate topping, creating an irresistible no-bake treat perfect for dessert or snack time.
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), chopped
- 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 of the bars later.
- Make the Oreo Crust: Crush the Oreo cookies including the filling into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crushed cookies with the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Create the Peanut Butter Layer: In a bowl, beat the softened butter and brown sugar together until smooth and creamy. Add the peanut butter and salt, beating until no lumps of butter remain. Gradually mix in the sifted powdered sugar about half a cup at a time, ensuring the mixture is thick and no longer sticky to the touch. Spread and press this peanut butter mixture evenly over the Oreo crust, using a spatula or a piece of wax paper for smoothness.
- Prepare the Chocolate Layer: Place the chopped semi-sweet chocolate in a heat-proof bowl. Melt the chocolate by microwaving at medium power for 45-second intervals, stirring thoroughly between each until fully melted. Alternatively, melt the chocolate in a double boiler over low heat. Stir in the shortening to achieve a glossy finish. Pour the melted chocolate over the peanut butter layer, smoothing the surface with a spatula.
- Set and Slice: Allow the chocolate to harden either at room temperature or in the refrigerator (note that refrigeration may cause slight discoloration). When the chocolate is about 90% set, gently score the top with a thin, sharp knife where you intend to slice. Once completely hardened, use the overhanging parchment or foil to lift the bars from the pan and place on a cutting board. Slice using a sharp, thin knife for clean edges.
Notes
- Use regular Oreo cookies, not double stuffed, for best texture.
- Softened butter in the peanut butter layer helps everything combine smoothly.
- Gradually adding powdered sugar prevents clumping and ensures a smooth consistency.
- Melt chocolate at medium power in microwave to avoid burning.
- Shortening in the chocolate layer gives a glossy finish and sets it nicely.
- Scoring chocolate before fully hardening makes slicing easier and neater.
- Bars can be stored in an airtight container at room temperature or refrigerated for up to one week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approximately 1.5 x 1.5 inch)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Peanut Butter Oreo Bars, no bake dessert, peanut butter bars, Oreo crust bars, chocolate peanut butter snacks
