Hey y'all! If you're a fan of all things peanut butter and crave a mix of creamy and crunchy, this Nutter Butter Cookie Bars Recipe is about to become your new favorite dessert. These bars combine buttery Nutter Butter cookies, decadent peanut butter, and smooth white chocolate for the ultimate crowd-pleasing treat, perfect for parties, bake sales, or a cozy night in. Let's get cooking!
Why You'll Love This
- Quick and easy to make—perfect for weeknight cravings or last-minute guests.
- Loaded with rich peanut butter flavor and delightful cookie crunch in every bite.
- No mixer needed, and clean-up is a breeze.
- Versatile for any occasion, from lunchboxes to potlucks.
- Freezes beautifully for make-ahead treats.
Ingredients
- 1 (16 oz) package Nutter Butter cookies, crushed
- ½ cup (1 stick) unsalted butter, melted
- ½ cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional toppings: crushed Nutter Butters, melted peanut butter drizzle, extra white chocolate chips
Directions
Step 1: Prepare the Pan and Cookies
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or lightly grease it.
- Place Nutter Butter cookies in a large resealable bag and crush them into fine crumbs using a rolling pin.
Step 2: Make the Cookie Bar Base
- In a medium bowl, combine the crushed Nutter Butter cookies and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of your prepared pan to form an even crust.
Step 3: Mix the Filling
- In another bowl, whisk together the peanut butter, sweetened condensed milk, white chocolate chips, vanilla extract, and salt until well combined.
- Pour this filling evenly over the cookie crust and spread gently with a spatula.
Step 4: Bake and Cool
- Bake for 22-25 minutes, or until the edges are lightly golden and the center is just set.
- Remove from the oven and allow the pan to cool on a wire rack for 1 hour.
- Refrigerate for at least 2 hours before slicing into bars for clean, crisp edges.
Notes
- Crush cookies finely for a compact base—pulse them in a food processor for best results.
- Line your baking dish with parchment paper for easy removal and minimal sticking.
- Let bars cool completely before slicing for clean, beautiful squares.
Variations
- Chocolate Peanut Butter Bars: Substitute milk chocolate chips for white chocolate chips in the filling.
- Nutty Crunch Bars: Add ½ cup chopped peanuts to the filling for extra crunch.
- Gluten-Free Version: Use gluten-free peanut butter sandwich cookies in place of Nutter Butters.
Required Equipment
- 9x13-inch baking dish
- Parchment paper (optional but recommended)
- Mixing bowls
- Spatula
- Measuring cups and spoons
Storage Instructions
- Store bars in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for maximum freshness.
- Freeze individual bars for up to 2 months; thaw overnight in the fridge before enjoying.
Suggested Pairings & Serving Recommendations
- Serve with a cold glass of milk or hot coffee for the perfect sweet treat.
- Top with a scoop of vanilla ice cream for an indulgent dessert.
- Add extra crushed cookies and a drizzle of warm peanut butter for bakery-style flair.
Pro Tips
- Use creamy peanut butter for a smooth, luscious bar texture.
- Chill bars thoroughly before slicing to prevent a sticky mess.
- For extra thick bars, use a 9x9-inch pan and increase bake time by 5 minutes.
FAQ
- Can I use chunky peanut butter instead of creamy?
- Yes! Chunky peanut butter will add a slightly different texture and extra peanut crunch.
- Do I need to use Nutter Butter brand cookies?
- No—the recipe works with any peanut butter sandwich cookie; just use the same weight.
- Can I double the recipe for a crowd?
- Absolutely! Use a sheet pan, double the ingredients, and add 5-10 minutes to the baking time.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 2 hours 40 minutes (including chilling)
Ingredients
- 1 (16 oz) package Nutter Butter cookies, crushed
- ½ cup (1 stick) unsalted butter, melted
- ½ cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional toppings: crushed Nutter Butters, melted peanut butter drizzle, extra white chocolate chips
Instructions
-
1Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or lightly grease it.
-
2Place Nutter Butter cookies in a large resealable bag and crush them into fine crumbs using a rolling pin.
-
3In a medium bowl, combine the crushed Nutter Butter cookies and melted butter. Mix until the crumbs are evenly coated.
-
4Press the mixture firmly into the bottom of your prepared pan to form an even crust.
-
5In another bowl, whisk together the peanut butter, sweetened condensed milk, white chocolate chips, vanilla extract, and salt until well combined.
-
6Pour this filling evenly over the cookie crust and spread gently with a spatula.
-
7Bake for 22-25 minutes, or until the edges are lightly golden and the center is just set.
-
8Remove from the oven and allow the pan to cool on a wire rack for 1 hour.
-
9Refrigerate for at least 2 hours before slicing into bars for clean, crisp edges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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