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Peanut Butter Oreo Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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