Nutter Butter Cookie Bars Recipes

NUTTER BUTTER COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 13 inch pan with non stick cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer.
• Add eggs and vanilla and beat until combined.
• Add baking powder, salt, and flour and mix it all together.
• Mix in your chocolate chips then slowly mix in 12 crushed Nutter Butter Cookies.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
• Sprinkle the 4 crushed nutter butters over the top.
• Bake at 350 for about 30 minutes. Be careful not to overcook - the middle might be a little gooey.
• Cool completely before slicing into squares.

EASY PEANUT BUTTER BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
• Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
• Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
• Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
• Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
• Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
• Enjoy!

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS

Steps:

• Cover a baking sheet with parchment paper and set aside.
• Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
• Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
• Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
• Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

RASPBERRY NUTTER BUTTER BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
• Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes.
• Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
• Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.