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.

Oatmeal Peanut Butter Sandwich Cookies

19806

Prep Time: 30 Min
Cook Time: 10 Min

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • 3 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 cup smooth peanut butter
  • 2 1/2 tablespoons heavy whipping cream

Directions

  1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
  3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
  4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

 

 

Peanut Butter Blossom Cookies

peanut-butter-blossom-cookies

Preparation Time:  30 minutes
Cooking Time:  10 minutes

Servings: 48

Ingredients

  • 1/2 cup Butter Shortening
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 3/4 cups All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • 48 foil-wrapped milk chocolate pieces, unwrapped

Directions

  1. Preheat oven to 375 degrees F.
  2. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
  3. Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  5. Bake for 10 to 12 minutes or until golden brown.
  6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Peanut Butter Cup Cookies

3409

Preparation Time:  25 minutes
Cooking Time:  10 minutes

Servings: 40

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Peanut Butter Easter Eggs

33531

Preparation Time:  15 minutes
Cooking Time:  15 minutes

Servings: 16

Ingredients

  • 1 (16 ounce) package confectioners’ sugar
  • 1 cup creamy peanut butter
  • 1/4 cup butter
  • 1 tablespoon milk
  • 8 (1 ounce) squares semi-sweet chocolate
  • 1 tablespoon shortening

Directions

  1. In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
  2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Peanut Butter Fudge Bars

555760

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 30

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup creamy peanut butter
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 2 tablespoons butter or margarine

Directions

  1. In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10 minutes. Cool on a wire rack for 5 minutes.
  2. In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Brownies with Peanut Butter Frosting

brownies-with-peanut-butter-frosting

Preparation Time:  15 minutes
Cooking Time:  45 minutes

Servings: 18

Ingredients

  • 1 cup peanut butter chips
  • 1/2 cup butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (19.8 ounce) package brownie mix

Directions

  1. Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.
  2. In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.

Peanut Butter Frosting

peanut-butter-frosting

Preparation Time:  15 minutes
Cooking Time:  15 minutes

Servings: 16

Ingredients

1/2 cup butter

1 cup creamy peanut butter

4 cups confectioners’ sugar

1/3 cup heavy cream

Directions

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9×13 inch cake, or 24 cupcakes.

 

 

Chewy Peanut Butter Cookies

chewy-peanut-butter-cookies

Preparation Time:  20 minutes
Cooking Time:  8 minutes

Servings: 18

Ingredients

  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup peanut butter
  • 1 cup shortening
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 2 1/2 cups all-purpose flour
  • 2 eggs

Directions

  1. Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  2. Stir in the eggs. Add the flour. Roll dough into balls.
  3. Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 – 375 degrees F (175 – 190 degrees C) for about 8-10 minutes.