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Oreo Peanut Butter Bars

Updated Jul 13, 2021Published Jun 2, 2017 By Julia 11 CommentsThis post may contain affiliate links.

Summary:
Enjoy this 6-ingredient summertime treat featuring three delicious layers: a crushed Oreo crust, a thick and creamy peanut butter filling, and a rich chocolate topping. This is a no-bake recipe — perfect to make on a hot day.
tall stack of oreo peanut butter bars

Oreo Peanut Butter Bars

5 from 3 votes
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Prep: 30 mins
Chill: 3 hrs
Yield: 16 bars

INGREDIENTS

Oreo Crust:

  • 13-ounce package oreo cookies (Note 1)
  • 6 tablespoons butter

Peanut Butter Filling:

  • 1.5 cups crunchy peanut butter (Note 2)
  • 1/2 cup powdered white sugar
  • 4 tablespoons butter

Chocolate Topping:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons crunchy peanut butter

INSTRUCTIONS

  • Make Crust: Line 8×8 inch baking dish with foil, and grease sides and bottom with butter. Add Oreos to food processor and pulse until finely crushed. Melt butter in large mixing bowl in microwave. Add crushed Oreos to bowl and stir with melted butter until well-mixed. Transfer to prepared baking dish, forming flat crust by pressing down along bottom of dish. Place baking dish in freezer.
  • Make Filling: Melt butter in large mixing bowl in microwave. Stir in peanut butter and sugar until well-mixed. Distribute mixture over chilled crust in baking dish. Return to freezer.
  • Make Topping: Add chocolate chips and peanut butter to large mixing bowl. Bring heavy whipping cream to simmer in small saucepan over medium-low heat. Pour heated cream over chocolate chips and peanut butter, and stir until completely smooth. Pour chocolate mixture over chilled filling in baking dish, spreading evenly. Cover and refrigerate overnight or at least a few hours.
  • Serve: Lift up sides of foil to remove from baking dish and transfer to cutting board. Cut into 16 square bars, and serve (Note 3).

NUTRITION

Makes 16 Servings
Amount Per Serving (1 bar):
Calories 420 (66% from fat)  
Total Fat 31g 48%
   Saturated Fat 12g 58%
Cholesterol 28mg 9%
Sodium 180mg 8%
Net Carb 30g  
Total Carb 33.5g 11%
   Dietary Fiber 3.5g 14%
   Sugars 21g  
Protein 8g  
Vitamin A 7% · Vitamin C 0% · Calcium 3% · Iron 7%

PHOTOS

tall stack of oreo peanut butter bars
crushing oreos in a food processor bowl
using crushed oreos as a crust
middle peanut butter layer of bars
top chocolate layer of oreo peanut butter bars
close up view of oreo peanut butter bars

NOTES & TIPS

(1) Oreos. About 21 individual Oreo cookies. I use the classic type with two chocolate wafers sandwiching a white creme filling. Don’t use the Golden variety or flavored cremes.
(2) Peanut Butter. About 12 ounces weight. I use crunchy salted peanut butter, without any special flavors or add-ins, and unsweetened. This is often referred to as “natural” peanut butter on package labels, and only peanuts and salt are listed on the ingredient label. There is typically some separation at room temperature, so stir up the jar of peanut butter before measuring out the amount to use. Creamy peanut butter is also fine to use.
(3) Serving / Storage. This dessert can be made a day ahead of time, and leftovers can be stored in a covered container in the refrigerator. Serve chilled.

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Filed Under: Desserts, Per Serving: More Than 10g Net Carbs Tagged With: 6-10ingredients, butter, chocolate chips, heavy cream, Oreos, peanut butter, sugar, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Kerry @ Kerry C

Love these, they look so delicious!

Vote Up1Vote Down  Reply
6 years ago
Keri Britton

How make it without any chocolate in the recipe?

Vote Up0Vote Down  Reply
1 year ago
Sara

Can you use creamy peanut butter do you think?

Vote Up0Vote Down  Reply
4 years ago
Julia

Yes, that should be fine. I definitely prefer this with crunchy, but creamy will also work 🙂

Vote Up0Vote Down  Reply
4 years ago
Sonja Maierhauser

Where have these been all my life?! I made them last week and they were perfect! Thanks for the great recipe!

Vote Up0Vote Down  Reply
5 years ago
Rebekah | Kitchen Gidget

Oh my GOSH these look beyond amazing!

Vote Up0Vote Down  Reply
5 years ago
Austen Anne

Thanks so much for the recipe! These are insanely rich and I’d definitely make them again. My top layer of chocolate didn’t set quite as nicely as yours and made it hard to cut because it was pretty liquid-y (kind of the consistency of custard?). Not sure why it ended up so different. When I make it again, will probably add more chocolate chips to the heavy cream.

Vote Up0Vote Down  Reply
6 years ago
Julia

You can try leaving it in the freezer longer before adding the top chocolate layer (at least 15 minutes), to make sure everything has hardened before adding the top layer. After adding the top layer, you can leave it in the refrigerator longer so that it has time to set before you cut into it (I recommend 1 hour in the recipe but you could try a few hours). Make sure you’re using heavy whipping cream and not a substitute. Hope that helps!

Vote Up0Vote Down  Reply
6 years ago
Ardi

They already look delicious to me

Vote Up0Vote Down  Reply
6 years ago
Shanna

These looks so yummy!

Vote Up0Vote Down  Reply
6 years ago
Karly Campbell

I don’t think I’ve every seen a no-bake something that looks this stinking beautiful. I cannot wait to try this out!

Vote Up0Vote Down  Reply
6 years ago

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