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Peanut Butter Oreo Bars Recipe

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4.3 from 11 reviews

These Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust with a rich peanut butter layer, all topped with a smooth chocolate coating. Perfectly sweet and indulgent, these bars are an easy no-bake treat ideal for snack time or dessert.

Ingredients

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 the Pan: Line an 8x8 inch (20x20 cm) pan with parchment paper or aluminum foil, leaving an overhang on the sides to easily lift out the bars later.
  2. Make the Oreo Crust: Crush the Oreo cookies including the filling into fine crumbs using a food processor, or place them in a freezer bag and crush with a rolling pin. Mix the crushed cookies with the melted butter until well combined.
  3. Form the Crust: Press the Oreo and butter mixture firmly into the bottom of the prepared pan to create an even crust layer.
  4. Prepare Peanut Butter Layer: Beat the softened butter and brown sugar together until smooth and creamy. Add the peanut butter and salt, mixing well until no lumps of butter remain visible.
  5. Add Powdered Sugar: Gradually mix in the sifted powdered sugar, about half a cup at a time. The mixture should become thick and not stick to your fingers when squeezed.
  6. Assemble Peanut Butter Layer: Spoon the peanut butter mixture over the Oreo crust and spread or press it evenly using a spatula or a piece of wax paper.
  7. Melt Chocolate: Chop the chocolate into small pieces and place in a heatproof bowl. Microwave at medium power for 45 seconds intervals, stirring between each, until fully melted. Alternatively, melt it in a double boiler over low heat. Stir in the shortening or vegetable oil until smooth.
  8. Top with Chocolate: Pour the melted chocolate over the peanut butter layer and smooth it to an even surface.
  9. Set the Bars: Allow the chocolate to harden at room temperature or in the refrigerator. Note: chilling may cause chocolate discoloration.
  10. Score the Chocolate: When the chocolate is about 90% hardened, use a thin sharp knife to lightly score the surface where you will cut the bars for cleaner slices.
  11. Slice and Serve: Once fully hardened, lift the bars from the pan using the parchment or foil overhang and cut into 16 bars with a sharp thin knife.

Notes

  • For easier cutting, chill the bars until the chocolate layer is firm but not fully hardened before scoring.
  • If you do not have shortening, vegetable oil is a good substitute to keep the melted chocolate smooth.
  • Use parchment or foil with an overhang to easily remove bars from the pan without breaking.
  • These bars can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.

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