Description
Peanut Butter Oreo Bars are a rich and indulgent no-bake treat featuring a crunchy Oreo cookie crust, a creamy peanut butter layer, and a smooth chocolate topping. Perfect for dessert or a sweet snack, these bars combine classic flavors into one irresistible bar.
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 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.
- Make Oreo Crust: Crush the Oreo cookies (including 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 evenly combined, then press firmly into the bottom of the prepared pan.
- Prepare Peanut Butter Layer: Beat the softened butter and brown sugar together until smooth. Add the peanut butter and salt, mixing until no lumps remain. Gradually mix in the sifted powdered sugar, about 1/2 cup at a time, until the mixture is stiff enough that it doesn’t stick to your fingers when squeezed.
- Assemble Peanut Butter Layer: Spoon the peanut butter mixture evenly over the Oreo crust and spread or press into a smooth, even layer. Wax paper can be used to smooth the surface without sticking.
- Make Chocolate Topping: Finely chop the chocolate and place it in a heatproof bowl. Microwave on medium power for 45 seconds intervals, stirring between each, until fully melted. Alternatively, melt over low heat in a double boiler. Stir in the shortening or vegetable oil until smooth and combined.
- Top Bars with Chocolate: Pour the melted chocolate over the peanut butter layer and spread evenly. Allow the chocolate to harden at room temperature or in the refrigerator; note that refrigeration may cause discoloration.
- Slice Bars: When the chocolate is about 90% hardened, score the surface lightly with a sharp knife to help clean slicing. Once fully hardened, lift bars from the pan using the parchment overhang and slice into 16 equal squares with a sharp, thin knife.
Notes
- Use smooth, commercially prepared peanut butter for best texture; avoid natural peanut butters where oil separates on top.
- Nutrition details are estimates based on slicing the pan into 16 bars.
- Store bars in an airtight container at room temperature or in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
