By Samantha Seneviratne
- Total Time
- About 50 minutes
- Rating
- 4(290)
- Notes
- Read community notes
Reminiscent of a classic, a peanut butter and jelly sandwich minus the bread, these bars hit the spot with a little youthful nostalgia. A glass of cold milk is a great accompaniment. One 16-ounce package of Nutter Butter sandwich cookies pulsed in a food processor makes 4 cups of crumbs, which is exactly enough for one recipe.
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Ingredients
Yield:16 to 20 servings
- 2½cups/280 grams Nutter Butter sandwich cookie crumbs
- 4tablespoons/60 grams unsalted butter (½ stick), melted
- 1tablespoon brown sugar
- ¾teaspoon kosher salt
- 1½cups/170 grams Nutter Butter sandwich cookie crumbs
- ½cup/40 grams old-fashioned oats
- 2tablespoons all-purpose flour
- ½teaspoon kosher salt
- 3tablespoons/45 grams unsalted butter, at room temperature
- ¾cup/240 grams raspberry jam
For the Crust
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
210 calories; 10 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
Step
2
Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes.
Step
3
Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
Step
4
Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely.
Step
5
To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.
Ratings
4
out of 5
290
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Cooking Notes
Nancy
What are Nutter Butter Cookies??? We don't have these in Australia. We have regular Peanut Butter cookies, but they don't have a cream centre, which I presume your cookies do. Would this work as well, or should one add extra peanut butter?
Clare
Pump up the jams! (Literally) I had trouble with this being too dry as it's written. I added an extra tablespoon of butter to the crust, and even then it didn't mold well into the pan, so I dumped everything back into the food processor with two tablespoons of peanut butter. Worked beautifully. Feel free to adjust as necessary: you're aiming for the consistency of wet sand -- not sticky, but able to hold its form. I also doubled the jam amount because 3/4 cup wasn't near enough. Came out great!
Lele
I used lotus cookies instead of nutter butter cookies. I added peanut butter to the jam layer. These cookies were a show stopper and got eaten very quickly!
Keline
The jam filling needs to be increased and the crumb topping is too dry. Most of the topping came off before you could even get the first bite. Recipe needs to be reworked.
Katie
Nutter Butter cookies are a packaged peanut butter sandwich cookie with soft peanut butter filling in between two crunchy peanut butter flavored (and peanut shaped) wafer cookies. They are mostly sweet but do have a salty note... In all a very unique cookie.
Brooke
Can anyone recommend a fix to make the top less crumbly?
Kat
This was really fun to make with my 4yo nephew and 6yo niece. They loved pulverizing the cookies, smooshing the crust and kneading the topping. I agree with commenters who found it salty and crumbly. I liked the saltiness but my young assistants did not. And the crumbs are a nice texture but they are rather too messy for sharing. I thinned some crunchy PB with peanut oil and powdered sugar to drizzle on top - it upped the PB flavor but didn’t really help the topping stay put.
Natalie
I found that using a measuring cup I didn't have enough cookie crumbs, but using weight measurements I did have enough!
Heather
After reading the notes, I increased the recipe by 1.5 and used a 9x13. I did not vary from the ingredients but spread jam an inch thick over the crust using closer to 1.5 cups. Baking time was as directed for bottom and an extra 10 mins for the whole. This was a SMASH at the baby shower.
Clare
Pump up the jams! (Literally) I had trouble with this being too dry as it's written. I added an extra tablespoon of butter to the crust, and even then it didn't mold well into the pan, so I dumped everything back into the food processor with two tablespoons of peanut butter. Worked beautifully. Feel free to adjust as necessary: you're aiming for the consistency of wet sand -- not sticky, but able to hold its form. I also doubled the jam amount because 3/4 cup wasn't near enough. Came out great!
Philip
I am assuming you use the filling of the sandwich cookie not scraping them off before processing them, am I right?
Mill
So, a 16-oz pack of Nutter Butters (aka, Family Size) makes 4 cups of crumbs, as processed in a food processor? Not by my lights. I got about 2-1/2 cups. Had to go back to the store for more.
ava
Used 1/4 tsp table salt each for crust/topping in place of kosher salt, which fixed saltiness issue. Tip: stir raspberry jam thoroughly before applying to crust to make it easier to spread thinly. Still found over a cup was needed. Using this cookie brand made the bars overly sweet and not very peanutty tasting. Would only make again by using good quality peanut cookies from a bakery. Used 4 tbsp. butter for topping and still too crumbly. Probably needs some additional flour and butter.
ava
How do you make the crumbs from the cookies???? Food Processor? How long do you pulse, how fine do you want the crumbs to be?
ava
Answering my own question, used food processor and worked fine.
hbabbi
I was so excited about these but it wasn’t meant to be. They were so dry and crumbly. Also the peanut butter flavor not as strong as I thought it would be. My family liked them ok. They are going to eat as a topping on ice cream.
Audrey
Agreed, it tasted fine, could have used more raspberry. I never got the bubbly top, and the topping basically falls off.
Nancy
What are Nutter Butter Cookies??? We don't have these in Australia. We have regular Peanut Butter cookies, but they don't have a cream centre, which I presume your cookies do. Would this work as well, or should one add extra peanut butter?
PBC
Nutter Butter cookies are a peanut butter filled sandwich cookie made by Nabisco.<img src="https://images-na.ssl-images-amazon.com/images/I/91QRkXCBzBL._SX522_.jpg... alt="Nutter Butter Peanut Butter Sandwich Cookies, 12 Count Box, 22.8 Ounce"/>https://www.amazon.com/Nutter-Butter-Peanut-Sandwich-Cookies/dp/B06XBT62...
Joe
Your presumption is correct. I'd use the peanut butter cookies, adding a little peanut butter to compensate for the filling.
Lois
Nutter Butter is the brand name and yes, they have a filling. It's processed food.
Nancy
Whoops, I take it all back. Apparently USA Foods in Melbourne sells Nutter Butter Cookies! So I'm going to give this a go. Sounds great.
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