Description
A delicious and easy-to-make no bake dessert featuring layers of Oreo crust, creamy peanut butter filling, and a rich chocolate topping.
Ingredients
Scale
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the cookies are evenly coated.
- Press the cookie mixture into the bottom of a 9×9-inch square baking dish to form a crust. Set aside.
- In a separate bowl, mix the peanut butter and powdered sugar until well combined and smooth. Spread the peanut butter mixture evenly over the Oreo crust.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture until combined. Then fold in the remaining whipped cream until no streaks remain.
- Spread the peanut butter and whipped cream mixture over the peanut butter layer in the baking dish.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the top of the dessert. Use a spatula to spread it evenly if desired.
- Refrigerate the dessert for at least 4 hours, or until set.
- Cut into squares and serve chilled.
Notes
- For a crunchier texture, add chopped peanuts or crushed pretzels to the peanut butter layer.
- Substitute the Oreos with chocolate graham crackers for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg