Introduction

Peanut Butter Oreo Bars combine the rich, creamy taste of peanut butter with the classic crunch of Oreo cookies and a smooth chocolate topping. These no-bake bars are perfect for a quick treat or sharing at gatherings. They are both indulgent and easy to make at home.

The image shows a stack of three thick square dessert bars on a white marbled surface. Each bar has three layers: a dark, crumbly bottom layer with a rough texture, a thick creamy middle layer in a light peanut butter brown color with a smooth but slightly airy texture, and a thin glossy top layer of dark chocolate that looks smooth and firm. The bars are neatly stacked, and to the left, there is a single sandwich cookie with a white filling partially in view. In the blurred background, a tall clear glass filled with milk can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 Oreo cookies (not double stuffed)
3 tablespoons unsalted butter (42 grams), melted
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
6 ounces semi-sweet chocolate (170 grams) or your favorite variety
2 teaspoons shortening (or 1/2 teaspoon vegetable oil)

Instructions

Step 1: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang around the sides for easy removing later.
Step 2: Crush the Oreo cookies (wafers and filling) into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
Step 3: Combine the crushed Oreo crumbs with the melted butter and press this mixture firmly into the bottom of the prepared pan to create the crust.
Step 4: In a bowl, beat the softened butter and brown sugar together until smooth and creamy.
Step 5: Add the peanut butter and salt to the butter mixture, beating until fully combined with no visible lumps of butter.
Step 6: Gradually mix in the powdered sugar, about 1/2 cup at a time. The mixture will be thick and should not stick to your fingers when squeezed.
Step 7: Spread the peanut butter mixture evenly over the Oreo crust, pressing gently to create a smooth layer. Using a piece of wax paper can help smooth the surface.
Step 8: Chop the chocolate into small pieces and place in a heatproof bowl. Melt the chocolate in the microwave on medium power in 45-second intervals, stirring between each, or melt gently over a double boiler. Stir in the shortening until smooth.
Step 9: Pour the melted chocolate over the peanut butter layer and spread evenly.
Step 10: Allow the chocolate to harden at room temperature or refrigerate. Note that refrigeration may cause the chocolate to discolor.
Step 11: When the chocolate is nearly set (about 90% hardened), gently score the surface with a sharp knife to mark where you will cut the bars.
Step 12: Once fully hardened, lift the bars out of the pan using the parchment or foil overhang and place on a cutting board. Slice into bars with a sharp, thin knife.

Tips & Variations

For an extra crunch, add chopped peanuts or mini chocolate chips to the peanut butter layer before spreading it over the crust.
Use creamy or chunky peanut butter depending on your texture preference.
If you prefer, swap semi-sweet chocolate for milk or dark chocolate to suit your taste.
To make cleanup easier, make sure to line your pan with parchment or foil with enough overhang to lift the bars out in one piece.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow bars to come to room temperature before serving for the best texture. Reheating is not necessary as these bars are meant to be enjoyed chilled or at room temperature.

How to Serve

The image shows five thick rectangular bars stacked on a white plate, each bar having three clear layers. The bottom layer is a dark black crumbly crust, smooth and firm. The middle layer is a thick, dense peanut butter filling in a warm tan color with a creamy texture. The top layer is a thin, glossy dark brown chocolate covering, smooth and even. The plate sits on a white marbled surface with an Oreo cookie placed nearby and a blurred glass of milk in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use double stuffed Oreos instead?

Yes, but double stuffed Oreos have more filling, which will make the crust slightly softer and sweeter. Adjust the butter slightly if needed to keep the crust firm.

Do I have to use shortening in the chocolate layer?

Shortening helps the melted chocolate set with a smooth, shiny finish and prevents it from becoming too hard. If you prefer, you can substitute with a small amount of vegetable oil or omit it, but the texture may be less glossy and a bit firmer.

Peanut Butter Oreo Bars Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

Delicious Peanut Butter Oreo Bars featuring a crunchy Oreo cookie crust, a creamy peanut butter layer, and a smooth chocolate topping. These no-bake bars combine classic flavors for a rich and satisfying treat perfect for any occasion.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes including chilling time
Yield: 16 bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Oreo Crust

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 Layer

6 ounces semi-sweet chocolate (170 grams), or your favorite variety
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 around the sides for easy removal of the bars later.
Make Oreo Crust: Crush the Oreo cookies, including the filling, until fine crumbs form 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 until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
Prepare Peanut Butter Layer: In a mixing bowl, beat the softened butter and brown sugar together until smooth. Add the peanut butter and salt, continuing to beat until the mixture is lump-free and well incorporated. Gradually mix in the sifted powdered sugar, about 1/2 cup at a time, until the mixture is thick, no longer sticky to the touch, and difficult to stir.
Assemble Peanut Butter Layer: Spoon the peanut butter mixture evenly over the Oreo crust in the pan. Spread and press it down smoothly with a spatula or a piece of wax paper to create an even layer.
Prepare Chocolate Layer: Finely chop the semi-sweet chocolate and place it in a heat-proof bowl. Melt the chocolate carefully by microwaving at medium power in 45-second intervals, stirring after each, until completely melted. Alternatively, melt the chocolate in a double boiler over low heat. Stir in the shortening or vegetable oil to create a smooth texture.
Top with Chocolate: Pour the melted chocolate mixture over the peanut butter layer. Smooth the top evenly with a spatula. Let it set and harden either at room temperature or in the refrigerator. Note that placing in the fridge may cause slight discoloration of the chocolate.
Score and Slice: When the chocolate is about 90% hardened, score the top gently with a sharp, thin knife along the lines where you plan to cut the bars. Once fully hardened, lift the bars out of the pan using the parchment paper or foil overhang and place on a cutting board. Slice into bars with a sharp knife for clean edges.

Notes

For best texture, use regular Oreos instead of double-stuffed ones.
If using salted butter, omit the additional salt in the peanut butter layer.
Shortening or vegetable oil helps create a glossy, smooth chocolate topping and prevents it from seizing.
Letting the bars set at room temperature preserves the chocolate’s shiny appearance better than refrigeration.
Use a sharp, thin knife for clean slicing and to prevent cracking of the chocolate layer.
Store bars in an airtight container at room temperature or refrigerated for up to a week.

Keywords: Peanut Butter Bars, Oreo Bars, No-Bake Dessert, Chocolate Topping, Easy Bars, Sweet Treat