Name: Peanut Butter Oreo Bars Recipe
Prep time: 15 min
Total time: PT-489952H42M4S
Cuisine: American
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 preferred variety); 2 teaspoons shortening (or 1/2 teaspoon vegetable oil)

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Introduction

Peanut Butter Oreo Bars combine the classic flavors of Oreo cookies, creamy peanut butter, and rich chocolate into a deliciously layered treat. These no-bake bars are easy to make and perfect for satisfying your sweet tooth with minimal effort.

The image shows three stacked dessert bars with three clear layers each, set against a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a rough texture. The middle layer is thick and creamy with a smooth peanut butter color, holding small airy bubbles for a light look. The top layer is a thin, rich, glossy chocolate coating with slight ripples, adding a shiny finish. The bars are neatly cut with straight edges and slight crumb imperfections visible. 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 cups 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 for easy removal.
Step 2: Crush the Oreo cookies, including the filling, into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
Step 3: Mix the crushed Oreo cookies with the melted butter until well combined, then press the mixture firmly into the bottom of the prepared pan to form 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 and beat until smooth with no lumps of butter remaining.
Step 6: Gradually mix in the sifted powdered sugar, about 1/2 cup at a time, until the mixture is stiff and does not stick to your fingers when squeezed.
Step 7: Spread the peanut butter mixture evenly over the Oreo crust, pressing it down gently. Use wax paper to help smooth the layer if desired.
Step 8: Chop the chocolate into small pieces and place them in a heatproof bowl. Melt the chocolate in the microwave on medium power in 45-second intervals, stirring between each, or melt over a double boiler on low heat.
Step 9: Stir the shortening or vegetable oil into the melted chocolate for a smooth texture, then pour the chocolate evenly over the peanut butter layer and smooth the top.
Step 10: Allow the chocolate to harden. You can leave it at room temperature or refrigerate it, but note refrigeration may cause slight discoloration of the chocolate.
Step 11: When the chocolate is about 90% hardened, score the top gently with a sharp knife where you plan to cut the bars to make slicing easier.
Step 12: Once fully hardened, lift the bars out of the pan using the parchment overhang and slice them into squares with a sharp, thin knife.

Tips & Variations

For a different flavor, try using milk chocolate or dark chocolate instead of semi-sweet.
If you prefer a crunch, add chopped peanuts to the peanut butter layer before spreading.
Use salted butter and omit the added salt in the peanut butter layer to enhance the flavor balance.
Press the Oreo crust firmly to prevent it from crumbling when cutting the bars.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Keep them chilled if your kitchen is warm to maintain the chocolate layer’s firmness. To serve, let refrigerated bars sit at room temperature for 10-15 minutes for a softer texture.

How to Serve

The image shows a close-up of three stacked dessert bars, each with three clear layers. The bottom layer is dark brown with a crumbly and dense texture like a cookie crust. The middle layer is thick, smooth, and creamy with a light peanut butter color, slightly textured with small holes. The top layer is a thin, glossy dark chocolate coating that has some cracks and uneven edges. The bars are sitting on a piece of white paper on a white marbled surface. The focus is sharp on the front of the stack, and the background is softly blurred. 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 for this recipe?

It’s best to use regular Oreos because double stuffed ones add extra sweetness and can alter the texture of the crust. However, if you prefer sweeter bars, you can try double stuffed and adjust powdered sugar accordingly.

What can I substitute for shortening in the chocolate layer?

You can use a small amount of vegetable oil or coconut oil as a substitute for shortening. These options help create a smooth, glossy chocolate topping without altering the flavor much.