I can’t even.
I’m currently writing to you knee deep in chocolate covered creamy peanut butter Oreo mania right now. Do NOT send help. I’ll find my way out.
Reese’s Peanut Butter White Chocolate Bark’s darker twin sister is ready to be shared with the world. Warning: this stuff is messy, addicting, and decadent – in every wonderful way.
I adore making bark. It’s a mindless, no-bake way to literally add anything you want to chocolate. All the little do-dads hiding in your pantry. Chocolate bark is a cry from heaven when you have some holiday treats to make without all the time in the world.
Or when you just need a chocolate break – and you need it fast.
I personally love (read: loooove) peanut butter and Oreos together. I know I’m not the only one who spreads peanut butter on top of Oreos. The combination of peanut butter and Oreos is what dreams are made of and you’re getting a whole lot of both in today’s recipe.
The bark was inspired by FOUR of my recipes. A delightful plethora of my finest work, if you will. The whole bark-layering ordeal came from my Reese’s Peanut Butter White Chocolate Bark – I made it for absolutely no rhyme or reason, literally threw white chocolate, peanut butter, and Reese’s Pieces together. 10 minutes later? Amazing.
While bark is typically made free-form on a baking sheet or sheet pan, I made this bark in a 9×9 square pan so that the Oreo crust could compact together easily. IT does take some time to chill and set – about 2 hours all together.
The crust is a simple 2 ingredient mixture of melted butter and Oreo crumbs. 24 Double Stuf Oreos pulverized into crumbly oblivion. It is the exact same recipe (both ingredients and quantity) I used for my Skinny Peanut Butter Pie.
But there is absolutely nothing skinny about today’s recipe.
But not really.
The idea to shove a peanut butter layer into the middle of bark came from Chocolate Covered Peanut Butter Pretzel Bites -> a zero effort treat that people will LOVE you for making, by the way.
I tested my boundaries and really squished as much peanut butter as possible into the middle layer. It is a mixture of 1 cup peanut butter, butter, powdered/confectioners’ sugar, vanilla extract and salt. Diet food, really. The consistency is thick, creamy, dense, and stick-to-the-roof-of-your-mouth-incredible. Taste testing the peanut butter layer is half the fun.
Gently spread the thick peanut butter layer over the Oreo crust – just as you were frosting a pan of brownies. *Be warned the layer is quite thick. I used the back of a spoon sprayed with a touch of non-stick spray to mold the peanut butter layer onto the Oreo crust. The oreo crumbs may mix with the peanut butter as you spread it over top, but trust me that’s ok.
The hardened chocolate layer on top? Just 5 simple ounces of melting chocolate – I swear by Baker’s chocolate baking bars when I need melted chocolate. But go with any melting chocolate you prefer. If you use chocolate chips as your chocolate of choice, make sure you add a teaspoon of shortening so that the melted chocolate chips are smooth and spreadable.
The idea for the chocolate coating stemmed from my Andes Mint Chocolate Chip Fudge. A hard chocolate top with a soft mint layer underneath – you’re getting the same texture contrast with today’s layered peanut butter bark.
I topped the bark with a few more Oreos that I crumbled up – just for fun. Feel free to leave these out or add anything your heart desires. Chocolate chips, peanut butter chips, peanuts, M&Ms, etc. Accessories always seem to complete the look, right? ;)
The bark is messy! Crumbly crust, creamy & sticky peanut butter, stiff chocolate – which is why this is a “bark” recipe and not a “bar” recipe. Uneven edges, misshapen pieces, small, large. Throw away the stress to cut something neat and clean with even edges. Anything goes here!
I broke up the bark with a knife and then used my hands to break smaller pieces. Have fun when you break it up and don’t afraid to get a little messy.
Chill, break, bite, enjoy.
It’s important to keep the bark chilled when you are storing it so the layers stick together. I’ve been loving snagging small pieces here and there, freshly chilled in the refrigerator. Can someone take this bark away from me? No don’t. But please do. Wait, I can’t stop eating it.
- 24 whole Oreo cookies
- 1/4 cup melted unsalted butter
- 1 cup creamy peanut butter
- 4 tablespoons butter, softened to room temperature
- 1 cup powdered/confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5 ounces semisweet melting chocolate, like Bakers
- Line an 8x8 or 9x9 square baking pan with parchment paper, with overlay on the sides. Spray with nonstick spray. Set aside.
- Make the Oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into the prepared baking pan, pressing the crumbs down into the pan to create a somewhat even layer.
- In the bowl of a stand mixer or using a handheld mixer, mix the peanut butter, butter, powdered sugar, vanilla, and salt until the mixture is completely combined and smooth. Spread over the crumb mixture, smoothing the top with an offset or rubber spatula (sprayed with nonstick spray, for ease). Chill the bars for at least an hour, until the filling is set.
- Heat the chocolate in medium microwave-safe bowl, according to package directions. Pour the chocolate over the peanut butter filling and evenly spread. Chill the bars for at least an hour, until the chocolate topping is set. Remove bark from the baking pan using the parchment paper and cut into uneven pieces (or use your hands to break it up).
- Store bark in the refrigerator.
RECIPE SOURCE: sallysbakingaddiction.com
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What’s your favorite no-bake recipe?
I think you’ll find something you’ll like here…!
3 Ingredient Sugar Free Chocolate Bars (vegan) – quite the opposite of today’s recipe, these are HEALTHIER chocolate bars.
Sometimes, you just need a lazy no-bake dessert.
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