PB&J Nutter Butter Bars
These bars need no introduction. They’re SO. GOOD. And SO. EASY. Make them and be happy.
Adapted from…honestly I can’t really remember.
MAKES 24 bite-size brownies
1 stick butter
1 cup packed light brown sugar (212g)
1 tablespoon vanilla
1/2 cup creamy peanut butter (not the natural kind)
3/4 cup all-purpose flour (90g)
10 Nutter Butter cookies
3 tablespoons seedless raspberry jam
large mixing bowl (microwave safe)
heavy duty aluminum foil
baking spray or extra butter
Preheat oven to 350 degrees. Line a 8x8 pan with heavy duty aluminum foil (use THIS tip - #2!) and spray with baking spray or grease the bottom & sides with butter.
Melt 1 stick of butter in your mixing bowl, whisk until smooth and slightly cool.
Add 1 egg and whisk until combined.
Add 212g light brown sugar and 1 TB vanilla and whisk until combined.
Add 1/2c creamy peanut butter and whisk until fully combined.
Fold in 90g AP flour until fully combined.
Break up 7 nutter butter cookies into ~1/2” size pieces and fold into the batter.
Spread the batter evenly into the pan.
Whisk 3TB seedless raspberry jam until smooth, then dollop over the batter in 6-8 drops. Swirl the jam into the batter with a thin knife.
Break up 3 more nutter butter cookies and sprinkle evenly across the top, pressing them down just slightly and gently into the batter with your fingers.
Bake about 28-30 minutes, cool completely, and cut into bars. Enjoy!