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Nutter Butter Bars

These easy Nutter Butter bars are so rich, creamy, and delicious! A smooth peanut butter layer is studded with crunchy cookie bits and topped with a thick layer of chocolate and extra Nutter Butter wafers. The ultimate treat for every peanut butter lover!

peanut butter bars with nutter butter cookies

The best Nutter Butter squares

If you’re looking for a super simple and fun dessert, look no further than these yummy no-bake Nutter Butter bars! They are thick, fudgy, and creamy, bursting with delicious peanut flavor in every bite.

Not only are the bars made with the best food combo ever (Nutter Butter cookies + peanut butter + chocolate), but this fool-proof Nutter Butter dessert takes no time to whip up.

They are the perfect sweet treat or snack served with a tall glass of cold milk or a cup of hot chocolate. They will become a new family favorite in no time!

For more recipes with Nutter Butter cookies, try our Nutter Butter pie next!

nutter butter bar ingredients

Ingredients

Just 5 pantry staple ingredients unite to create these amazing Nutter Butter squares. I bet you have all of them in your kitchen right now! All measurements are listed in the recipe card below.

  • Nutter butter cookies are crushed into crumbs and give the bars a nice crunch. We also decorate the top with extra Nutter Butter wafers for a gorgeous finish.
  • Peanut butter: Creamy peanut butter like Jif or Skippy works best here. I don’t recommend all-natural peanut butter because it is oilier and will change the texture of the bars.
  • Butter: I prefer salted butter to keep the sweetness in check. If you use unsalted butter, feel free to add a pinch of salt.
  • Powdered sugar helps to bind everything together and set the bars. If your powdered sugar is clumpy, run it through a fine mesh sifter. Doing so will ensure a nice, creamy peanut butter layer.
  • Chocolate is needed for the topping. You can use a chopped chocolate bar or chocolate chips. I opted for milk chocolate, but other flavors will work as well.
nutter butter chocolate bars

How to make nutter butter bars

You need to calculate some chilling time for the bars to set, but the actual process of making these peanut butter Nutter Butter bars is pretty quick and easy.

#1: Crush cookies

  1. Crush nutter butter cookies. Place the nutter butter cookies into a Ziploc bag and crush them with a rolling pin. Alternately, blitz the cookies in a food processor. You need about 2 cups of crushed cookies.

#2: Make peanut layer

  1. Melt butter. Place the cubed butter into a large, microwave-safe mixing bowl and cover with plastic wrap (this helps to prevent butter splatters). Heat in the microwave in 30-second increments until melted.
  2. Add peanut butter. Add the peanut butter to the melted butter. Using an electric mixer, mix on medium speed until combined and smooth.
  3. Mix in powdered sugar. Add the powdered sugar and beat with the mixer, using medium speed, until creamy and smooth. Be sure to break up any clumps of powdered sugar as you go. Scrape down the sides of the bowl with a rubber spatula.
  4. Fold in Nutter Butter cookies. Using the rubber spatula, fold in the crushed wafers until evenly distributed throughout the mixture.
  5. Fill pan. Transfer the mixture to a lined 8-inch square baking dish and smooth it out to the edges. For an extra smooth top, put a piece of parchment paper over the top and press the dough down until flat. Refrigerate while you make the chocolate layer.

#3: Make chocolate layer

  1. Make chocolate topping. Melt the chocolate and peanut butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each heating, until smooth.
  2. Decorate. Take the Nutter Butter bar out of the fridge and pour the melted chocolate mixture over the top. Smooth the chocolate with your spatula and gently press a few Nutter Butter cookies into the chocolate.

#4: Chill and cut

  1. Refrigerate. Return the bars to the refrigerator to chill for about 2 hours.
  2. Cut bars. Once solid, lift the bar out of the baking pan and cut into 16 to 20 squares. Enjoy chilled or at room temperature.
peanut butter nutter butter bars

Tips & tricks

Making Nutter Butter bars is pretty easy and will become a new family favorite. Here are a few tips and tricks to help you make this recipe a success!

  • Pan size: You need an 8-inch or 9-inch square baking pan. If you want to use a 9×13-inch baking dish, simply double the ingredient amounts.
  • Line with parchment paper: Be sure to line your baking pan with parchment paper for easy removal of the bars after chilling.
  • Use creamy peanut butter like Jif or Skippy. Natural peanut butter is oily and may prevent the base from setting and change the texture.
  • Don’t add too much powdered sugar: Use the spoon and level method to measure the powdered sugar. Adding too much can make the bars dry and crumbly.
  • Melt the chocolate: You can melt the chocolate and peanut butter in the microwave or stovetop. If melting on the stove, place the chocolate in a bowl over a pot of simmering water.
  • Add peanut butter to the chocolate: Doing so gives the chocolate a creamier texture and ensures the chocolate doesn’t crack when you cut the bars.
  • Chill time: The Nutter Butter cookie bars need some time in the fridge to firm up. Chill them for at least 90 minutes before serving. You can also prepare them the day before and refrigerate them overnight.
  • Sharp knife: Use a large, sharp knife to cut the bar into squares. For nice, clean cuts, run the water under warm water and whip the blade clean with a paper towel between each cut.
nutter butter dessert

