Introduction

These Oreo Peanut Butter Bars combine a crunchy Oreo base with a creamy peanut butter layer and a rich chocolate topping. They’re easy to make and perfect for satisfying your sweet and salty cravings in every bite.

The image shows three stacked dessert bars placed on white parchment paper over a white marbled surface. Each bar has three clear layers: the bottom layer is a dark, crumbly crust with a rough texture, the middle layer is a thick, smooth, golden peanut butter filling with a creamy look, and the top layer is a shiny, dark chocolate coating that looks firm and slightly cracked. The bars are perfectly cut with sharp edges, showing the contrast between the dark crust and chocolate and the light peanut butter filling. The focus is close-up, highlighting the details and thickness of each layer. 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 cup 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, 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 Oreos with the melted butter, then press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 4: Beat together the softened butter and brown sugar until smooth. Add the peanut butter and salt, beating until no butter lumps remain.
Step 5: Gradually mix in the powdered sugar, about half a cup at a time, until the mixture is stiff and doesn’t stick to your fingers when squeezed.
Step 6: Spread the peanut butter mixture evenly over the Oreo crust, pressing it down gently. Using a piece of wax paper can help smooth the surface.
Step 7: Chop the chocolate finely and place in a heatproof bowl. Melt the chocolate in the microwave on medium power for 45 seconds at a time, stirring in between, or melt over a double boiler on low heat. Stir in the shortening until smooth.
Step 8: Pour the melted chocolate over the peanut butter layer and smooth the top with a spatula.
Step 9: Let the chocolate harden at room temperature or in the fridge. If using the fridge, note that the chocolate may discolor slightly.
Step 10: When the chocolate is about 90% set, score it lightly with a sharp knife where you plan to slice the bars. Once fully hardened, lift the bars from the pan using the parchment overhang and cut into squares with a sharp, thin knife.

Tips & Variations

For a crunchier texture, add chopped nuts to the peanut butter layer.
Use crunchy peanut butter instead of smooth for added texture.
Substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
If you don’t have shortening, vegetable oil works well to keep the chocolate glossy and smooth.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let them sit at room temperature for a few minutes before serving for a softer texture.

How to Serve

The image shows a stack of thick rectangular bars arranged on a white plate, placed on a white marbled surface. Each bar has three distinct layers: the bottom layer is dark black with a crumbly texture, the middle layer is thick and light brown with a creamy, slightly rough texture, and the top layer is a thin, smooth, dark chocolate brown. The bars are cut cleanly, showing the clear separation of the layers. In the background, there is a glass of milk that is out of focus, and one dark cookie with white filling lays on the surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cookies instead of Oreos?

Yes, you can substitute Oreos with any chocolate sandwich cookies, but the flavor may change slightly. Avoid double stuffed Oreos for best texture.

Do I have to use shortening in the chocolate topping?

Shortening helps the chocolate set smoothly and stay shiny, but you can use a small amount of vegetable oil instead if you don’t have shortening on hand.

Oreo Peanut Butter Bars Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

Delicious no-bake Oreo Peanut Butter Bars featuring a crunchy Oreo crust, a rich and creamy peanut butter layer, and a smooth chocolate topping. Perfect as an easy, indulgent treat for any occasion.

Author: Stella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes plus chilling time
Yield: 16 bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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 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 Topping

6 ounces semi-sweet chocolate (170 grams), or your favorite variety
2 teaspoons shortening, or 1/2 teaspoon vegetable oil

Instructions

Prepare Pan: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang around the sides for easy removal of bars.
Make Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
Create Peanut Butter Layer: Beat softened butter and brown sugar together until smooth and creamy. Add peanut butter and salt; continue beating until there are no lumps of butter. Gradually mix in powdered sugar, about half a cup at a time, until the mixture is thick and no longer sticky to the touch. Spread this peanut butter mixture evenly over the Oreo crust, pressing gently to form a uniform layer.
Prepare Chocolate Topping: Finely chop the semi-sweet chocolate and place in a heatproof bowl. Melt the chocolate by microwaving on medium power in 45-second intervals, stirring between each until fully melted, or melt gently over a double boiler. Stir in shortening or vegetable oil to smooth the chocolate.
Assemble Bars: Pour the warm chocolate over the peanut butter layer and smooth the surface evenly. Allow the chocolate topping to harden naturally at room temperature or in the refrigerator (note refrigeration may cause slight discoloration).
Score and Slice: When the chocolate is about 90% hardened, score the surface with a sharp knife where you intend to slice the bars to ensure clean cutting. Once completely set, lift the bars out of the pan using the parchment paper overhang. Slice into bars with a sharp, thin knife and serve.

Notes

For the best texture, use regular Oreo cookies, not double stuffed.
If you prefer a sweeter peanut butter layer, adjust the powdered sugar accordingly.
Shortening or vegetable oil helps keep the chocolate topping shiny and smooth.
Allow bars to come to room temperature before slicing if refrigerated to avoid chocolate cracking.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Oreo bars, peanut butter bars, no bake dessert, chocolate peanut butter bars, easy dessert