Description
Delight in these rich Peanut Butter Oreo Bars featuring a crunchy Oreo cookie base, a smooth peanut butter layer, and a luscious chocolate topping. Perfectly balanced in sweetness and texture, these bars are an irresistible treat for any dessert lover.
Ingredients
Scale
Oreo Base
- 15 Oreo cookies, not double stuffed
- 3 tablespoons unsalted butter, melted (42 grams)
Peanut Butter Layer
- 1/4 cup unsalted butter, softened (56 grams)
- 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, sifted (183 grams)
Chocolate Topping
- 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 around the sides to easily lift out the bars later.
- Make the Oreo Crust: 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. Mix the crushed cookies with melted butter, then press firmly into the bottom of the prepared pan to form an even crust.
- Create the Peanut Butter Layer: Beat softened butter and brown sugar together until smooth. Add peanut butter and salt, mixing until no lumps remain. Gradually add sifted powdered sugar, about 1/2 cup at a time, mixing thoroughly until the mixture is stiff and no longer sticky. Spread and press the peanut butter mixture evenly over the Oreo crust using a spatula or wax paper.
- Prepare the Chocolate Topping: Chop the chocolate into fine pieces. Melt the chocolate in a microwave on medium power in 45-second intervals, stirring between each until completely melted, or melt over a double boiler. Stir in the shortening or vegetable oil until smooth. Pour this warm chocolate over the peanut butter layer and smooth the surface.
- Set and Slice: Allow the chocolate to harden at room temperature or in the refrigerator (noting fridge may cause discoloration). When the chocolate is about 90% hardened, score with a sharp knife to mark slices. Once fully set, lift the bars out using the parchment overhang and slice into 16 squares with a sharp, thin knife.
Notes
- Use smooth, commercially prepared peanut butter to ensure the right texture; avoid natural peanut butters where oil separates.
- Nutrition details are estimates based on slicing the pan into 16 equal bars.
- Store bars in an airtight container at room temperature or in the fridge to maintain freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
