Layers of decadent dark chocolate and light whipped peanut butter sit on a chewy Oreo base. A lovely layered traybake that takes a little time, although is super simple! Just needs time for chilling! I recommend keeping this in the fridge, as the peanut butter layer tends to get a little slidey…!
Peanut Butter Oreo Traybake
Oreo Base Layer
30g unsalted butter – melted
1 egg white
pinch of salt
Peanut Butter Layer
160g smooth peanut butter
25g unsalted butter
30g icing sugar
½ tsp vanilla extract
180ml double cream
100g dark chocolate
2 tbsp double cream
10g unsalted butter
- Line a 9 inch square tin with baking paper or reusable liner.
- Blitz your Oreos in a food processor until fine.
- Add the melted butter, egg white and salt, and blitz to combine.
- Turn the mixture into your tin and smooth out to an even layer using a silicone spatula. You can make a sort of ‘case’ if you wish, and push up the sides of the tin a little to hold the rest of the layers, or just make one even layer.
- Pop in the fridge for 15 minutes and preheat your oven to 180°C/160°C fan/Gas Mark 4.
- Remove from the fridge and bake for 10 minutes or until it’s set.
- Take your tin out of the oven and press down the layer with the base of a glass as it probably will puff up a bit. If you’re going for an Oreo case, you’ll want to add some definition to the edges here by pressing the glass down.
- Pop your peanut butter, butter, icing sugar and vanilla into a bowl and beat until the mixture is smooth.
- Add 3 tbsp of cream and mix again.
- Add another 3 tbsp of cream and combine.
- In a separate bowl or jug, whisk the rest of the cream until it makes soft peaks.
- Fold this cream into your peanut butter mixture.
- Spread the mix over the Oreo base.
- Place in the fridge for a few minutes while you make your chocolate topping.
- Put your chocolate and cream into a heatproof bowl over a simmering pan of water, or melt in the microwave in 20 second bursts, until melted.
- Take off the heat and stir in the butter.
- Set aside to cool for 5 minutes.
- Spread over the peanut butter layer.
- Return to the fridge for 30 minutes until set.
- Cut as soon as you remove from the fridge.
- Store in the fridge, although it won’t last long!
Adapted from One Tin Bakes by Edd Kimber