Print

Oreo Peanut Butter Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

Delicious and easy-to-make Oreo Peanut Butter Bars featuring a crunchy Oreo cookie base, a creamy peanut butter layer, and a rich chocolate topping. These no-bake bars are perfect for satisfying your sweet tooth with a perfect balance of flavors and textures.

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

  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 later.
  2. Make the Oreo crust: Crush the Oreo cookies, including the wafers and filling, into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crushed cookies with the melted butter thoroughly and press the mixture firmly into the bottom of the prepared pan to create an even crust layer.
  3. Prepare the peanut butter layer: Beat the softened butter and brown sugar together until smooth. Add the peanut butter and salt, beating until no lumps of butter remain. Gradually mix in the sifted powdered sugar, about 1/2 cup at a time. The mixture should become thick and not sticky to the touch when squeezed. Spread this peanut butter mixture evenly over the Oreo crust, pressing it down gently. A piece of wax paper can be used to smooth and press the layer evenly.
  4. Make the chocolate topping: Chop the semi-sweet chocolate into small, fine pieces and place into a heatproof bowl. Melt the chocolate gently in the microwave on medium power in 45-second bursts, stirring between intervals until fully melted. Alternatively, melt over low heat in a double boiler. Stir in the shortening or vegetable oil to create a smooth chocolate layer. Pour the warm chocolate evenly over the peanut butter layer and smooth the top with a spatula or the back of a spoon.
  5. Set the bars: Allow the chocolate topping to harden at room temperature or in the refrigerator. Be aware that refrigeration may cause slight discoloration of the chocolate. When the chocolate is about 90% hardened, lightly score the surface with a thin, sharp knife in the desired pattern for slicing. Once fully hardened, use the parchment paper or foil overhang to lift the bars from the pan and place onto a cutting board.
  6. Slice and serve: Using a sharp, thin knife, slice the bars into 16 equal pieces and serve. Store leftovers in an airtight container at room temperature or in the fridge.

Notes

  • Use smooth, commercially prepared peanut butter for best results. Avoid natural peanut butters where the oil separates.
  • Nutrition information is estimated per one bar assuming the pan is sliced into 16 pieces.
  • Store bars in an airtight container at room temperature or refrigerate for longer freshness.

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