These are dangerous.
It's hard to go wrong with peanut butter and chocolate. But when you make the peanut butter filling so ridiculously fluffy and creamy, and then sandwich it between an Oreo cookie crust and sea salt-sprinkled dark chocolate - it pushes a classic over the top.
Another creation I quickly had to get out of the house. Single-handedly eating half the pan seemed like more than enough validation.
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Peanut Butter Chocolate Bars with Chocolate Cookie Crust
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12-14 1x
- Category: Bars
- Cuisine: American
Description
A couple of plan-ahead tips:
The cookie crust needs to be completely cooled before filling (you could even make it the night before, as I have done). Having a food processor will help a lot, too.
You will also need a second bowl for your stand mixer, or a hand mixer, to whip the cream that is folded into the peanut butter filling.
Ingredients
For the cookie crust:
- 36 Oreo cookies
- 4 TB unsalted butter, melted (60 g)
- 1 large egg white
- ¼ tsp fine-grain salt (like table or sea salt)
For the filling:
- 1 ½ cups creamy peanut butter (315 g)
- 3 TB unsalted butter, room temperature (45 g)
- ½ cup powdered sugar (60 g)
- 1 tsp vanilla extract or vanilla bean paste
- 1 ½ cups heavy whipping cream, divided
For the chocolate topping:
- 7oz dark chocolate (~60%), finely chopped (200 g)
- ¼ cup heavy whipping cream
- 1 TB unsalted butter (15 g)
- Flaky sea salt, for sprinkling
Instructions
Line the bottom and all four sides of a 9x13 pan with parchment paper.
For the cookie crust:
- Place the Oreos in a food processor and process to fine crumbs. Add the melted butter, egg white, and salt and pulse until combined. Pour the mixture into the prepared pan and press evenly across the bottom and a little up the sides. Refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Bake the chilled crust 12-15 minutes, or until set. If the crust lost its definition while baking, use the bottom of a glass to gently press back into shape. Set aside to cool completely.
For the filling:
- Beat the peanut butter, butter, powdered sugar, and vanilla in a stand mixer fitted with the paddle attachment. Slowly pour in ¾ cups cream and mix just until combined.
- In a separate bowl, whip the remaining ¾ cup cream until soft peaks form. Carefully fold this whipped cream into the peanut butter mixture in two separate additions.
- Evenly spread the filling over the cooled cookie crust. Refrigerate while you make the topping.
For the chocolate topping:
- Place the chopped chocolate and cream in a double boiler, stirring occasionally, until fully melted. Remove the bowl from the heat and stir in the butter. Allow to cool for 5 minutes, then pour the chocolate over the peanut butter filling and spread into an even layer. Sprinkle the top with flaky sea salt.
- Return the bars to the refrigerator for 20-30 minutes, or until the chocolate topping is set. Then cut into thin slices and serve.
Notes
Egg white is an uncommon ingredient in cookie crusts. Its super power? It gives the crust more structure, allowing it to be easily lifted out of the pan and served on a pretty platter - vs being limited to serving a more tender crumb directly from the pan.
Recipe just barely adapted from one of my favorites: One Tin Bakes by Edd Kimber.
april
You had me at "36 Oreo cookies." Say no more—I’ve got my weekend plans sorted. 😄
Sarah Marx Feldner
A girl after my own heart... 😉