Go Back

Peanut Butter Oreo Bars

Decadent no-bake dessert bars featuring a crushed Oreo crust, a thick layer of creamy peanut butter fudge, and a smooth chocolate topping. Like a giant Reese's cup on an Oreo!
Print Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Oreo Cookie Crust
  • 36 Oreos standard size, not Double Stuf, about 1 standard package
  • 0.5 cup unsalted butter melted
Peanut Butter Filling
  • 1.5 cups creamy peanut butter do not use natural style
  • 0.5 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
Chocolate Topping
  • 1.5 cups semi-sweet chocolate chips
  • 2 tbsp creamy peanut butter or 1 tbsp coconut oil

Equipment

  • 8x8 or 9x9 inch baking pan
  • Food processor or rolling pin
  • Hand mixer or stand mixer
  • Microwave-safe bowls

Method
 

  1. Line an 8x8 or 9x9 inch square baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal.
  2. Crush the Oreos (entire cookies, including cream) in a food processor until fine crumbs form. Mix thoroughly with 1/2 cup melted butter.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while making the filling.
  4. In a large bowl, beat the 1.5 cups creamy peanut butter and 1/2 cup softened butter until smooth. Add vanilla and a pinch of salt.
  5. Gradually add the powdered sugar, mixing until a thick, smooth, dough-like consistency forms.
  6. Spread the peanut butter filling evenly over the chilled Oreo crust, pressing it flat.
  7. In a microwave-safe bowl, melt the chocolate chips and 2 tablespoons of peanut butter in 20-second increments, stirring until completely smooth.
  8. Pour the melted chocolate over the peanut butter layer, spreading it evenly to the edges.
  9. Chill in the refrigerator for at least 2 hours, or until the chocolate is completely set. Use a hot, dry knife to slice into clean squares before serving.

Notes

Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Use a hot knife for the cleanest cuts.