Introduction

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

The image shows a stack of three square dessert bars, each bar has three layers: a bottom dark crumbly layer resembling crushed cookies, a middle thick creamy light brown layer that looks smooth and fluffy, and a top thin layer of glossy dark chocolate that covers the surface evenly. The bars are placed on a white marbled surface with part of a white glass of milk and a white plate in the background, with one Oreo cookie beside the stack. The bars have clean, straight edges and look rich and dense. 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 around the sides for easy removal.
Step 2: 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.
Step 3: Mix the crushed Oreos with the melted butter until evenly combined.
Step 4: Press the Oreo mixture firmly into the bottom of the prepared pan to form the crust.
Step 5: In a bowl, beat the softened butter and brown sugar together until smooth and creamy.
Step 6: Add the peanut butter and salt to the butter mixture, beating until no lumps remain.
Step 7: Gradually mix in the powdered sugar in about half-cup increments, ensuring the mixture becomes firm and no longer sticky to the touch.
Step 8: Spread the peanut butter mixture evenly over the Oreo crust, using a spatula or a piece of wax paper to press it down smoothly.
Step 9: Chop the chocolate finely and place it in a heatproof bowl.
Step 10: Melt the chocolate gently by microwaving at medium power for 45 seconds at a time, stirring in between, or melt over low heat in a double boiler. Stir in the shortening to keep the chocolate smooth.
Step 11: Pour the melted chocolate over the peanut butter layer and spread it evenly.
Step 12: Allow the chocolate to harden at room temperature or in the refrigerator. Note that refrigeration may cause chocolate discoloration.
Step 13: When the chocolate is nearly set, score the surface with a sharp knife where you plan to cut the bars for easier slicing.
Step 14: Once fully hardened, lift the bars from the pan using the parchment overhang and cut into squares on a cutting board.

Tips & Variations

For a saltier kick, sprinkle a small pinch of flaky sea salt on top of the chocolate layer before it sets.
Use crunchy peanut butter for added texture if you prefer.
Substitute semi-sweet chocolate with dark or milk chocolate to adjust sweetness levels.
Add a teaspoon of vanilla extract to the peanut butter layer for extra flavor depth.

Storage

Store the bars in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. If refrigerated, allow bars to come to room temperature before serving to soften the peanut butter layer. They can also be frozen for up to three months; thaw in the refrigerator before serving.

How to Serve

The image shows five rectangular dessert bars stacked on a white plate, each with three distinct layers: the bottom layer is dark and crumbly like a chocolate cookie crust, the middle layer is thick and creamy with a smooth peanut butter color and texture, and the top layer is a thin, glossy sheet of dark chocolate. The bars have clean, sharp edges and are arranged in a neat pile on a white marbled surface, with a glass of milk blurred in the background and a single chocolate sandwich cookie in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cookies instead of Oreos?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different flavor and texture.

Is it necessary to use shortening in the chocolate layer?

The shortening helps the melted chocolate maintain a smooth texture and prevents it from seizing. If you don’t have shortening, a small amount of vegetable oil can be used as an alternative.

Peanut Butter Oreo Bars Recipe

Print Recipe

★★★★★

4.4 from 133 reviews

These Peanut Butter Oreo Bars combine a crunchy Oreo cookie crust with a creamy peanut butter layer and a rich chocolate topping, creating a decadent no-bake treat that’s perfect for dessert or snacking.

Author: Tara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours (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 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 later.
Make the Oreo Crust: Crush the Oreo cookies including the filling until fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crushed Oreos with the melted butter until combined, then press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
Prepare Peanut Butter Layer: Beat the softened butter and brown sugar together until smooth. Add the peanut butter and salt, beating until no lumps remain. Gradually add the powdered sugar about half a cup at a time, mixing thoroughly after each addition. The final mixture should be stiff enough not to stick to your fingers when squeezed.
Assemble Peanut Butter Layer: Spoon the peanut butter mixture onto the Oreo crust and spread or press it evenly into an even layer using a spatula or a piece of wax paper.
Melt Chocolate Layer: Chop the chocolate into small pieces and place them in a heatproof bowl. Microwave on medium power in 45-second intervals, stirring between each, until the chocolate is fully melted. Alternatively, melt the chocolate in a double boiler over low heat. Stir in the shortening or vegetable oil until smooth.
Top with Chocolate: Pour the melted chocolate evenly over the peanut butter layer and smooth the top with a spatula.
Set Bars: Allow the chocolate to harden at room temperature or in the fridge. Note that refrigerating may cause discoloration of the chocolate surface.
Score for Slicing: When the chocolate is about 90% set but still slightly soft, score the surface with a thin, sharp knife along where you plan to cut the bars to prevent cracking.
Slice and Serve: Once fully hardened, use the parchment or foil overhang to lift the bars from the pan, place on a cutting board, and cut into squares for serving.

Notes

Make sure to use smooth peanut butter for the best texture.
For easier slicing, scoring the chocolate before fully setting helps prevent cracks during cutting.
Storing bars in the fridge may cause some discoloration on the chocolate but will help them keep longer.
Using parchment or foil with an overhang makes removing the bars from the pan much simpler.

Keywords: Peanut Butter Oreo Bars, no-bake dessert, Oreo crust, peanut butter layer, chocolate topping, easy dessert bar