Description
Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust, a creamy peanut butter layer, and a rich chocolate topping for an irresistible no-bake dessert that’s easy to prepare and perfect for sharing.
Ingredients
Scale
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 light or dark brown sugar
- 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
- Prepare the pan: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal.
- Make the Oreo crust: Crush the Oreo cookies with a food processor until fine crumbs form, or place them in a freezer bag and crush with a rolling pin. Mix crumbs with melted butter and press evenly into the bottom of the prepared pan.
- Prepare peanut butter layer: Beat softened butter and brown sugar together until smooth. Add peanut butter and salt, mixing until no lumps remain. Gradually add powdered sugar about 1/2 cup at a time, mixing until the mixture is firm and not sticky to the touch.
- Assemble peanut butter layer: Spread the peanut butter mixture evenly over the Oreo crust, pressing gently. Using wax paper can help smooth the surface.
- Melt chocolate topping: Chop chocolate finely and place in a heatproof bowl. Microwave at medium power for 45 seconds at a time, stirring between intervals until melted. Alternatively, melt in a double boiler over low heat. Stir in shortening or vegetable oil to smooth the chocolate.
- Top and chill: Pour melted chocolate over the peanut butter layer and smooth the top. Allow chocolate to harden at room temperature or refrigerate (note that refrigeration may cause discoloration).
- Score and slice: When the chocolate is about 90% hardened, lightly score the surface with a sharp thin knife where you plan to cut. Once fully hardened, lift the bars out using the parchment paper overhang and cut into 16 squares with a sharp knife.
Notes
- Use smooth, commercially prepared peanut butter to ensure the right texture; avoid natural peanut butters where the oil separates on top.
- Nutrition information is based on dividing the pan into 16 equal squares, estimating one square as a serving.
- Store bars in an airtight container at room temperature or in the refrigerator to keep them fresh.
Nutrition
- Serving Size: 1 square
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
