If you are a devoted peanut butter enthusiast, these Nutter Butter Bars were made for you. The buttery, crumbly crust is made from crushed Nutter Butter cookies, creating a perfect base that combines sweet and salty notes. This treat layers a rich, gooey peanut butter filling with sweetened condensed milk, topped with a delightful mix of peanut butter chips, roasted peanuts, chopped Nutter Butter cookies, and colorful Reese’s Pieces for an irresistible texture and flavor experience.
Baking these bars fills your kitchen with a warm, comforting aroma that hints at the rich peanut butter goodness awaiting you. Once baked and chilled, the bars boast a perfect balance between crunchy, creamy, and chewy, making each bite a decadent celebration of classic American peanut butter flavors.
- The layered peanut butter flavors create a rich, indulgent treat perfect for snack or dessert.
- Quick preparation and easy-to-find ingredients make it accessible for bakers of all levels.
- Colorful toppings add texture and a festive touch that’s both fun and delicious.
Ingredients
- Nutter Butter cookies (32 cookies, approx. 4 cups crumbs): Crushed to create the buttery, crunchy base crust that holds the bars together perfectly.
- Melted butter (½ cup): Adds richness and moisture to bind the cookie crumbs into a solid crust.
- Brown sugar (2 tablespoons): Provides slight caramel notes enhancing the crust’s depth of flavor.
- Salt (¼ teaspoon): Balances the sweetness and intensifies the peanut butter flavor in the crust.
- Sweetened condensed milk (1 can, 14 oz): Forms the gooey, creamy peanut butter filling that binds the bars together.
- Creamy peanut butter (¼ cup + 2 tablespoons): Used in the filling and later as a drizzle, adding intense, smooth peanut butter richness.
- Peanut butter chips (1 cup): Melt into the filling slightly during baking, giving bursts of peanut butter flavor.
- Roasted peanuts (½ cup): Add crunchy texture and nutty depth to the top layer.
- Chopped Nutter Butter cookies (12 cookies): Added on top for extra crunch and an eye-catching garnish.
- Reese’s Pieces candy (¾ cup): Adds color, a sweet candy crunch, and a nostalgic peanut butter twist.
- Flaky sea salt (optional): Sprinkled on top to enhance all flavors with a subtle salty finish.
Instructions
- Preheat Oven and Prepare Pan
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Set your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. Lining the pan ensures the bars won’t stick, allowing easy removal and clean edges after baking.
- Make the Nutter Butter Crust
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Using a food processor, blender, or zip-top bag with a rolling pin, crush the Nutter Butter cookies into approximately 4 cups of fine crumbs. Mix these crumbs with brown sugar and salt in a large bowl, then stir in the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan using a glass or flat-bottomed measuring cup to create a compact, even crust base.
- Prepare the Peanut Butter Filling
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Melt ¼ cup of creamy peanut butter in a microwave-safe bowl for about 30 seconds to soften it. Stir the sweetened condensed milk into the melted peanut butter until fully combined. This creamy filling adds moist, rich texture and flavor to the bars.
- Assemble the Bars
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Sprinkle the peanut butter chips and roasted peanuts evenly over the crust layer. Pour the peanut butter and condensed milk mixture on top, spreading gently if needed. Sprinkle chopped Nutter Butter cookies and Reese’s Pieces candy over the filling. Use a spatula or fork to gently press all toppings into the filling to ensure everything adheres well during baking.
- Add Optional Sea Salt and Bake
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If you like, sprinkle flaky sea salt over the top to elevate all the flavors. Bake the bars for 30 to 35 minutes, or until the edges start turning golden brown. Baking develops a slightly firmer texture in the filling and enhances the peanut butter aroma.
- Cool and Chill the Bars
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Allow the baked bars to cool in the pan placed on a wire rack, then chill them in the refrigerator. Chilling firms up the filling and makes the bars easier to cut into neat squares.
