Nutter Butter Bars Recipe: The greatest and most enjoyable recipe for nutty butter bars is this one!
In essence, these are peanut butter cookie bars made with tons of chocolate chips and traditional nutter butter cookies.
This recipe can be made without a mixer or fancy equipment, and it takes less than an hour to prepare and serve.
Nutter Butter Bars Recipe
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup + ⅛ cup unsalted creamy peanut butter
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 ⅓ cup + 1 tbsp all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chip
Instructions
- Use parchment paper to line an 8 × 8 baking sheet. Adjust the oven temperature to 350 F/180 C.
- Heat up the butter. Let cool for about five minutes, or until it’s still warm but not hot. ½ cup butter without salt Add the brown sugar and sugar and whisk.
- 1/2 cup granulated sugar and ½ cup light brown sugar Stir in vanilla, egg, and peanut butter. ¼ cup plus ⅛ cup of creamy unsalted peanut butter, one large egg, and two teaspoons of vanilla essence.
- Mix in the chocolate chips, flour, baking powder, and salt.
- One-half cup plus one tablespoon of all-purpose flour, one teaspoon each of baking powder and salt, and one cup of semi-sweet chocolate chips Evenly distribute the dough into the pan.
- Squeeze the Nutter Butter cookies onto the dough’s surface. Ten cookies with peanut butter Bake for 25–27 minutes at 350 degrees, or until the edges are wrinkly and golden brown.
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NUTRITION
- Serving: 1serving | Calories: 168kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated
- Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans
- Fat: 0.2g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 195IU | Calcium: 20mg | Iron: 0.5mg
Notes
- Peanut butter: I used unsalted, creamy peanut butter for this recipe. I don’t recommend salted peanut butter because it does make these bars too salty.
- Nutter butter cookies: You can find these cookies in the cookie and snack aisle at any grocery store!
- Semi-sweet chocolate chips: Substitute semi-sweet chocolate chips for dark chocolate or milk chocolate.
- Butter: This recipe is best with unsalted butter. If you only have salted butter on hand, reduce the salt amount to ¼ teaspoon.
- Use a kitchen scale for the most accurate measurements!
- All ovens are different, and your bars may bake quicker or take longer than the indicated baking time. I recommend checking on them occasionally and looking for signs of doneness!
- Use room temperature ingredients. This will create a smooth and uniform batter than will bake uniformly and evenly.
- Cool the butter before using. Once melted, the butter will likely be too hot. Let it cool until it’s warm to the touch, but not hot.
- Room temperature: These bars are best kept in an airtight container or ziplock bag for 3-4 days at room temperature.
- Freezer: Store the bars in an airtight container or freezer bag for up to one month in the freezer.
