Ingredients
Crust
1 package (about 36 cookies) Oreo cookies, crushed into fine crumbs
1/2 cup (1 stick) unsalted butter, melted
Peanut Butter Layer
1 1/2 cups creamy peanut butter
1 cup (2 sticks) unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Chocolate Ganache Layer
1 1/2 cups semi-sweet chocolate chips (or dark chocolate)
1/2 cup heavy cream (or 2 tbsp butter + 1/4 cup milk)
Instructions
1. Prep the Pan: Line a 9×13-inch baking dish or foil pan with parchment paper or spray lightly with non-stick spray.
2. Make the Crust: Mix crushed Oreo crumbs and melted butter until well combined. Press the mixture firmly and evenly into the bottom of the pan. Chill in the freezer for 15 minutes to set.
3. Whip the Filling: In a large bowl, beat the softened butter and peanut butter together until smooth. Gradually add powdered sugar, vanilla, and salt, beating until creamy and fully combined.
4. Layer: Spread the peanut butter mixture evenly over the chilled crust using a spatula.
5. Make the Ganache: Heat the heavy cream until warm (do not boil), pour over chocolate chips, let sit for 2 minutes, then whisk until silky smooth.
6. Top and Chill: Pour the chocolate ganache over the peanut butter layer, spreading gently to cover.
7. Set: Refrigerate for at least 2 hours (or freeze for 45 minutes) until firm before slicing into bars.