No-bake Peanut Butter Oreo Bars are a crowd-pleasing, no-fuss dessert that combines crunchy Oreos, creamy peanut butter, and a chocolatey topping. I’ve made these dozens of times for potlucks and quiet weeknight cravings — they come together fast and always disappear first. If you like easy, nostalgic treats, this one’s a keeper; it’s similar in spirit to other no-bake peanut butter favorites like my go-to no-bake peanut butter pie that uses the same rich peanut butter base.
Why Make This Recipe
- Fast and easy: no oven, 20 minutes active work and then chill — perfect for busy cooks.
- Crowd-pleaser: sweet, salty, and crunchy textures appeal to kids and adults alike.
- Make-ahead convenience: refrigerate or freeze for parties and grab-and-go treats.
- Minimal equipment: you only need a food processor (or a sturdy zip-top bag and rolling pin) and a square pan.
- Personal insight: I love this recipe because the Oreo layer adds a playful crunch that keeps the bars from feeling too dense.
Recipe Overview
Prep time: 20 minutes
Chill time: 1–2 hours (or 20–30 minutes in the freezer)
Total time: 1 hour 20 minutes (including chill)
Servings: 12 bars
Difficulty: Easy
Method: No-bake assembly and chilling
Basic ingredients (tested proportions):
- 2 cups crushed Oreo cookies (about 24 cookies), divided
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1 cup creamy peanut butter (smooth), room temperature
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 cups semi-sweet chocolate chips
- 2 tbsp vegetable oil or light corn syrup (for glossy chocolate topping)
Equipment recommendations: 8×8-inch square pan, parchment paper, food processor (or strong zip-top bag and rolling pin), medium saucepan or microwave-safe bowl.
For another simple no-bake cookie and bar idea, these classic no-bake chocolate cookies show the same quick-set technique with oats and chocolate.
My Experience Making This Recipe
I tested this recipe three times, adjusting the peanut butter-to-sugar ratio so the filling held its shape without being dry. Early batches were too soft until I tightened the filling with an extra 1/4 cup powdered sugar and more crushed Oreos in the base. Once dialed in, the bars slice cleanly after proper chilling.
How to Make No-Bake Peanut Butter Oreo Bars
The process is simple assembly: make a crunchy Oreo base, press in a peanut butter filling, then pour a shiny chocolate layer on top and chill until set. Key techniques are pulsing the Oreos to the right texture (fine crumbs with small crunchy bits), warming the chocolate just until glossy, and pressing layers firmly but evenly so the bars hold together. Expect about 20 minutes of active time and at least 1 hour of chill for best slicing.
Quick step-by-step (tested):
- Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Pulse 1 1/2 cups Oreos in a food processor with the melted butter until coarse crumbs form; press into the pan to make the base.
- Whisk peanut butter and powdered sugar until smooth, then fold in remaining 1/2 cup finely crushed Oreos; spread over the base and press gently.
- Melt chocolate chips with oil in 20–30 second microwave bursts or over a double boiler, stirring until smooth; spread over the peanut layer.
- Chill 1–2 hours in the fridge (or 20–30 minutes in the freezer) until firm, then lift out and slice into 12 bars.
For another three-ingredient no-fuss peanut butter treat, see this 3-ingredient peanut butter balls for more inspiration.
Expert Tips for Success
- Use room-temperature peanut butter so it mixes smooth with powdered sugar and gives a creamy texture.
- Pulse Oreos to a mix of fine crumbs and small bits — too fine and the base becomes paste-like; too coarse and it won’t bind well.
- Warm chocolate gently: overheat causes bloom and a grainy finish. If using a microwave, stir every 15–20 seconds.
- Press layers evenly with the back of a measuring cup to eliminate air pockets and help clean slicing.
- Chill fully before slicing; run a sharp knife under hot water, dry it, and make decisive strokes for neat bars.
How to Serve No-Bake Peanut Butter Oreo Bars
- Serve chilled on a platter with a dusting of powdered sugar or crushed Oreos for contrast.
- Pair with cold milk, coffee, or a scoop of vanilla ice cream for a dessert plate.
- Cut into mini squares for parties or into larger slices for a decadent treat at potlucks.
