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excursions in baking black

Or excursions in no-bake(ing)? This recipe doesn’t actually require baking so I’m not sure if this counts as an excursion in baking, but regardless it is a yummy desert!

The original recipe can be found HERE, which I also made without changes and will also share in a separate post. *EDIT* My post using the original recipe can be found HERE.

The ingredients below are of the standard measurements, but I doubled the recipe. The original recipe calls for gram cracker crumbs which I also made, but I decided to try Oreos instead and it was a  hit! In this case I used the limited edition Peanut Butter Oreos, but the first time I made it I used both and it would come out just as good with just regular Oreos.


  • 1 cup butter
  • 2 cups Oreo crumbs
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter


  1. Use an electric chopper or a food processor to turn Oreos into Oreo crumbs. I currently have a small chopper which I’m in love with, much more effective than plastic bags and meat hammers… I now want too get a larger food processor to make it even easier!
  2. Put the Oreo crumbs, confectioners’ sugar, and 1 cup peanut butter in a medium bowl.
  3. Mix together until well blended.IMG_8931
  4. Press evenly into the bottom of an ungreased pan. With the standard recipe I like thicker bars so I use a square 7 x 7 inch pan. when I doubled the recipe I used a larger pan that was around 12 x 8 inches.
  5. Melt the chocolate and 4 tablespoons of peanut butter together. I miserably fail at the stove method for doing this, so I used the microwave. I feel like you are less likely to ruin the chocolate this way. I microwaved in thirty second increments and stirred the chocolate and peanut butter together until it was fully melted and combined.
  6. Spread the chocolate mixture over the prepared crust.
  7. Refrigerate for at least an hour before serving.
  8. ENJOY! (Please ignore awful cutting. I forgot to take a picture before I brought it to work to serve and was stuck using a steak knife to cut it instead of a proper knife.)

Christie Cote