Description
Peanut Butter Oreo Bars combine a crunchy Oreo cookie base with a creamy peanut butter layer and a rich chocolate topping. These no-bake bars are perfect for a sweet treat or dessert with a delightful balance of flavors and textures.
Ingredients
Scale
Oreo Base
- 15 Oreo cookies, not double stuffed
- 3 tablespoons unsalted butter, melted
Peanut Butter Layer
- 1/4 cup unsalted butter, 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, sifted
Chocolate Topping
- 6 ounces semi-sweet chocolate
- 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 on the sides for easy removal.
- Make Oreo Crust: Crush Oreo cookies into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crushed Oreos with melted butter and press the mixture firmly into the bottom of the prepared pan.
- Prepare Peanut Butter Layer: Beat softened butter and brown sugar together until smooth. Add peanut butter and salt, continuing to beat until no butter lumps remain. Gradually mix in powdered sugar about half a cup at a time until well combined and the mixture does not stick to fingers.
- Assemble Peanut Butter Layer: Spoon the peanut butter mixture evenly over the Oreo crust and press or spread it into an even layer, using wax paper if desired to smooth the surface.
- Make Chocolate Topping: Chop chocolate finely and place in a heat-proof bowl. Melt the chocolate by microwaving on medium power for 45 seconds at a time, stirring between intervals until fully melted, or melt using a double boiler over low heat. Stir in shortening or vegetable oil until smooth.
- Pour Chocolate Over Peanut Butter Layer: Pour the melted chocolate evenly over the peanut butter layer and smooth the top with a spatula.
- Set Bars: Let the chocolate harden at room temperature or place in the fridge. Note that refrigerating may cause slight discoloration of the chocolate.
- Slice Bars: When the chocolate is about 90% hardened, score the top lightly with a sharp knife where you plan to cut. Once fully hardened, lift the bars using the parchment paper overhang and slice into 16 squares with a sharp, thin knife.
Notes
- Use smooth, commercially prepared peanut butter that is well mixed to avoid oil separation.
- Nutrition information is approximate, based on slicing the pan into 16 squares.
- Store bars in an airtight container at room temperature or in the refrigerator for longer freshness.
- Press the Oreo crust firmly to ensure the base holds together well.
- Use wax paper to smooth the peanut butter layer to achieve a neat, even finish.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
