Peanut Butter Chocolate Chip Nutter Butter Bars

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nutterbutterbars-14

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.

Chocolate Chip Cookies

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Ingredients

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup cup butter, softened

1 egg

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup coarsely cut walnuts

2 cups chocolate chips

Directions

Heat oven to 375ºF.

Mix the sugars, butter and egg in large bowl. Slowly stir in flour, baking soda and salt (dough will be hard and tacky). Stir in nuts and chocolate chips.

Place spoonful of rounded dough about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool slightly and remove from cookie sheet. Cool on wire rack.

 

Chocolate Chip Cookies

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Preparation Time:  15 minutes
Cooking Time:  15 minutes

ngredients

  • 1 cup butter, softened

3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Chocolate Chip Brandy Cake

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Preparation Time:  20 minutes
Cooking Time:  110 minutes

Servings: 16

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup butter, softened
  • 2 cups superfine sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons brandy
  • 4 large eggs
  • 2 1/4 cups flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1 (12 ounce) package mini chocolate chips, at room temp

Directions

  1. Preheat the oven to 325 degrees.
  2. Cream the cream cheese and the butter together until light and fluffy.
  3. Add the sugar and cream well.
  4. Add the vanilla and the brandy, mixing well.
  5. Add the eggs one at a time, mixing well each time.
  6. Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
  7. Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
  8. Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
  9. Bake at 325 degrees for 30 minutes.
  10. Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.