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  • Sarah Cohan

PB&J Nutter Butter Bars

These bars need no introduction. They’re SO. GOOD. And SO. EASY. Make them and be happy.

Happy Baking!

Adapted from…honestly I can’t really remember.

MAKES 24 bite-size brownies


  • 1 stick butter

  • 1 egg

  • 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)

  • whisk

  • spatula

  • 8x8 pan

  • heavy duty aluminum foil

  • baking spray or extra butter


  1. 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.

  2. Melt 1 stick of butter in your mixing bowl, whisk until smooth and slightly cool.

  3. Add 1 egg and whisk until combined.

  4. Add 212g light brown sugar and 1 TB vanilla and whisk until combined.

  5. Add 1/2c creamy peanut butter and whisk until fully combined.

  6. Fold in 90g AP flour until fully combined.

  7. Break up 7 nutter butter cookies into ~1/2” size pieces and fold into the batter.

  8. Spread the batter evenly into the pan.

  9. 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.

  10. 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.

  11. Bake about 28-30 minutes, cool completely, and cut into bars. Enjoy!

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