Introduction

Oreo Peanut Butter Bars combine a crunchy Oreo crust with a creamy peanut butter middle and a rich chocolate topping. These no-bake bars are easy to make and perfect for satisfying your sweet and salty cravings.

A close-up of three stacked dessert bars showing three layers each: the bottom layer is a dark, crumbly cookie crust, the middle layer is a thick, smooth peanut butter filling with a creamy texture and light brown color, and the top layer is a shiny, solid chocolate coating with slight unevenness on the edges. The stack sits on a white marbled surface with a glass of milk blurred in the background and an Oreo cookie partly visible on the left side. The lighting is soft and natural, highlighting the textures and colors clearly. 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 into fine crumbs using a food processor, or place them in a freezer bag and crush 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 the softened butter and brown sugar together until smooth.
Step 5: Add the peanut butter and salt, beating until no lumps of butter remain.
Step 6: Gradually mix in the powdered sugar, about half a cup at a time, until the mixture is firm and does not stick when squeezed.
Step 7: Spread or press the peanut butter mixture evenly over the Oreo crust. Using a piece of wax paper can help smooth the surface.
Step 8: Chop the chocolate finely and place it in a heat-proof 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 in the shortening until smooth, then pour the melted chocolate evenly over the peanut butter layer and smooth the top.
Step 10: Let the chocolate harden at room temperature or in the fridge. If using the fridge, be aware the chocolate may discolor.
Step 11: When the chocolate is about 90% hardened, score the top with a thin sharp knife where you plan to cut.
Step 12: Once fully hardened, lift the bars out of the pan using the parchment overhang and slice into bars with a sharp knife.

Tips & Variations

Use smooth commercial peanut butter without separated oil for best texture.
To make these bars gluten-free, use gluten-free sandwich cookies in place of Oreos.
Swap semi-sweet chocolate for milk or dark chocolate based on your preference.

Storage

Store the bars in an airtight container at room temperature or in the fridge for up to one week. To soften chilled bars before serving, allow them to sit at room temperature for 10–15 minutes.

How to Serve

The image shows five rectangular dessert bars stacked on a white plate over a white marbled surface. Each bar has three clear layers: the bottom is a dark chocolate cookie crust, the middle is a thick, creamy, light brown peanut butter layer with a smooth texture, and the top is a thin, glossy dark chocolate layer. The bars are neatly cut, and the contrast between the dark and light layers is very visible. In the background, there is a blurry glass of milk, and in the foreground, a white marble surface with a single chocolate sandwich cookie on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Natural peanut butter with separated oil is not recommended, as it can affect the texture and make the filling oily. Smooth, commercially prepared peanut butter works best for these bars.

Do I have to refrigerate the bars?

Refrigeration is optional. The bars can be stored at room temperature in a sealed container. Refrigeration helps the chocolate set faster but may cause slight discoloration on the chocolate.