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Squares of Peanut Butter Oreo Bars arranged on a white surface with whole and crushed Oreo cookies scattered around.
Daniel

Peanut Butter Oreo Bars

No-bake dessert bars with a crunchy Oreo crust, creamy peanut butter filling, and a chocolate ganache top that tastes like a grown-up peanut butter cup.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 24 whole cookies Oreo cookies about 2 cups crumbs, filling included
  • 6 tbsp unsalted butter melted
For the Peanut Butter Filling
  • 1.5 cups creamy peanut butter not natural style
  • 6 tbsp unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
For the Chocolate Topping
  • 1.5 cups semisweet chocolate chips
  • 0.5 cup heavy cream
  • 2 tbsp creamy peanut butter optional, for swirling

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Medium saucepan
  • Mixing Bowls
  • Rubber spatula
  • Offset spatula or knife

Method
 

Make the Crust
  1. Pulse Oreos in a food processor until fine crumbs form, or place in a zip-top bag and crush with a rolling pin. Stir in melted butter until evenly moistened. Press firmly into a parchment-lined 9x13-inch pan using the bottom of a measuring cup. Freeze for 15 minutes while you make the filling.
Make the Peanut Butter Filling
  1. Beat peanut butter and softened butter together until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla, and salt; beat on low until combined, then increase to medium and beat until fluffy, scraping the bowl as needed.
  2. Spread peanut butter mixture evenly over the chilled crust with an offset spatula. Work quickly as the warmth of your hands softens the mixture. Return to freezer for 15 minutes.
Make the Chocolate Topping
  1. Heat heavy cream in a small saucepan over medium heat until steaming and small bubbles form around the edges, about 3-4 minutes. Do not boil. Pour over chocolate chips in a heatproof bowl. Let stand 2 minutes, then stir until completely smooth.
  2. Pour chocolate ganache over the chilled peanut butter layer, spreading to the edges. If desired, dollop the 2 tablespoons peanut butter on top and drag a toothpick through to create swirls. Refrigerate until set, at least 2 hours or overnight.
Cut and serve
  1. Lift from pan using parchment overhang. Run a sharp knife under hot water, wipe dry, and slice into 16 squares, cleaning the knife between cuts for clean edges. Serve chilled or at cool room temperature.

Notes

For cleanest cuts, chill the bars thoroughly and use a hot knife wiped dry between each slice. Substitute crunchy peanut butter in the filling for added texture, or use milk chocolate chips for a sweeter bar. These keep refrigerated for up to 5 days or frozen for up to 2 months; thaw overnight in the refrigerator before serving.