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No-bake Peanut Butter Oreo Bars have got it all: salt, chocolate, nuts, and of course, Oreos! Oh, and did I mention that they’re no-bake? Yep, you won’t even have to preheat your oven to get a batch of these nutty beauties. These are lunch lady bars but made with OREOS!
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Easy Peanut Butter Bars with Oreos
It’s no secret that I’m a fan of no-bake bars. With minimal cooking, easy cleanup, and endless variations, it’s easy to see why! I’ve made double peanut butter, s’mores, peanut butter pretzel, and even skinny no-bake bars. This time around, I wanted to experiment with different candies and snack treats. Finally, I landed on Oreos! Lucky for me, these cookies make for the most perfect crust. Don’t believe me? Try it out for yourself!
Why You’ll Love This Recipe
- No-bake recipes are always a favorite for novice cooks, so these bars are a great option for you if you get nervous once ovens get involved.
- Only five ingredients are necessary in order to throw these bars together!
- Oreos + Peanut Butter = A match made in heaven!
- Butter – I prefer using unsalted butter for this recipe.
- Oreo cookies – Instead of graham crackers or Ritz crackers or pretzels for these peanut butter bars, we’re using OREOS!
- Peanut butter – Be sure to use a no-stir peanut butter (not natural)
- White Chocolate Chips – for the topping I use white chocolate instead of semi-sweet chocolate so you see the color difference and they’re prettier!
How to Make No-Bake Oreo Peanut Butter Bars
- Prepare pan: Using an 8×8” or 9×9” pan, line the dish with aluminum foil and spray it with nonstick cooking spray.
- Make crust: Crush the Oreo cookies into fine crumbs using a food processor. Set about two tablespoons of cookie crumbs aside. Then, add the melted butter to your Oreo crumbs and blend. Once smooth, add ¾ cup peanut butter and 1 cup powdered sugar. Blend the mixture until thick and well combined. Press this mixture into the bottom of your prepared pan, forming a thick crust.
- Make filling: In a microwave safe bowl, heat two tablespoons of peanut butter and the white chocolate chips at 50% power in the microwave. Heat in thirty second increments, mixing between each heating increment. Repeat this process until the chocolate chips and peanut butter have melted together and become smooth. Spread the filling over your crust, creating an even layer. Sprinkle the remaining Oreo crumbs over the filling and allow the bars to chill.
- Cut bars: Once the bars have set, you can cut them! Let the bars sit for 10 minutes at room temperature and use a warm knife to make clean, swift slices in the bars.
- The Oreos should be crushed into very fine crumbs, not chunks. You can use a food processor to get the job done! If you don’t have a food processor, you can place the cookies in a gallon-size ziplock bag and crush them with a rolling pin or other blunt object.
- Make this recipe gluten free by subbing the classic Oreos for the gluten-free Oreos!
- You can use milk or semi-sweet chocolate instead of white chocolate to bring a richer flavor to the bars.
This recipe isn’t gluten-free, but you can fix that by using gluten-free Oreos.
You can store Oreo peanut butter bars in a ziplock bag or airtight container in the refrigerator for up to a week.
Yes, you can freeze Oreo peanut butter bars in the freezer, stored in an airtight container or ziplock bag, for up to two months.
No Bake Oreo Peanut Butter Bars Recipe
- 6 tablespoons (84g) Challenge unsalted butter melted
- 20 Oreo Cookies
- 1 cup (113g) powdered sugar
- ¾ cup (200g) + 2 tablespoons peanut butter divided
- 1 cup (170g) white chocolate chips
- Line an 8×8″ or 9×9″ pan with foil and spray with nonstick cooking spray.
- Place Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs. Add the melted butter and blend until smooth, then add the powdered sugar and 3/4 cup peanut butter. Blend until thick. Press into prepared pan.
- Place 2 tablespoons peanut butter and white chocolate chips in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Spread over the mixture in the pan in an even layer and sprinkle with the reserved cookie crumbs. Chill until set.
- For clean cuts, let the cold pan sit at room temperature for about 10 minutes and heat your knife under hot water. Use swift strokes when cutting and you’ll avoid cracking the top too much. Store in an airtight container for up to 4 days.
- Be sure to crush the cookies to a fine crumb – this is best done with a food processor.
- Milk chocolate or semi-sweet chocolate may be substituted for the white chocolate.
- Store in the refrigerator for up to 1 week.
- Bars can be frozen for up to 2 months.
Last Updated on April 15, 2023