No Bake Oreo Peanut Butter Bars
Craving something sweet and indulgent? Try these No Bake Oreo Peanut Butter Bars! With a delicious combination of creamy peanut butter and crunchy Oreo cookies, they are the ultimate treat for any occasion. Easy to make and no baking required, you’ll want to whip them up tonight!
Equipment
- Frying Pan
- Blender
- Food Processor
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 6 tablespoons Challenge unsalted butter
- 20 Oreo Cookies
- 1 cup powdered sugar
- ¾ cup peanut butter
- 2 tablespoons peanut butter reserved for the topping
- 1 cup white chocolate chips
Instructions
- Line an 8×8 inch or 9×9 inch pan with foil and spray it with nonstick cooking spray.
- Place the Oreo cookies in a food processor and pulse until roughly chopped. Reserve about 2 tablespoons of the cookie crumbs for later use.
- Add the melted butter to the food processor with the cookie crumbs. Blend until the mixture is smooth. Add the powdered sugar and ¾ cup of peanut butter and blend again until thick.
- Press the mixture into the prepared pan, smoothing it out evenly.
- In a microwave-safe bowl, combine the reserved 2 tablespoons of peanut butter with the white chocolate chips. Heat on 50% power in 30-second increments, stirring in between, until melted and smooth.
- Spread the melted white chocolate evenly over the mixture in the pan. Sprinkle the reserved cookie crumbs over the top.
- Chill in the refrigerator until set, about 1 to 2 hours.
- Let the cold pan sit at room temperature for about 10 minutes before cutting. Heat a knife under hot water for clean cuts.
- Use swift strokes to cut the bars, then store in an airtight container for up to 4 days.
Notes
- Tip 1: Be sure to crush the cookies to a fine crumb – this is best done with a food processor.
- Tip 2: Milk chocolate or semi-sweet chocolate may be substituted for the white chocolate.
- Tip 3: Store in the refrigerator for up to 1 week.
- Tip 4: Bars can be frozen for up to 2 months.