Description
Delicious no-bake Peanut Butter Oreo Bars featuring a crunchy Oreo cookie crust, a creamy peanut butter layer, and a rich chocolate topping. Perfect for a sweet treat or dessert that combines classic flavors in an easy-to-make 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 later.
- Make Oreo Crust: Crush the Oreo cookies including the filling into fine crumbs using a food processor or place in a freezer bag and crush with a rolling pin. Mix crushed cookies with melted butter and press firmly into the bottom of the prepared pan to form an even crust.
- Prepare Peanut Butter Layer: Beat softened butter with brown sugar until smooth. Add peanut butter and salt, mixing until no lumps remain. Gradually mix in powdered sugar, about 1/2 cup at a time, until the mixture is thick and does not stick to your fingers. Spread and press this layer evenly over the Oreo crust using a spoon or piece of wax paper.
- Make Chocolate Topping: Chop chocolate into small pieces and place into a heat-proof bowl. Melt in the microwave on medium power for 45 seconds intervals, stirring between each, until smooth. Alternatively, melt over a double boiler on low heat. Stir in shortening or vegetable oil to create a glossy finish. Pour the melted chocolate over the peanut butter layer and smooth the top.
- Set and Slice Bars: Let the chocolate harden at room temperature or chill in the fridge (may discolor chocolate). When nearly set, score the chocolate with a thin knife in planned slices for easier cutting. Once fully hardened, use the parchment overhang to lift the bars out and slice into 16 squares using a sharp, thin knife.
Notes
- Use smooth, commercially prepared peanut butter without oil separation for best texture.
- Nutrition information is estimated for one bar assuming 16 equal squares.
- Store bars in an airtight container at room temperature or in the refrigerator to keep fresh.
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
