Description
These no-bake Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust with a creamy peanut butter layer and a smooth chocolate topping. Perfect for fans of peanut butter cups and Oreo cookies, this dessert is simple to prepare, requiring no baking, just chilling until set.
Ingredients
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
- Line the Pan: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang around the sides to easily lift the bars out later.
- Prepare Oreo Crust: Crush the 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 crumbs thoroughly with the melted butter, then press firmly into the bottom of the prepared pan to form an even crust.
- Make Peanut Butter Layer: Beat together the softened butter and brown sugar until smooth. Add in the peanut butter and salt, beating until no lumps remain. Gradually mix in the powdered sugar in about half-cup increments, ensuring the mixture is stiff enough that it doesn’t stick when squeezed. Spread or press this peanut butter mixture evenly over the Oreo crust, using wax paper if desired for smoothness.
- Melt Chocolate Topping: Chop the chocolate into small pieces and place in a heat-proof bowl. Melt the chocolate in the microwave on medium power for 45-second intervals, stirring between each until fully melted. Alternatively, melt using a double boiler over low heat. Stir in the shortening to lighten the texture and shine.
- Assemble and Chill: Pour the melted chocolate evenly over the peanut butter layer and smooth the surface. Let the chocolate harden at room temperature or refrigerate; note that refrigeration may cause slight discoloration.
- Slice Bars: When the chocolate is about 90% set, score the top lightly with a sharp knife to mark slices for easier cutting. After fully hardening, lift the bars out of the pan using the overhang and slice into 16 squares with a sharp, thin knife.
Notes
- Use smooth peanut butter for best texture in the filling.
- Ensure the butter is softened but not melted for proper mixing in the peanut butter layer.
- If preferred, the bars can be chilled in the fridge to speed hardening, but room temperature chilling preserves chocolate appearance better.
- Use a sharp knife and score the bars before cutting to avoid cracking the chocolate layer.
- Shortening or oil in the chocolate topping provides a smooth, glossy finish.