- Garnish with chopped peanuts or a drizzle of melted white chocolate for holidays.
Storage and Reheating Guide
- Refrigerate: store in an airtight container for up to 5 days; keep layers flat to avoid smearing the chocolate top.
- Freeze: individually wrap bars in plastic wrap and freeze in a sealed container for up to 3 months; thaw in the fridge overnight.
- Reheating: no need to reheat — serve chilled or at cool room temperature. If you prefer softer texture, leave at room temperature 15–20 minutes before serving.
For variations that pair peanut butter with fruit, these banana and peanut butter chew sticks show complementary flavor profiles and storage tips.
Recipe Variations
- Gluten-free: use gluten-free sandwich cookies in place of Oreos and confirm the powdered sugar is GF-certified.
- Dairy-free / vegan: use dairy-free butter and dairy-free chocolate chips (and check the cookies are vegan).
- Extra crunch: fold some chopped salted peanuts into the peanut butter layer or sprinkle on top.
- Peanut-free: swap peanut butter for sunflower seed butter (note: color and flavor will change slightly).
Nutritional Highlights
- Key benefits: provides protein from peanut butter and quick energy from carbohydrates — good as an occasional indulgence or treat.
- Allergens: contains peanuts, dairy (butter and chocolate), and wheat (Oreos) — not suitable for those with peanut, dairy, or gluten allergies unless adapted.
- Portion guidance: one 2-inch bar is a reasonable serving; keep portions small due to high calorie and sugar content.
For another bite-sized peanut butter dessert option, consider these no-bake peanut butter cheesecake balls that offer similar flavors in a single bite.
Troubleshooting Common Issues
- Filling too soft and bars fall apart: add 2–4 tbsp more powdered sugar or chill longer; pressing layers firmly also helps.
- Chocolate topping streaky or dull: re-melt gently and stir in 1 tsp oil or light corn syrup for shine; avoid overheating.
- Slicing messy or crumbly bars: chill thoroughly and use a hot, clean knife (wipe between cuts) for clean edges.
Frequently Asked Questions
Q: Can I use natural peanut butter?
A: You can, but natural peanut butter (oil-separated) tends to be looser; stir thoroughly and reduce added butter in the base if needed. If the filling seems runny, add 2–4 tablespoons more powdered sugar and refrigerate until firm.
Q: How do I make these nut-free for a school event?
A: Replace peanut butter with sunbutter (sunflower seed butter) and confirm all other ingredients are nut-free and labeled safe. Texture and flavor will be slightly different but still delicious.
Q: Can I make these ahead for a party and still have good texture?
A: Yes — make up to 3 days ahead and keep refrigerated. For longer storage, freeze individually wrapped bars for up to 3 months and thaw in the fridge before serving.
Q: What’s the best way to crush Oreos without a food processor?
A: Use a sturdy zip-top bag and rolling pin; roll firmly until you get mostly fine crumbs with some small pieces left. A heavy skillet works too if you press down repeatedly.
Conclusion
For a tried-and-true recipe reference and visual step-by-step for a similar peanut butter Oreo bar, check out this helpful guide on Easy Peanut butter Oreo Bars – Lifestyle of a Foodie. Print
No-Bake Peanut Butter Oreo Bars
- Total Time: 80 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
A crowd-pleasing no-bake dessert that combines crunchy Oreos and creamy peanut butter, topped with a chocolate layer.
Ingredients
- 2 cups crushed Oreo cookies (about 24 cookies), divided
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 cups semi-sweet chocolate chips
- 2 tbsp vegetable oil or light corn syrup
Instructions
- Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Pulse 1 1/2 cups Oreos in a food processor with the melted butter until coarse crumbs form; press into the pan to make the base.
- Whisk peanut butter and powdered sugar until smooth, then fold in remaining 1/2 cup finely crushed Oreos; spread over the base and press gently.
- Melt chocolate chips with oil in microwave bursts or over a double boiler, stirring until smooth; spread over the peanut layer.
- Chill for 1-2 hours in the fridge (or 20-30 minutes in the freezer) until firm, then lift out and slice into 12 bars.
Notes
Use room-temperature peanut butter for easy mixing. Chill fully before slicing for clean edges.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg