Description
These Oreo Peanut Butter Bars combine a crunchy Oreo crust with a creamy peanut butter and cream cheese filling, topped with a rich chocolate ganache and Oreo pieces. This no-bake dessert is perfect for any occasion, featuring layers of sweet and salty goodness with a smooth and decadent texture.
Ingredients
Scale
Crust
- 25 Oreo cookies, crushed
- 5 tablespoons butter, melted
Filling
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
- 2 cups broken Oreo pieces (approximately 20 cookies), divided
Ganache
- 1/2 cup heavy whipping cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with foil, allowing some foil to hang over the edges for easy removal later. Set aside.
- Make the Crust: Place the 25 crushed Oreo cookies and melted butter into a food processor. Pulse until the mixture forms fine crumbs evenly combined. Press this crumb mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
- Prepare the Filling: In the bowl of a stand mixer, beat together the cream cheese, creamy peanut butter, and powdered sugar until the mixture is smooth, fluffy, and well combined. Add the vanilla extract and thawed whipped topping, then beat again until just combined. Fold in half of the broken Oreo pieces gently.
- Assemble Filling Layer: Spread the peanut butter cream cheese mixture evenly over the baked Oreo crust layer in the baking dish.
- Make the Ganache: In a microwave-safe bowl, heat the heavy whipping cream for 1 minute or until it starts to simmer. Remove from microwave and add the semi-sweet chocolate chips. Let sit for 1 minute, then whisk until smooth and glossy.
- Top Bars: Pour the chocolate ganache evenly over the cream cheese filling, smoothing out the surface with a spatula. Sprinkle the remaining broken Oreo pieces on top for added texture and decoration.
- Chill to Set: Place the assembled bars in the freezer for 1 hour to set firmly, or alternatively refrigerate for 2 to 3 hours if preferred.
- Serve: Once set, use the foil edges to lift the dessert out of the pan. Slice into bars and serve chilled. Store leftovers in the refrigerator for up to one week.
Notes
- Using room temperature cream cheese ensures a smoother filling without lumps.
- Press the crust firmly into the pan to avoid a crumbly base.
- If you don’t have a food processor, crushed Oreos can be placed in a sealed bag and crushed with a rolling pin.
- For a firmer bar, freezing is recommended; refrigeration works as a slower setting alternative.
- Whipped topping can be substituted with homemade whipped cream if preferred.
- To avoid overpowering sweetness, use semi-sweet chocolate chips rather than milk chocolate for the ganache.
