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Seriously, you knew it was only a matter of time, right? Ever since I made these babies, I knew I was going to do it again with Nutter Butters. And now I have.
You’re welcome.
I think I liked these even more than the Oreo version. Because, I mean, it’s a Nutter Butter.
It’s peanut butter and chocolate.
Is there anything better?
I actually bought a new package of Nutter Butters for this recipe. I have been working off a bag of the little bite-sized ones since January (impeccable restraint, I know). Now I have little ones and big ones in my pantry. Just calling out too me: make something else with me Dorothy…we love you as much as you love us!
Any bets on how long it takes me to give in to their siren song?
Not long, I can tell you that much.
And I know Canada doesn’t have Nutter Butters. Which is weird to me. I mean, come on. How do they not have the best cookie in the world in a country that large? It’s insane.
If you don’t have access to Nutters, any peanut butter cookie will do. If you happen to have some Girl Scout peanut butter sandwich cookies in your freezer (or is that just me?) you could use those.
One of these days though, I’m going to do a Canada-only giveaway that will include Nutter Butters, Coconut Hershey’s Kisses, and Biscoff.
Because you deserve it too, dammit.
Anyway, enjoy these. I know I did. And there is one lady at school who keeps talking to me about how good they were. Two weeks ago.
Enjoy!
- 1 pouch brownie mix (8×8” pan size) plus ingredients called for to make brownies
- 20 Nutter Butter cookies
- 5 ounces cream cheese
- 1 cup chocolate chips
- Splash of heavy cream
- Bake brownies according to package directions. Cool.
- While brownies are cooling, finely chop your Nutter Butters in a food processor. Add the cream cheese and blend until smooth. Spread Nutter Butter mixture over cooled (but slightly still warm) brownies.
- Melt chocolate chips and a splash of heavy cream in microwave. Stir until chocolate is melted (it will resemble thick frosting). Spread over Nutter Butter mixture. *This makes just enough frosting. If you like thicker frosting, use ½-1 cup more chocolate chips.*
- Refrigerate to harden chocolate and cut into bars.
Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I’m Lovin’ it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters’ Stuff, and all of these too!
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Hi there! I’m Dorothy, the crazy gal behind the blog. If you didn’t already know, I’m crazy for crust…and cookies…and brownies…and pretty much
anything with sugar.
All I can say is YUM!!!! Found you via your feature at Sugar and Spice this week.
You’ll be happy to know that I HAD to create a new pinterest board (titled YUM, of course!) just for this recipe. Can’t wait to try it
OH my goodness. you have my mouth watering. Seriously! Thanks SO much for linking up to Sweet Saturdays last week! This weeks partayyy is up and running… Hope to see you there! Have a great weekend:) -Sophie
Thanks Sophie!
Just made these! They’re extremely rich…. Like that’s a problem?
I think I may use more cookies/cream cheese next time as my cookie layer is very thin. Excellent dessert! Thank you!
More is always better! I’m glad you enjoyed them!
Dorothy, you’ve found my weakness, I adore Nutterbutters! And to put them in a bar with brownies and chocolate ganache? I think I’m in heaven! Pinned!
Ha, thanks Joan. They’re my weakness too!
I would be so insanely HAPPY if you did that giveaway…. can I just get you to pick it up and I will send you money… hahaha.
I can’t even find some of those things when I go to Buffalo…argh!!
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