Introduction

These Oreo Peanut Butter Bars are a delightful combination of crunchy Oreo crust, smooth peanut butter filling, and a rich chocolate topping. Easy to make and irresistibly tasty, they’re perfect for satisfying your sweet tooth or sharing with friends.

The image shows two parts: on the left, there is a clear glass bowl filled with smooth, dark brown melted chocolate with a shiny texture, and a silver spoon resting inside it, the bowl is placed on a white marbled surface. On the right, there is a white square baking pan lined with white parchment paper, filled with the same dark brown melted chocolate spread evenly in a thick layer to the edges of the pan, also sitting on the white marbled surface. 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 on the sides for easy removal.
Step 2: Crush the Oreo cookies in a food processor until fine crumbs form. Alternatively, place cookies 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 an even crust layer.
Step 5: In a bowl, beat together the softened butter and brown sugar until smooth.
Step 6: Add the peanut butter and salt, beating until no lumps remain.
Step 7: Gradually mix in the powdered sugar, about half a cup at a time, until the mixture is thick and doesn’t stick to your fingers when pressed.
Step 8: Spread the peanut butter mixture evenly over the Oreo crust, pressing gently to smooth the surface. Using wax paper can help with this step.
Step 9: Chop the chocolate into small pieces and place in a heatproof bowl.
Step 10: Melt the chocolate in the microwave on medium power for 45 seconds at a time, stirring after each interval until fully melted. Alternatively, melt over a double boiler on low heat. Stir in the shortening until smooth.
Step 11: Pour the melted chocolate over the peanut butter layer and smooth the top with a spatula.
Step 12: Let the chocolate harden either at room temperature or in the fridge. Note that refrigeration may cause slight discoloration of the chocolate.
Step 13: When the chocolate is about 90% set, score the top lightly with a thin, sharp knife where you plan to cut the bars. This helps with clean slicing.
Step 14: Once fully hardened, lift the bars out using the parchment paper overhang and place on a cutting board.
Step 15: Slice the bars carefully with a sharp, thin knife and serve.

Tips & Variations

For a crunchier texture, try adding chopped peanuts to the peanut butter layer before spreading it on the crust.
If you prefer dark chocolate, simply substitute semi-sweet with your favorite dark chocolate for a richer flavor.
To avoid discoloration on the chocolate layer, allow bars to set at room temperature rather than refrigeration if possible.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, but note the chocolate may develop a white bloom. To serve chilled bars, allow them to come to room temperature for a few minutes before eating. These bars can also be frozen for up to 2 months; thaw in the fridge overnight before slicing.

How to Serve

The image shows a stack of three square dessert bars with three distinct layers. The bottom layer is a dark, crumbly chocolate crust that looks dense and firm. The middle layer is a thick, creamy peanut butter filling with a smooth texture, pale orange-brown in color. The top layer is a glossy, dark chocolate ganache that is thin and shiny, covering the peanut butter filling evenly. The dessert bars are placed on a white marbled surface with a glass of milk blurred softly in the background and a white Oreo cookie beside the stack. 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?

Double stuffed Oreos can be used, but the bars may be sweeter and slightly softer due to the extra filling. If you prefer a balanced texture, stick to regular Oreos.

What can I use instead of shortening in the chocolate layer?

You can substitute shortening with vegetable oil or coconut oil in equal amounts to help the chocolate melt smoothly and set nicely.