Instructions

• Line a 9×13-inch pan with parchment paper, leaving a 1-inch overhang on two opposite sides; set aside.
• Put 30 Oreos (not double stuffed) into a food processor and pulse until finely ground. Add 6 tablespoons salted butter (room temperature) and pulse until the butter is fully incorporated and the mixture resembles wet sand.
• Press the Oreo mixture into an even layer in the prepared pan using your fingers or the bottom of a flat measuring cup. Freeze for 20 minutes while you make the filling.
• In a large bowl, combine 1 cup salted butter (melted), 2 cups graham cracker crumbs, 2 cups powdered sugar, and 1 cup of the 1 1/4 cups creamy peanut butter. Stir until smooth and evenly combined.
• Spread this peanut butter filling evenly over the chilled Oreo crust.
• In a microwave-safe bowl or over a double boiler, melt the remaining 1/4 cup creamy peanut butter together with 1 1/2 cups semi-sweet or milk chocolate chips, stirring frequently. If using the microwave, heat in 30-second intervals and stir between intervals until smooth.
• Spread the melted chocolate–peanut butter mixture evenly over the peanut butter layer.
• Refrigerate the bars for at least 1 hour, until set. Use the parchment overhang to lift the whole slab from the pan and cut into bars. Store leftovers in the refrigerator.