Description
These Chocolate Peanut Butter Squares are a decadent no-bake treat featuring a crunchy Oreo crust, a creamy peanut butter filling, and a smooth chocolate ganache topping. Perfectly balanced in flavors and textures, they are easy to prepare and ideal for sharing at gatherings or enjoying as a rich dessert.
Ingredients
Crust
- 22 Oreo cookies (with filling)
- 3 tablespoons softened butter
- 2 tablespoons creamy peanut butter (e.g., Skippy Natural “No Need to Stir”)
Peanut Butter Filling
- 1/3 cup (packed) dark brown sugar
- 2 cups confectioners’ sugar
- 6 tablespoons unsalted butter, softened
- 1 1/3 cups creamy peanut butter
- 1/8 teaspoon salt
Chocolate Ganache
- 1 (11.5-ounce) bag milk chocolate chips (preferably Ghirardelli or similar quality)
- 6 tablespoons heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F and place a rack in the middle. Line a 9-inch square baking pan with heavy-duty aluminum foil, leaving about 2 inches overhang on all sides. Spray the foil generously with non-stick cooking spray to prevent sticking.
- Make the Crust: Place the Oreo cookies, softened butter, and peanut butter in a food processor bowl equipped with the blade attachment. Pulse until the cookies are finely crushed and the mixture is well combined. Press this mixture firmly and evenly into the bottom of the prepared pan using your hands, then smooth with the bottom of a measuring cup. Bake for 6 minutes in the oven to set the crust. Remove and cool completely on a wire rack.
- Prepare the Peanut Butter Filling: While the crust cools, combine the dark brown sugar, confectioners’ sugar, softened butter, peanut butter, and salt in a mixing bowl fitted with a paddle attachment. Mix on medium-low speed until all ingredients are evenly combined without whipping excessively. Chill this filling mixture in the refrigerator until ready to assemble.
- Make the Chocolate Ganache: In a microwave-safe bowl, combine the milk chocolate chips and heavy cream. Microwave on medium power (50%) for 1 minute, then stir until warm but not fully melted. Continue heating in 15-second bursts, stirring thoroughly after each, until the ganache is smooth and glossy. Take care not to overheat to avoid separation.
- Assemble the Bars: Drizzle about 1/3 cup of the ganache evenly over the cooled crust. Spread it into a thin layer gently with an offset spatula, being careful not to disturb the crust. Freeze the pan until the chocolate layer sets, about 10 minutes.
- Add the Peanut Butter Layer: Dollop the chilled peanut butter filling over the set chocolate layer. Press it evenly into a smooth layer with your hands; if sticky, lightly dust your hands with confectioners’ sugar to make handling easier.
- Top with Ganache and Chill: Reheat the remaining ganache on full power for 15 to 20 seconds in the microwave, stirring until smooth. Pour evenly over the peanut butter layer and smooth to the edges with an offset spatula. Place the bars in the freezer for 1 hour or refrigerate for 2 to 3 hours until fully set.
- Serve: Once firm, use the foil overhang to lift the bars from the pan. Transfer to a cutting board and slice into small squares using a sharp chef’s knife. Store bars in the refrigerator, serving chilled. They keep well for up to 4 days.
Notes
- Using a food processor makes crushing the Oreos and blending the crust mixture quick and even.
- The peanut butter filling should be mixed gently to maintain a creamy texture; avoid whipping to prevent airiness.
- When melting chocolate ganache, stirring frequently and using short microwave bursts prevents overheating and separation.
- Dusting hands with confectioners’ sugar helps handle sticky peanut butter filling without mess.
- Bars are rich; cutting into small squares is recommended for serving.
- Store bars in the refrigerator to keep them firm and fresh up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