Variations

Nutter Butter bars are delicious as is. However, if you’d like to play with the recipe and try new flavor profiles, you can certainly do so. I have a few ideas to get you started:

  • Swap the cookies: If you don’t have Nutter Butter cookies, you could use graham crackers, Biscoff cookies, or shortbread.
  • Crunchy peanut butter: For more crunch, use crunchy peanut butter for the base layer.
  • Different chocolate flavor: Try semi-sweet chocolate or peanut butter chips instead of milk chocolate.
  • Vanilla extract: Feel free to add 1 to 2 teaspoons vanilla extract to the peanut butter base. You can also try other flavorings such as peppermint or caramel if you’d like.
  • Topping: Top the bars with Reese’s peanut butter cups, Reese’s pieces, M&M’s, chopped peanuts, or sprinkles.
nutter butter squares

Storage instructions

How to store Nutter Butter bars

I doubt you’ll have leftovers of these tasty Nutter Butter chocolate bars. But if you do, keep them in an airtight container. They will last at room temperature for up to 4 days or in the fridge for up to a week.

Can you freeze Nutter Butter bars?

Want to freeze some bars? Go right ahead and freeze them in a freezer-friendly container for 3 to 4 months. When you’re ready to eat, thaw on the counter or in the refrigerator.

Can I make Nutter Butter squares ahead of time?

Of course! This Nutter Butter bars recipe is a fantastic dessert to whip up ahead of time. Prepare the bars as instructed and leave them to chill in the refrigerator overnight or 1 day in advance.

You may need to let the bar sit at room temperature for 10 to 15 minutes to make them easier to cut.

nutter butter bars

Nutter Butter Bars Recipe

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 2 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 42 minutes

These easy Nutter Butter bars are so rich, creamy, and delicious! A smooth peanut butter layer is studded with crunchy cookie bits and topped with a thick layer of chocolate and extra Nutter Butter wafers. The ultimate treat for every peanut butter lover!

Ingredients

Base

  • 1 cup / 2 sticks / 230 g / 8 oz butter, cubed (salted or unsalted)
  • 1 cup / 300 g / 10.5 oz creamy peanut butter
  • 1 1/2 cups powdered (confectioners’/icing) sugar
  • 2 cups / 240 g / 8.5 oz Nutter Butter crumbs (from xxxx cookies)

Chocolate Topping

  • 1 1/2 cups / 280 g / 9.8 oz milk chocolate chips
  • 1/4 cup / 65 g / 2.3 oz creamy peanut butter
  • 9-10 nutter butter cookies

Instructions

  1. Prep baking pan. Line an 8-inch / 20 cm square baking pan with parchment paper. A 9-inch / 23 cm baking tin is also fine.
  2. Crush nutter butter cookies. Place the nutter butter cookies into a Ziploc bag and crush them with a rolling pin. Alternately, blitz the cookies in a food processor. You need about 2 cups of crushed cookies.
  3. Melt butter. Place the cubed butter into a large, microwave-safe mixing bowl and cover with plastic wrap (this helps to prevent butter splatters). Heat in the microwave in 30-second increments until melted.
  4. Add peanut butter. Add the peanut butter to the melted butter. Using an electric mixer, mix on medium speed until combined and smooth.
  5. Mix in powdered sugar. Add the powdered sugar and beat with the mixer, using medium speed, until creamy and smooth. Be sure to break up any clumps of powdered sugar as you go. Scrape down the sides of the bowl with a rubber spatula.
  6. Fold in Nutter Butter cookies. Using the rubber spatula, fold in the crushed wafers until evenly distributed throughout the mixture.
  7. Fill pan. Transfer the mixture to the prepared baking dish and smooth it out to the edges. For an extra smooth top, put a piece of parchment paper over the top and press the dough down until flat. Refrigerate while you make the chocolate layer.
  8. Make chocolate topping. Melt the chocolate and peanut butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each heating, until smooth.
  9. Decorate. Take the Nutter Butter bar out of the fridge and pour the melted chocolate mixture over the top. Smooth the chocolate with your spatula and gently press a few Nutter Butter cookies into the chocolate.
  10. Refrigerate. Return the bars to the refrigerator to chill for about 2 hours.
  11. Cut bars. Once solid, lift the bar out of the baking pan and cut into 16 to 20 squares. Enjoy chilled or at room temperature.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 43gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 88mgSodium: 360mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 8g

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