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A blondie bar taken to a whole new level with chopped Nutter Butter Cookies, Peanut Butter Chips, and Butterscotch!

nutter butter butterscotch blondies

Oh hi there! You recognize me right? It’s me, Crazy for Crust. I went to the beauty salon this past weekend and got some work done. Maybe you noticed my new ‘do?

{Or maybe you’re reading in a reader? Or in an email? And have no idea what I’m talking about? Click on through, come on. You don’t want to miss it!}

That’s right! My baby Crazy for Crust got herself a new look! Isn’t it fabulous????

As much as I loved what I designed when I switched over to WordPress, there was just so much I wanted that I could not figure out. Little nagging things that bugged me every. single. day. And now it’s all fixed! And purty!

I’d like to give a huge shout-out thank you to Vanessa at Nifty Thrifty Things. She’s amazing! Not only do I have a normal-width sidebar now, but I also have super cool recipe pages! They’re, like, visual and stuff. So go browse around! Find some sugar.

But wait. Don’t go just yet. You want to pin these blondies first. For later. Because, well. If there is only one thing I love more than my new blog design, it might be these blondies.


nutter butter butterscotch blondies

Blondies may not be a new idea…but they sort of are to me. I only recently found my go-to blondie recipe, and I’ve had so much fun lately recreating new versions. As much as I love chocolate, there’s something about a rich, brown sugary blondie that just satisfies, you know?

These blondies are brought to a new level with the addition of some of my favorite things: Nutter Butter Cookies, peanut butter chips, and butterscotch. I mean, that’s like the trifecta of awesomeness for a bar, am I right?

If you’ve never had Nutter Butters, they are a peanut butter sandwich cookie. I will put aside that fact that I don’t understand how you’ve lived life as an American without tasting one. (I’ll excuse my International friends because I know the wonder that is the Nutter Butter doesn’t often exist outside the USA.) Whatever your excuse, get yourself to the store and get a pack, okay? Then make pie and brownies out of them. Oh, and make these. Make these first!

I added the cookies and peanut butter chips in the batter. Combined with the brown sugar, this creates a soft, chewy, nutty bar. Then, while the bars were still hot and  not-quite-done, I sprinkled the top with butterscotch chips. Put the pan back in the oven for a few minutes so the chips can melt. As soon as you remove the pan from the oven, you can spread the chips evenly over the blondies. Butterscotch pairs well with…well anything. But really, it pairs amazingly with peanut butter. Trust me!

nutter butter butterscotch blondies

 Now excuse me while I go oogle my site a little…. 😉

Nutter Butter Butterscotch Blondies on doily on white background

Nutter Butter Butterscotch Blondies

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 6 servings


  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 cup butterscotch chips
  • 1 bag (about 2 cups) peanut butter chips, divided
  • 14 Nutter Butter cookies , coarsely chopped
  • Sprinkles , any color
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  • Preheat oven to 350 degrees. Line a 9x13” pan with foil and spray with cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. Mix in butterscotch chips,1/2 cup peanut butter chips, and Nutter Butters. 
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Bake at 350 for 23 minutes. Remove from oven and sprinkle remaining peanut butter chips over the top of the hot bars. Return to oven for 2 minutes. Remove from oven and carefully spread the melting chips over the top of the bars to create a frosting. Sprinkle with sprinkles and let cool. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

Recipe Nutrition

Calories: 849kcal | Carbohydrates: 149g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 527mg | Potassium: 256mg | Fiber: 2g | Sugar: 92g | Vitamin A: 566IU | Calcium: 113mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Check out these blondies too!

Very Vanilla Bars

50 shades vanilla 3 words

Peanut Butter Brownies with Pretzel Crust

peanut butter brownies 2 words


Sweets from friends:
Lemon Vanilla Dream Bars by Kitchen Meets Girl
White Chocolate and Caramel Blondies by Lil’ Luna
Caramel Cadbury Eggs Cookie Bars by Something Swanky

This post may be linked to: Chef in Training, Lil’ LunaBuns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Wrap Up PartySundae Scoop Link Party, and all of these too!

Last Updated on September 10, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Blondies are seriously one of my favorite things. I make them all the time and make all different kinds. I love the idea of putting Nutter Butters in them, as well as using pb chips to make a frosting. Genius!