Peanut Butter Chocolate Chip Nutter Butter Bars

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Nutter Butter Peanut Butter Chocolate Chip Bars

This recipe is fast and easy to make! If you don’t have Nutter Butter cookies in your local store, just grab the closest thing you can find to a peanut butter vanilla type cookie. The finished cookies have a nice subtle peanut butter taste, combined with rich chewy chocolate!! YUMMMM YUM! The semi-sweet chocolate balances the sweetness of the Nutter Butters, and chocolate and peanut butter are made for each other. The cookie chunks are a wonderful contrast to the otherwise smooth, dense dough, and give the bars a serious dose of texture.

YIELD: one 8×8 pan, 9 to 12 generous squares

PREP TIME: 10 minutes

COOK TIME: about 30 minutes

TOTAL TIME: about 1 hour, to allow for cooling

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
3/4 cup all-purpose flour
10 Nabisco Nutter Butter Cookies, coarsely chopped into about 6 pieces each, divided (another type of peanut butter- or vanilla-sandwich cookie may substituted such as Golden Oreos or similar; if using other cookies, use about 1 1/4 cups coarsely chopped cookies)
1 cup semi-sweet chocolate chips, divided

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the peanut butter and stir until smooth.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Stir in most of the chopped Nutter Butters, reserving about 1/4 cup to be sprinkled on top.
  7. Stir in most of the chocolate chips, reserving about 2 tablespoons to be sprinkled on top.
  8. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  9. Evenly sprinkle the reserved Nutter Butters and reserved chocolate chips over the top, lightly pressing them down with your finger or a spatula.
  10. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center (if you can find a bare patch to test) comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

MD’s Chocolate Salted Almond Bark

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My Chocolate Salted Almond Bark is undoubtedly one of my most popular and most requested sweet recipes of all. It’s super simple to make, but looks incredibly fancy. The recipe does call for gourmet chocolate, so it can be a pricey finished product, but it’s well worth it! I recommend using the best dark and white chocolate that you can find and afford. At the minium, use the king size Hershey bars, they aren’t too pricey and will give you a delicious treat!

Ingredients:

16 oz. Dark Chocolate

16 oz. White Chocolate

1 cup Salted Almonds (you can also used smoked almonds)

1-2 Tablespoons Sea Salt (Camargue Fleur de Sel is my favorite and can be found in gourmet food stores like Sur La Table, or online from Amazon)

Directions:

1. Pre-heat oven to 250 degrees F.

2. Break the white and dark chocolate into little pieces and scatter evenly on a large rimmed baking sheet lined with non-stick parchment paper.

2. Bake the chocolate for 5-7 minutes until soft.

3. Remove the chocolate from the oven, and use a fork to swirl the pieces together, mix well until white and dark are well blended and smoothed out.

4. Sprinkle the salted almonds evenly over the smoothed out chocolate. Push the almonds deep into the chocolate with your palms. Make sure the almonds are covered in the chocolate.

5. Sprinkle the salt over the chocolate almond mixture. 1-2 tablespoons depending on how much salt you want to taste.

6. Cool for 3 hours, or over night if you can. Break apart the pieces and enjoy!

 

Brownies with Peppermint Frosting

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Brownies with a decadent creamy peppermint frosting is the perfect homemade holiday treat to make and gift to family and friends! It’s a unique treat that will help you and your loved ones get in the holiday spirit! Here’s what you’ll need: (This makes about 54 servings, so about 5 gifting portions)

Brownies

1/2 cup butter or margarine

2 squares (1 ounce size) unsweetened chocolate

1 cup sugar 2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped pecans

1 tablespoon butter or margarine

1 square (1-ounce size) unsweetened chocolate

Peppermint Frosting

1/4 cup butter or margarine, softened

2 cups sifted powdered sugar

2 tablespoons whipping cream

1 1/2 teaspoon peppermint flavoring

2 drops red food-coloring directions:

Instructions:

For Brownies: Melt 1/2 cup butter and 2 chocolate squares in a large saucepan over low heat. Remove from heat, and let cool 10 minutes. Add sugar and eggs, stirring well. Combine flour, baking powder, and salt; add to chocolate mixture, stirring well. Stir in vanilla and pecans. Spoon batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool brownies completely on a wire rack.

Spread with Peppermint Frosting. Melt 1 tablespoon butter and 1 chocolate square in a small saucepan over low heat. Remove from heat, and let cool. Spoon chocolate mixture into a small heavy-duty, zip-top plastic bag or a decorating bag fitted with tip No.2; seal bag. Snip a tiny hole in one corner of zip-top bag, using scissors; pipe chocolate mixture in a decorative design over Peppermint Frosting. Cover and chill thoroughly. Cut into 2- x 1-inch bars. Store brownies in an airtight container in refrigerator. For Peppermint Frosting: Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating well. Add whipping cream, flavoring, and food coloring; beat until frosting is spreading consistency.

Peppermint Bark

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This can be customized in many ways. You can decorate with a variety of chocolate drizzles (white, dark, milk), use a variety of peppermint etc. It’s up to you how you want to make it your own!

Ingredients

  1. 8 ounces high-quality semisweet (dark) chocolate, broken into pieces – if you don’t care for dark chocolate you can use white or milk
  2. 2 teaspoons canola oil, (separate)
  3. 1/2 teaspoon peppermint extract, (separate)
  4. 8 ounces high-quality white chocolate, broken into pieces – you can also use white chocolate chip morsels
  5. 25 peppermint candies, crushed – any kind (canes, mints, etc.)

Directions

  1. Lightly grease (or spray) a 9×9 inch pan and line with waxed parchment paper.
  2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
  3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Drizzle with melted chocolate for decorative effect.
  4. Refrigerate until completely hardened. Remove from pan and break into small uneven pieces to serve.

Easy Lemon Bars

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Preparation Time:  20 minutes
Cooking Time:  30 minutes

1 (18.25 ounce) package lemon cake mix with pudding
1 egg
1/2 cup vegetable oil
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 tablespoon lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).
Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9×13 inch pan.
Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.