![Crispy Sour Cream and Onion Wings](https://static01.nyt.com/images/2024/02/02/multimedia/KD-crispy-ranch-wings-qjcb/KD-crispy-ranch-wings-qjcb-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Raspberry Nutter Butter Bars
![Raspberry Nutter Butter Bars](https://static01.nyt.com/images/2018/08/09/dining/seneviratne-jam-bars-horizontal/merlin_141910242_f71a91c6-6f58-4179-aa8c-0c0b5c4fe0ec-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2½cups/280 grams Nutter Butter sandwich cookie crumbs
- 4tablespoons/60 grams unsalted butter (½ stick), melted
- 1tablespoon brown sugar
- ¾teaspoon kosher salt
- 1½cups/170 grams Nutter Butter sandwich cookie crumbs
- ½cup/40 grams old-fashioned oats
- 2tablespoons all-purpose flour
- ½teaspoon kosher salt
- 3tablespoons/45 grams unsalted butter, at room temperature
- ¾cup/240 grams raspberry jam
For the Crust
For the Topping
Preparation
- Step 1
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes.
- Step 3
Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
- Step 4
Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely.
- Step 5
To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.
Private Notes
Cooking Notes
What are Nutter Butter Cookies??? We don't have these in Australia. We have regular Peanut Butter cookies, but they don't have a cream centre, which I presume your cookies do. Would this work as well, or should one add extra peanut butter?
Pump up the jams! (Literally) I had trouble with this being too dry as it's written. I added an extra tablespoon of butter to the crust, and even then it didn't mold well into the pan, so I dumped everything back into the food processor with two tablespoons of peanut butter. Worked beautifully. Feel free to adjust as necessary: you're aiming for the consistency of wet sand -- not sticky, but able to hold its form. I also doubled the jam amount because 3/4 cup wasn't near enough. Came out great!
I was looking for a simple recipe for a raspberry bar to send to my daughter at camp. The camp has a no peanut rule, so I substituted Golden Oreos for the Nutterbutter cookies. They were delicious! I increased the butter to 4 tbs for the crumb topping and this seemed to help the topping stay together and remain in place. I will definitely makes these again.
I used lotus cookies instead of nutter butter cookies. I added peanut butter to the jam layer. These cookies were a show stopper and got eaten very quickly!
The jam filling needs to be increased and the crumb topping is too dry. Most of the topping came off before you could even get the first bite. Recipe needs to be reworked.
Nutter Butter cookies are a packaged peanut butter sandwich cookie with soft peanut butter filling in between two crunchy peanut butter flavored (and peanut shaped) wafer cookies. They are mostly sweet but do have a salty note... In all a very unique cookie.
Can anyone recommend a fix to make the top less crumbly?
This was really fun to make with my 4yo nephew and 6yo niece. They loved pulverizing the cookies, smooshing the crust and kneading the topping. I agree with commenters who found it salty and crumbly. I liked the saltiness but my young assistants did not. And the crumbs are a nice texture but they are rather too messy for sharing. I thinned some crunchy PB with peanut oil and powdered sugar to drizzle on top - it upped the PB flavor but didn’t really help the topping stay put.
I found that using a measuring cup I didn't have enough cookie crumbs, but using weight measurements I did have enough!
After reading the notes, I increased the recipe by 1.5 and used a 9x13. I did not vary from the ingredients but spread jam an inch thick over the crust using closer to 1.5 cups. Baking time was as directed for bottom and an extra 10 mins for the whole. This was a SMASH at the baby shower.
Pump up the jams! (Literally) I had trouble with this being too dry as it's written. I added an extra tablespoon of butter to the crust, and even then it didn't mold well into the pan, so I dumped everything back into the food processor with two tablespoons of peanut butter. Worked beautifully. Feel free to adjust as necessary: you're aiming for the consistency of wet sand -- not sticky, but able to hold its form. I also doubled the jam amount because 3/4 cup wasn't near enough. Came out great!
I am assuming you use the filling of the sandwich cookie not scraping them off before processing them, am I right?
So, a 16-oz pack of Nutter Butters (aka, Family Size) makes 4 cups of crumbs, as processed in a food processor? Not by my lights. I got about 2-1/2 cups. Had to go back to the store for more.
Used 1/4 tsp table salt each for crust/topping in place of kosher salt, which fixed saltiness issue. Tip: stir raspberry jam thoroughly before applying to crust to make it easier to spread thinly. Still found over a cup was needed. Using this cookie brand made the bars overly sweet and not very peanutty tasting. Would only make again by using good quality peanut cookies from a bakery. Used 4 tbsp. butter for topping and still too crumbly. Probably needs some additional flour and butter.
How do you make the crumbs from the cookies???? Food Processor? How long do you pulse, how fine do you want the crumbs to be?
Answering my own question, used food processor and worked fine.
I was so excited about these but it wasn’t meant to be. They were so dry and crumbly. Also the peanut butter flavor not as strong as I thought it would be. My family liked them ok. They are going to eat as a topping on ice cream.
Agreed, it tasted fine, could have used more raspberry. I never got the bubbly top, and the topping basically falls off.
What are Nutter Butter Cookies??? We don't have these in Australia. We have regular Peanut Butter cookies, but they don't have a cream centre, which I presume your cookies do. Would this work as well, or should one add extra peanut butter?
Nutter Butter cookies are a peanut butter filled sandwich cookie made by Nabisco. <img src="https://images-na.ssl-images-amazon.com/images/I/91QRkXCBzBL._SX522_.jpg... alt="Nutter Butter Peanut Butter Sandwich Cookies, 12 Count Box, 22.8 Ounce"/> https://www.amazon.com/Nutter-Butter-Peanut-Sandwich-Cookies/dp/B06XBT62...
Your presumption is correct. I'd use the peanut butter cookies, adding a little peanut butter to compensate for the filling.
Nutter Butter is the brand name and yes, they have a filling. It's processed food.
Advertisement