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Looking for a delicious and easy dessert that will satisfy your sweet tooth? Look no further than these Sweet and Salty Peanut Butter Oreo Bars! This recipe is perfect for those who love the combination of sweet and salty flavors, and it’s sure to become a favorite in your household.
I rarely bake because I don’t like to measure ingredients and prefer to cook more intuitively. But, just like One Pot French Yogurt Cake recipe, this is a dessert where you measure the ingredients with your heart. It’s a riff on the old-school 7-layer bars but with a few updated twists.
Video: Watch Me Make Sweet & Salty Peanut Butter Oreo Bars
Recipe Inspiration
This recipe is a spin on the Peanut Butter and Potato Chip Seven-Layer Bars in Chrissy Tiegen’s third cookbook. I own all of her cookbooks and they are excellent. Check out all of my cookbook recommendations HERE.
Layer One is a cookie crust. I used an 8-ounce package of mini oreos but you could also use graham crackers or an alternate type of cookie. You mix it with melted butter and then press it in the bottom of your pan. Pro tip: use parchment paper sprayed with cooking spray so your bars don’t stick.
Layer Two is nuts. Use whatever nuts you like. I used a mix of pecans, almonds and peanuts and gave them a rough chop. If you have a nut allergy or don’t like nuts, omit them.
Layer Three is peanut butter chips. You can substitute butterscotch chips or white chocolate chips.
Layer Four is chocolate chips. I used a mix of dark chocolate and semi-sweet.
Layer Five is shredded coconut. If you don’t like coconut, just leave it off.
Layer Six is potato chips. Yup. Potato chips. I crushed up a few handfuls because when Chrissy Tiegen says to try something, we try it.
Layer Seven is sweetened condensed milk. I think this can has been in my pantry for many years but it still worked.
Looking for a delicious and easy dessert that will satisfy your sweet tooth? Look no further than these Sweet and Salty Peanut Butter Oreo Bars! This recipe is perfect for those who love the combination of sweet and salty flavors, and it’s sure to become a favorite in your household.
Ingredients
UnitsScale
4 tablespoons butter, melted
15 Oreo cookies or 1 8-ounce package of mini Oreos
1cup peanut butter chips
1cup chopped nuts
1cup chocolate chips
1cup shredded coconut
1 – 2cups of thin classic potato chips (I like Lays) crushed but not pulverized (about 1 cup crushed)
14-ounce can sweetened condensed milk
Instructions
Preheat oven to 350F.
Line an 8 x 8″ pan with parchment paper.
Melt butter in microwave and use one tablespoon of melted butter to grease the pan. Or use cooking spray.
Place cookies in food processor and process until a fine crumb forms. Add remaining melted butter and process until incorporated. If you don’t have a food processor, put cookies and melted butter in a gallon-sized plastic bag and whack it with a rolling pin.
Press the cookie mixture into the bottom of the baking pan.
Sprinkle chopped nuts, peanut butter chips, chocolate chips, coconut and crushed potato chips over the top of the cookie crust. I used about a cup of each.
Pour condensed milk over everything.
Bake for 25 minutes until the sides are bubbling and the chips are golden.
Let cool completely (at least an hour) and then cut into small squares.
