Description
Delight in these rich and chewy Nutter Butter Cookie Bars, combining the classic flavors of peanut butter and Nutter Butter cookies into a decadent blondie-style treat. Perfectly soft with a slight crunch from chopped cookies and peanut butter chips, these bars are an irresistible dessert for peanut butter lovers.
Ingredients
Scale
Base Ingredients
- Cooking spray
- 1 3/4 cups (350 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup (180 g) all-natural chunky peanut butter
- 1 tsp pure vanilla extract
- 3/4 tsp kosher salt
- 3 large eggs, room temperature
- 1 tsp baking powder
- 2 cups (240 g) all-purpose flour
Mix-ins and Toppings
- 8 Nutter Butter cookies (about 4 oz), coarsely chopped
- 5 whole Nutter Butter cookies, divided
- 1 cup peanut butter chips (about 6 oz), divided (2/3 cup plus 1/3 cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ metal baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on two long opposite sides, then grease the parchment with cooking spray to ensure easy removal.
- Mix Wet Ingredients: In a large bowl, use a handheld mixer on medium-high speed to beat together the light brown sugar, melted butter, chunky peanut butter, vanilla extract, and kosher salt until well combined and smooth.
- Add Eggs and Leavening: Add the eggs one at a time, beating on low speed after each addition to incorporate fully. Then add the baking powder and beat until the mixture is well combined.
- Incorporate Flour and Cookies: Using a flexible rubber spatula, gently fold the all-purpose flour into the batter until just a few streaks remain visible. Fold in the coarsely chopped Nutter Butter cookies and 2/3 cup of the peanut butter chips evenly throughout the batter.
- Assemble in Pan: Transfer and spread the batter evenly into the prepared baking pan using an offset spatula or the back of a spoon. Twist apart the remaining five whole Nutter Butter cookies and press the separated cookie halves, peanut side facing up, into the top of the batter. Sprinkle the remaining 1/3 cup peanut butter chips over the top for added texture and flavor.
- Bake: Place the pan in the preheated oven and bake for 23 to 27 minutes, or until the top is light golden brown and a toothpick or tester inserted into the center comes out clean.
- Cool and Cut: Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Cut into 15 squares for serving.
Notes
- For best flavor, use natural chunky peanut butter rather than creamy or processed versions.
- Allow eggs to come to room temperature before mixing to ensure even incorporation.
- The parchment paper with overhang ensures easy removal of bars without breaking.
- Do not overbake; bars should remain slightly soft in the center for the best texture.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Peanut allergy substitute: You can swap peanut butter and peanut butter chips with sunflower seed butter and sunflower chips for an allergy-friendly option.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
