No-Bake Peanut Butter Oreo Bars
No-Bake Peanut Butter Oreo Bars with a crunchy Oreo crust, creamy peanut butter layer, and fudgy chocolate topping. An easy, oven-free dessert.
Ingredients
- 15 Oreos Original, not Double Stuf
- 4 Tablespoons butter softened
- ¾ cup smooth peanut butter
- ½ cup butter
- 1 ⅓ cups graham cracker crumbs
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 5 oz semi-sweet chocolate
- 2 Tablespoons peanut butter
Instructions
- Line an 8×8 baking pan with parchment paper and set aside.
- In a food processor, process the Oreos until fine crumbs form. Add the softened butter and pulse to combine.
- Press the mixture into the prepared pan and freeze for 15 to 20 minutes.
- In a large bowl, mix the peanut butter, butter, and graham cracker crumbs until combined. Add the powdered sugar and vanilla and mix again until smooth.
- Press the peanut butter mixture evenly over the chilled Oreo crust, then chill in the freezer again.
- In a microwave-safe bowl, melt the semi-sweet chocolate and peanut butter in 30-second increments, stirring between each, until smooth.
- Pour the chocolate over the peanut butter layer and gently spread with a spatula.
- Chill in the fridge for 1 to 2 hours, or until fully set, then slice and serve.
Notes
Oreos: Use regular Oreos, not Double Stuf.
Butter: Softened salted butter works well for the crust.
Peanut butter: Use a smooth, no-stir brand like Skippy or Jif.
Pan: This recipe fits an 8×8 pan and can be doubled for a 9×13 pan.
Decorate: Add sprinkles, or drizzle melted peanut butter or white chocolate over the top before the chocolate sets.
Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in an airtight container for up to 3 months, then thaw in the fridge overnight before serving.
Serving: These bars soften at room temperature, so keep them chilled until ready to serve.