Chocolate Peanut Butter Squares
The ultimate dessert craving is satisfied with these Chocolate Peanut Butter Squares. With a rich cookie crust, creamy peanut butter filling, and smooth chocolate ganache, they are perfect for any occasion. Indulge in these easy-to-make treats tonight!
Equipment
- Frying Pan
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 22 cookies Oreo cookies
- 3 tablespoons butter, softened
- 2 tablespoons creamy peanut butter I like Skippy Natural 'No Need to Stir'
- ⅓ cup dark brown sugar (packed)
- 2 cups Confectioners' sugar
- 6 tablespoons unsalted butter softened
- 1 ⅓ cups creamy peanut butter
- ⅛ teaspoon salt
- 1 11.5-ounce bag milk chocolate chips preferably Ghirardelli or similar quality
- 6 tablespoons heavy cream
Instructions
- Preheat your oven to 375°F (190°C) and set an oven rack in the middle position.
- Line a 9-inch square baking pan with heavy-duty aluminum foil, allowing a 2-inch overhang on all sides.
- Spray the foil with non-stick cooking spray.
- In a food processor, combine the Oreo cookies (filling included), butter, and peanut butter. Pulse until the cookies are finely crushed and the mixture is combined.
- Press the Oreo mixture firmly into the prepared baking pan.
- Bake the crust for about 6 minutes until it sets slightly.
- While the crust cools, prepare the peanut butter filling by combining the dark brown sugar, Confectioners' sugar, unsalted butter, and creamy peanut butter.
- In a microwave-safe bowl, combine the milk chocolate chips and heavy cream.
- Microwave on medium power (50%) for 1 minute, stirring until smooth.
- Drizzle the ganache evenly over the cooled crust.
- Place the pan in the freezer for about 10 minutes to let the chocolate set.
- Dollop the chilled peanut butter filling over the chocolate layer and press it evenly.
- Reheat the remaining chocolate mixture and pour it over the peanut butter layer.
- Place the bars in the freezer for 1 hour or refrigerate for 2 to 3 hours to set.
- Once firm, cut the bars into squares and serve cold.
Notes
- Tip 1: These can be frozen tightly covered for up to 3 months.
- Tip 2: Let them thaw overnight in the refrigerator before serving.