No Bake Peanut Butter Oreo Coffee Bars | Vegan

This is a paid collaboration with Cru Kafe.

I know I know, the title is a bit of a mouthful, but the three ingredients are the most important parts of the recipe, so I couldn't leave them out! At first, you might think the combination of flavours is a bit strange, but once you've tried these delicious no-bake bars, you'll see just how great they are! 

I absolutely love no-bake recipes as they are perfect for the summertime when the last thing you want to do is turn on an oven. All these require is the fridge/freezer! 

I used my favourite coffee pods from Cru Kafe to bring out some extra flavour in these bars and to make them taste almost smoother as it helps tone down the peanut butter and makes the bars somewhat creamier! I used their Columbian blend as it's not too strong, but has the most perfect taste. The Columbian blend can be used in so many different recipes and tastes absolutely amazing on its own. I drink it almost every morning and it feels like a lovely warm hug every time.

These bars are super easy to make and take just a bit of waiting around for them to chill in the freezer between each step, but they're totally worth the wait!

To start off, you need to crush the Oreos into fine crumbs, I used a blender for this to make the crumbs as fine as possible, don't worry about removing the cream either, blend this too! Melt the butter in the microwave for 30 seconds. Once melted, pour the butter into the bowl of Oreos crumbs and mix them together. The mixture should be sticky and mouldable. Pour the mixture into a lined baking tin and push down the crumbs so they form a smooth even layer. Place the baking tin in the fridge while you prepare the middle layer.

Add the smooth peanut butter, vegan butter and icing sugar to a large mixing bowl. Add a pinch of salt and beat everything together using an electric whisk/stand mixer. Mix until it forms a light and smooth consistency. This should take around 3 minutes. Pour in 2 espresso shots of the Columbian blend and mix again. If the mixture is runny, add more icing sugar until it thickens. Remove the baking tin from the fridge and pour the peanut butter layer over the oreo base. Spread the mixture out as smooth as you can so that it forms another even layer. Place the baking tin back into the fridge for around 1 hour. 

You can now start on the chocolate layer by melting the vegan milk chocolate either in the microwave in 20-second bursts or by melting it on top of the stove on the lowest heat. Once the milk chocolate is completely melted, melt the vegan white chocolate in a separate bowl. Pour the milk chocolate over the peanut butter layer, making sure it reaches all of the edges and corners. Use a teaspoon to pour the white chocolate in little circles onto random places over the milk chocolate. Use a toothpick to swirl the white chocolate into the milk chocolate to create a marble effect. 

Place the baking tin back into the fridge for around 3 hours or if you want them to set faster, place them in the freezer for 1 hour.

Once the bars have set, remove them from the fridge/freezer and use a sharp knife to cut them into 9 individual squares. 

- NO-BAKE PEANUT BUTTER OREO COFFEE BARS - 

Makes: 9  Prep Time: 15 mins  Chill Time: 2 hours

You will need:

For the oreo base: 

- 1 1/2 pack of Oreos

- 1/4 cup vegan butter

For the peanut butter and coffee layer:

- 1 jar of smooth peanut butter (around 1 1/2 cups)

- 1/2 cup vegan butter

- 2 1/2 cups icing sugar

- pinch of salt

- 2  espresso shots of Cru Kafe Columbian blend

For the chocolate layer:

- 200g vegan milk chocolate chips 

- 100g vegan white chocolate chips

Method -

1. Crush the Oreos until they form fine crumbs. I would recommend using a blender for this. There's no need to remove the oreo cream, you can blend this up too! Once blended, pour the crumbs into a bowl.

2. Melt the vegan butter in the microwave for 35 seconds until completely melted. Once melted, pour the butter into the same bowl as the oreo crumbs and mix to combine. The mixture should be sticky. Pour the mixture into a lined baking tin and push it down so that it forms a smooth even layer. Place the baking tin in the fridge while you prepare the middle layer.

3. Add the smooth peanut butter, vegan butter and icing sugar to a large mixing bowl. Add a pinch of salt and beat everything together using an electric whisk/stand mixer. Mix until it forms a light and smooth consistency. This should take around 3 minutes. Pour in 2 espresso shots of the Columbian blend and mix again. If the mixture is too runny, add more icing sugar until it thickens. Remove the baking tin from the fridge and pour the peanut butter layer over the oreo base. Spread the mixture out as smooth as you can so that it forms another even layer. Place the baking tin back into the fridge for around 1 hour. 

4. You can now start on the chocolate layer by melting the vegan milk chocolate either in the microwave in 20-second bursts or by melting it on top of the stove on the lowest heat. Once the milk chocolate is completely melted, melt the vegan white chocolate in a separate bowl. 

5. Pour the milk chocolate over the peanut butter layer, making sure it reaches all of the edges and corners. Use a teaspoon to pour the white chocolate in little circles onto random places over the milk chocolate. Use a toothpick to swirl the white chocolate into the milk chocolate to create a marble effect. 

6. Place the baking tin back into the fridge for around 3 hours or if you want them to set faster, place them in the freezer for 1 hour.

7. Once the bars have set, remove them from the fridge/freezer and use a sharp knife to cut them into 9 individual squares.  

What's your favourite no-bake treat?

Love Always,
Shannon x