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Peanut Butter Oreo Bars Recipe

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5 from 146 reviews

Decadent Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust with a creamy, sweet peanut butter filling, topped off with a smooth layer of melted semi-sweet chocolate. These no-bake bars are easy to prepare, perfect for dessert lovers who enjoy a delightful blend of chocolate and peanut butter.

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

  1. 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.
  2. Make Oreo Crust: Crush the Oreo cookies including the filling into fine crumbs using a food processor, or place them in a freezer bag and crush with a rolling pin. Mix the crushed cookies with the melted butter until fully combined.
  3. Form the Crust: Press the cookie and butter mixture evenly into the bottom of the prepared pan to form the crust layer.
  4. Prepare Peanut Butter Layer: Beat the softened butter and brown sugar together until smooth. Add the peanut butter and salt, beating until no lumps remain. Gradually add sifted powdered sugar about 1/2 cup at a time, mixing thoroughly. The mixture should be thick and not sticky to the touch.
  5. Assemble Peanut Butter Layer: Spoon the peanut butter mixture over the Oreo crust and spread or press it into an even layer. Using wax paper can help spread it evenly without sticking.
  6. Melt Chocolate: Chop the semi-sweet chocolate finely and place it in a heatproof bowl. Microwave at medium power for 45 seconds at a time, stirring between intervals, until melted and smooth. Alternatively, use a double boiler on low heat. Stir in shortening or vegetable oil to keep the chocolate smooth and glossy.
  7. Top with Chocolate: Pour the melted chocolate evenly over the peanut butter layer and smooth out the top with a spatula.
  8. Set the Bars: Allow the chocolate layer to harden at room temperature or refrigerate. Note that refrigeration may cause slight discoloration of the chocolate.
  9. Score and Slice: When the chocolate is about 90% hardened, score the surface with a sharp thin knife where you plan to cut the bars. Once fully hardened, lift the bars out using the parchment overhang and slice with a sharp knife for clean pieces.

Notes

  • Using melted butter in the Oreo crust helps bind the crumbs together for a firm base.
  • Adjust the salt in the peanut butter layer depending on whether salted or unsalted butter is used.
  • Melting chocolate slowly and stirring frequently prevents scorching and ensures a smooth finish.
  • For easier slicing, scoring the bars before the chocolate fully hardens prevents cracking.
  • Refrigerating the bars speeds up setting but may cause chocolate to discolor slightly; room temperature setting is preferred for appearance.

Keywords: Peanut Butter Oreo Bars, no bake dessert, chocolate peanut butter bars, easy dessert bars, Oreo crust, peanut butter filling, semi-sweet chocolate topping

Find it online: https://jedentaglecker.com/peanut-butter-oreo-bars-recipe/