Peanut Butter Oreo Traybake

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

Makes 12


Oreo Base Layer
20 Oreos
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

Chocolate Layer
100g dark chocolate
2 tbsp double cream
10g unsalted butter


  1. Line a 9 inch square tin with baking paper or reusable liner.
  2. Blitz your Oreos in a food processor until fine.
  3. Add the melted butter, egg white and salt, and blitz to combine.
  4. 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.
  5. Pop in the fridge for 15 minutes and preheat your oven to 180°C/160°C fan/Gas Mark 4.
  6. Remove from the fridge and bake for 10 minutes or until it’s set.
  7. 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.
  8. Pop your peanut butter, butter, icing sugar and vanilla into a bowl and beat until the mixture is smooth.
  9. Add 3 tbsp of cream and mix again.
  10. Add another 3 tbsp of cream and combine.
  11. In a separate bowl or jug, whisk the rest of the cream until it makes soft peaks.
  12. Fold this cream into your peanut butter mixture.
  13. Spread the mix over the Oreo base.
  14. Place in the fridge for a few minutes while you make your chocolate topping.
  15. 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.
  16. Take off the heat and stir in the butter.
  17. Set aside to cool for 5 minutes.
  18. Spread over the peanut butter layer.
  19. Return to the fridge for 30 minutes until set.
  20. Cut as soon as you remove from the fridge.
  21. Store in the fridge, although it won’t last long!


Adapted from One Tin Bakes by Edd Kimber