Ingredients
Equipment
Method
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Stir well until all the cookie crumbs are evenly moistened. Press this mixture firmly into the bottom of an 8x8 inch baking pan that has been lined with parchment paper, leaving an overhang on the sides for easy lifting. Chill the crust in the refrigerator for at least 10 minutes while you prepare the filling.2 cups crushed Oreo cookies, 1/2 cup unsalted butter
- In a separate bowl, beat together the creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined. If the mixture seems too stiff, you can add a tablespoon of milk or melted butter at a time until it reaches a spreadable consistency.1 cup creamy peanut butter, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon milk or melted butter
- Remove the chilled Oreo crust from the refrigerator. Evenly spread the peanut butter filling over the Oreo crust, ensuring it covers the surface completely. Smooth the top with a spatula for an even layer.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable shortening (or coconut oil). Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Stir until fully incorporated and glossy.1 cup semi-sweet chocolate chips, 2 tablespoons vegetable shortening
- Pour the melted chocolate evenly over the peanut butter layer. Gently tilt the pan or use a spatula to spread the chocolate to the edges.
- Place the pan back in the refrigerator and chill for at least 30 minutes, or until the chocolate topping is firm. Once set, lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars using a sharp knife.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.