No-Bake Chocolate Peanut Butter Squares with Oreo Crust

Method

1. Preheat the oven to 375°F. Line a 9-inch square baking pan with heavy-duty aluminum foil, leaving a 2-inch overhang on all sides. Lightly grease the foil with non-stick cooking spray.
2. Make the crust: In a food processor, combine the Oreos (with filling), softened butter, and peanut butter. Pulse until the cookies are finely crushed. Press the mixture firmly into the prepared pan, using your hands first and then the bottom of a measuring cup to level it. Bake for 6 minutes. Let cool completely on a rack.
3. Meanwhile, prepare the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, confectioners' sugar, softened butter, peanut butter, and salt on medium-low speed until well combined. Do not overmix. Refrigerate the bowl while you prepare the ganache.
4. Make the chocolate ganache: Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir well; if the bowl feels warm, continue heating in 15-second bursts, stirring after each, until the chocolate is smooth and melted. The mixture may look separated at first; keep stirring until glossy and smooth. Do not overheat.
5. Assemble: Drizzle about ⅓ cup of the ganache evenly over the cooled crust. Spread with an offset spatula into a thin layer. Freeze for 10 minutes, until set. Dollop spoonfuls of the peanut butter filling over the chocolate layer, then press gently with your hands to form an even layer (if sticky, dust your hands with confectioners' sugar).
6. Rewarm the remaining ganache in the microwave for 15–20 seconds at full power, then pour over the peanut butter layer. Smooth with the offset spatula to the edges. Refrigerate for 2–3 hours, or freeze for 1 hour, until firm.
7. Once set, lift the foil overhang to transfer the block to a cutting board. Using a sharp chef's knife, cut into small squares (they are very rich). Store in the refrigerator and serve cold. These squares keep well for up to 4 days.