These no bake chocolate peanut butter fudge bars look fancy schmancy, but they're so immensely easy to whip up. With 3 delicious layers, each with their own unique texture, these bars are like an upgraded peanut butter cup!
the layers
- The Oreo cookie crust: The bottom of these bars is an Oreo cookie crust, but better! Taking inspiration from my favorite Oreo balls recipe, I added milk to this crust instead of just the standard butter + crushed Oreos. Adding milk makes the bottom layer extra fudgy and kind of reminiscent of a brownie!!
- The peanut butter center: Keeping things simple, the filling for these bars is made with peanut butter, powdered sugar, and butter. The butter helps set the center after the bars have chilled so it's not too runny, the powdered sugar adds some needed sweetness, and the peanut butter obviously brings the flavor and color! This layer offers a velvety smooth and creamy texture.
- The chocolate fudge topping: Again borrowing from an older recipe, the chocolate fudge layer is made with chocolate and sweetened condensed milk. This layer is deliciously dense and chewy and rich!
let's make chocolate peanut butter fudge bars
1. Mix together Oreo crust ingredients. Pack the crust into a parchment lined 8x8 pan.
2. Whisk together peanut butter layer ingredients. Spread it over the Oreo crust.
3. Freeze. You need this layer to be relatively firm before pouring over the fudge layer, so the freezer is the way to go! It needs about 30 minutes or until firm to the touch.
4. Melt together fudge ingredients. Pour the fudge over the partially frozen peanut butter layer.
5. Refrigerate for 1 hour or until set. And the bars are officially ready!
the best peanut butter for fudge bars
When making peanut butter desserts and treats, it's one of those times where the processed stuff works best! When compared to natural peanut butter, processed peanut butter has a distinctly creamier and almost fluffy texture - which makes it perfect for a recipe like this!
Avoid organic / natural peanut butter! It tends to be looser and softer, which can cause your filling to end up runny. Jif peanut butter is a really good choice, but any other brand with a similar consistency works fine!
the best chocolate for fudge bars
Whenever you're looking to melt chocolate, I always always recommend using chocolate that's labeled as "Baker's" or "couverture" chocolate. It melts so velvety smooth and it tastes so luxurious and good! There are some brands that can be pricey, but a cheaper off brand works perfectly fine!
Avoid using chocolate chips (unless it's a bag of chocolate chips you've used for melting before and had success with). Many chocolate chip makers coat the chips to help them keep their shape. Great for getting perfect little morsels in chocolate chip cookies! Not so great for melting into a smooth mixture.
how to slice fudge bars
Because we have a softer peanut butter center, it's important to slice these bars a bit more carefully to make sure the filling doesn't spill out the sides. The best way to slice these bars is with a large, hot knife.
You can heat the knife by running it under hot tap water for 20 to 30 seconds, then wipe it dry with a towel. When cutting, let the heat of the knife do most of the work and don't push down too hard. Just kind of let the knife sink down through the fudge layer to melt it - once you pass the fudge layer, you can then press down to cut through the peanut butter and cookie crust layers!
storage
These bars get kind of soft if they're left out at room temperature for too long, so they're best kept in the fridge until right before serving. Cover with plastic wrap, and these bars will keep for around 5 to 7 days.
check out these other recipes!
• Chocolate Chip Cookie Brownies
• Brown Butter Brownies
• Ooey Gooey Magic Bars
• Giant Chocolate Chip Cookie
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Chocolate Peanut Butter Fudge Bars
- Total Time: 1 hour 50 minutes
- Yield: 12 bars
Description
These no bake chocolate peanut butter fudge bars look fancy schmancy, but they're so immensely easy to whip up. With 3 delicious layers each with their own unique texture, these bars are like an upgraded peanut butter cup!
Ingredients
For the Oreo cookie crust:
- 30 (340g) regular or gluten free Oreo cookies
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 tablespoons milk
For the peanut butter filling:
- 1 cup (250g) creamy peanut butter *see notes
- ¼ cup (35g) powdered sugar
- ¼ cup (60g) unsalted butter, melted and cooled
For the fudge layer:
- 2 cups (12oz / 340g) semi-sweet chocolate, finely chopped **
- 1 (14oz) can sweetened condensed milk
Instructions
- Line the bottom and sides of an 8x8 inch pan with parchment paper. Make sure to line the sides all the way to the top of the pan so you can use the extra parchment paper to pull the bars out later. Set aside.
- Make the Oreo cookie crust: Add your Oreo cookies to a large food processor and grind into fine crumbs. You can also do this by hand by placing the cookies in a large plastic bag and using a rolling pin to crush them.
- In a medium bowl, mix together Oreo crumbs, butter, and milk until moistened.
- Pour the crust into your prepared pan. Use a spoon or the back of a cup to pack the crust tightly into the bottom of the pan. Set aside.
- Make the peanut butter filling: In a medium bowl, whisk together peanut butter, powdered sugar, and butter until smooth.
- Pour the peanut butter filling over the cookie crust and spread it into an even layer.
- Place your pan into the freezer for 30 minutes or until the peanut butter layer is firm to the touch.
- Make the chocolate fudge layer: In a medium sized saucepot, combine chopped chocolate and sweetened condensed milk.
- Warm over low heat, stirring constantly, until melted and smooth. Don't try to rush this! Using high heat can seize the chocolate and cause the mixture to clump.
- Pour the chocolate fudge mixture over the chilled peanut butter layer. Spread the fudge into an even layer.
- Chill for 1 hour in the fridge or until the top is set. Lift the chilled bars out of the pan, then slice and enjoy!
- Tip for clean slices: run the blade of a large knife under hot water for 30 seconds and wipe dry. Line the knife up with where you want to make your first cut - I find it's best to cut smaller sections at a time because it's easier to control. Let the knife slowly sink through the fudge layer, letting the heat melt through to cut it. Don't press down at this point or it may cause the peanut butter filling to push out the sides! Once the knife goes through the fudge layer, push down to cut through the bottom crust. If you notice the knife isn't easily gliding through the chocolate layer, it's probably not hot enough and may need a few more seconds under the hot water. You'll also need to wipe the knife clean and reheat it every so often between slices.
Notes
* Be sure to use processed creamy peanut butter and not natural or organic pb! Processed peanut butter has a firmer consistency and will set much better than organic. I personally recommend using something like Jif creamy peanut butter, but any brand with a similar consistency works great!
** The best chocolate for melting is anything labeled "Baker's" or "couverture" chocolate. It's usually found in the baking section of grocery stores and is usually sold in bars (but you may find some sold as morsels). This chocolate melts much more smoothly and has a nicer texture and flavor when compared to plain chocolate chips! You don't need the most expensive bar on the shelf though - off brand baking chocolate works perfectly fine and is a lot more budget friendly.
- Prep Time: 20 minutes
Enjoy!
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