- Drizzle Peanut Butter and Serve
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Melt the remaining 2 tablespoons of peanut butter in the microwave and use a spoon to drizzle it over the chilled bars. This finishing touch adds visual appeal and an extra layer of creamy peanut butter delight.
- Press the crust firmly to avoid a crumbly base when cutting.
- Chilling is essential for clean slices and texture contrast.
- Use parchment paper with overhang edges to lift bars easily from the pan.
Storage Tips
Store the Nutter Butter Bars wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate for up to one week to maintain freshness and texture. For longer storage, freeze the bars in a freezer-safe container separated by parchment paper layers for up to three months.
Serving Suggestions
These bars are perfect served chilled or at room temperature as a snack, dessert, or party treat. Pair them with a cold glass of milk or a cup of coffee for a delicious peanut butter indulgence any time of day.
- Pulse cookies finely but avoid over-processing to preserve some texture in the crust.
- Melt peanut butter gently to prevent separation and maintain creamy consistency.
- Use a sharp knife warmed in hot water for clean bar slices without crumbling.
FAQs
- Can I substitute another cookie for the Nutter Butters?
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Yes, peanut butter sandwich cookies or graham crackers can be used, though the flavor and texture will slightly differ.
- Is crunchy peanut butter better than creamy for this recipe?
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Creamy peanut butter is recommended for a smooth filling and drizzle, but crunchy can be used for extra texture.
- Can I use natural peanut butter?
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Natural peanut butter may have more oil separation; stir well and adjust the melting time accordingly.
- How do I prevent the cookies from getting soggy?
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Pressing the crust firmly and baking helps set it so it holds without becoming soggy from the filling.
- Can I add chocolate chips or drizzle chocolate?
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Absolutely! Chocolate pairs wonderfully with peanut butter and can be added on top or drizzled after baking.
- Should I chill the bars before cutting?
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Yes, chilling firms the filling and creates cleaner slices for better presentation.
- Are these bars gluten-free?
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No, Nutter Butter cookies contain wheat flour, so these bars are not gluten-free.
Nutter Butter Bars
Equipment
- 1 9x13-inch baking pan lined with parchment paper
- 1 food processor or blender for crushing cookies
- 1 microwave-safe bowl for melting peanut butter
- 1 spatula or fork
Ingredients
- 32 Nutter Butter cookies about 4 cups crumbs
- 1/2 cup melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 can 14 oz sweetened condensed milk
- 1/4 cup creamy peanut butter
- 1 cup peanut butter chips
- 1/2 cup roasted peanuts
- 12 Nutter Butter cookies chopped
- 3/4 cup Reese's Pieces candy
- flaky sea salt optional
- 2 tablespoons creamy peanut butter for drizzle
Instructions
- Preheat the oven to 350°F and line a 9 x 13 inch baking pan with parchment paper.
- Crush 32 Nutter Butter cookies into fine crumbs using a food processor, blender, or a rolling pin inside a sealed bag.
- Combine cookie crumbs, brown sugar, and salt in a large bowl. Stir in melted butter until well mixed.
- Press the crumb mixture evenly into the prepared pan using a flat-bottomed glass or measuring cup.
- Melt 1/4 cup of creamy peanut butter in a microwave-safe bowl for about 30 seconds and stir in the sweetened condensed milk until combined.
- Sprinkle peanut butter chips and roasted peanuts evenly over the crust.
- Pour the peanut butter and condensed milk mixture over the topped crust.
- Add chopped Nutter Butter cookies and Reese's Pieces over the filling.
- Gently press the toppings into the filling with a spatula or fork so they adhere well.
- Optionally sprinkle flaky sea salt on top.
- Bake for 30 to 35 minutes until the edges are golden brown.
- Cool the bars on a wire rack and then chill in the refrigerator before serving.
- Melt 2 tablespoons creamy peanut butter and drizzle on top of the bars before serving.
Notes
- Store bars wrapped at room temperature for 2 days or refrigerated up to 1 week.
- Freeze layers between parchment paper up to 3 months.
- Use flaky sea salt for a flavor contrast.
