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Peanut Butter Oreo Bars Recipe

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Peanut Butter Oreo Bars are a decadent no-bake dessert featuring a crunchy Oreo cookie crust, a creamy peanut butter layer sweetened with brown sugar and powdered sugar, and topped with a smooth semi-sweet chocolate glaze. These bars combine the classic flavors of peanut butter and Oreo cookies into an easy-to-make treat perfect for any occasion.

Ingredients

Scale

Oreo Crust

  • 15 Oreo cookies (not double stuffed)
  • 3 tablespoons unsalted butter (42 grams), melted

Peanut Butter Layer

  • 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 cup powdered sugar (183 grams), sifted

Chocolate Layer

  • 6 ounces semi-sweet chocolate (170 grams), chopped
  • 2 teaspoons shortening (or 1/2 teaspoon vegetable oil)

Instructions

  1. Prepare the Pan: Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang on the sides to help lift the bars out later.
  2. Crush Oreos: Crush the Oreo cookies, including the filling, into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
  3. Make Oreo Crust: Mix the crushed Oreos with the melted butter until evenly combined.
  4. Press Crust: Press the cookie crumb mixture firmly into the bottom of the prepared pan to form an even layer.
  5. Mix Peanut Butter Layer: Beat the softened butter and brown sugar together until smooth and creamy.
  6. Add Peanut Butter and Salt: Beat in the smooth peanut butter and salt until the mixture is lump-free and uniform.
  7. Incorporate Powdered Sugar: Gradually mix in the sifted powdered sugar about half a cup at a time, continuing to beat until the mixture is thick and no longer sticky to the touch.
  8. Spread Peanut Butter Layer: Spoon the peanut butter filling evenly over the Oreo crust, then spread and press it down into a smooth, even layer; using wax paper can help achieve an even surface.
  9. Melt Chocolate: Chop the semi-sweet chocolate finely and place it in a heatproof 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.
  10. Add Shortening: Stir the shortening into the melted chocolate to achieve a smooth, glossy finish.
  11. Top with Chocolate: Pour the melted chocolate evenly over the peanut butter layer and smooth the top with a spatula.
  12. Set Chocolate Layer: Allow the chocolate to harden at room temperature or refrigerate to speed up the process. Note refrigeration may cause slight discoloration.
  13. Score Before Full Hardening: When the chocolate is about 90% set, score the surface with a thin, sharp knife where you plan to slice the bars to make cutting easier.
  14. Remove and Slice: Once fully hardened, lift the bars out of the pan using the parchment or foil overhang. Place on a cutting board and slice into bars with a sharp, thin knife.

Notes

  • Using parchment paper or foil with an overhang makes removing the bars easier.
  • Ensure peanut butter mixture is not sticky before spreading to prevent a messy top layer.
  • Microwaving chocolate on medium power prevents burning; stirring frequently ensures even melting.
  • Shortening helps keep the chocolate layer glossy and firm at room temperature.
  • Bars can be stored at room temperature or refrigerated. Refrigeration may discolor the chocolate but will firm the bars faster.

Keywords: Peanut Butter Oreo Bars, no bake dessert, peanut butter bars, Oreo crust, chocolate peanut butter bars

Find it online: https://platedandproud.com/peanut-butter-oreo-bars-recipe/