Crush the Oreos.

Toss the cookies into a food processor and pulse until fine crumbs form. No processor? Put them in a zip-top bag and crush them like they owe you money.

Mix the base.

In a large bowl, combine the Oreo crumbs, peanut butter, powdered sugar, and melted butter. Stir until thick, smooth, and slightly sticky. It should look like something you want to eat immediately (resist… for now).

Press into a pan.

Line an 8x8-inch pan with parchment paper. Press the mixture firmly and evenly into the pan. Press hard—this keeps the bars from falling apart later.

Melt the chocolate.

Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until smooth and glossy.

Top it off.

Pour the melted chocolate over the peanut butter layer and spread it evenly. Tap the pan gently to remove air bubbles because we’re classy like that.

Chill.

Refrigerate for at least 2 hours, or until fully set. Yes, waiting is the hardest part.

Slice and serve.

Lift the bars out using the parchment paper, slice into squares, and admire your no-bake masterpiece.