This no-bake dessert is a chocolate and peanut butter lover’s dream! Layers of crush oreo, creamy peanut butter filling, and rich chocolate.
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 indulgent – in every wonderful way.
I love making chocolate bark. It’s a mindless, no-bake way to add anything you want to chocolate. All the little do-dads hiding in your pantry. Chocolate bark is a kiss 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.
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.
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. 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.
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.Print
This no-bake dessert is a chocolate and peanut butter lover’s dream! Layers of crushed Oreo, creamy peanut butter filling, and rich chocolate.
- 24 whole Oreos
- 1/4 cup unsalted butter, melted
Peanut Butter Filling
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened to room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 ounces semi-sweet chocolate, like Bakers or Ghirardelli brands
- Line an 8×8 or 9×9 square baking pan with parchment paper, with overlay on the sides. Spray with nonstick spray. Set aside.
- Make the Oreo cookie crust: Crush the Oreos into a fine crumb using a food processor or blender. Mix the crushed Oreo crumbs and melted butter together in a large bowl. 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.
- Make the peanut butter filling: In the bowl of a stand mixer or using a handheld mixer, mix the peanut butter, butter, confectioners’ 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.
- Make the chocolate topping: Melt the chocolate in medium microwave-safe bowl, stirring every 15 seconds. Or use a double boiler. Pour the chocolate over the peanut butter filling and evenly spread. Chill the bars in the refrigerator for at least an hour or until the chocolate topping has 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.
Keywords: peanut butter oreo chocolate bark