This homemade Nutter Butter Bars recipe combines a crunchy Nutter Butter cookie crust, a rich layer of Nutella, and a silky peanut butter cheesecake topping. If you love peanut butter and chocolate, these bars are a nostalgic, crowd-pleasing treat.
The layers are simple but memorable: a buttery, peanut-forward cookie crust made from crushed Nutter Butter cookies, a generous spread of Nutella, and a smooth peanut butter cheesecake baked on top. Finish the bars with extra Nutter Butter cookies for decoration if you like. They slice into neat squares and are perfect for parties, potlucks, or an indulgent snack at home.
Nutter Butter cookies bring a childhood favorite flavor and texture to this dessert. The crust’s familiar peanut taste pairs perfectly with Nutella’s chocolate-hazelnut richness and the creamy peanut butter cheesecake layer. The result is rich, balanced, and very satisfying.
Why this recipe works
- The crust uses crushed Nutter Butter cookies for an intense peanut-butter flavor and a sturdy base for the layers.
- A Nutella layer adds chocolate-hazelnut depth that complements the peanut butter in both the crust and the cheesecake topping.
- The peanut butter cheesecake topping is smooth and creamy, adding richness without being overly sweet.
- The combination is nostalgic and familiar, which makes these bars appealing to many palates.
- The recipe is straightforward and approachable for home bakers, with easy assembly and minimal specialized techniques.
Ingredients
Here are a few notes about key ingredients used in these bars:
- Nutter Butter cookies: Plan on about 2 1/2 cups of crushed cookies for the crust, an optional 1/2 cup of broken cookies to sprinkle between layers, and several whole cookies for topping (about 9 if you want a decorated top). A family-size pack will be more than enough.
- Peanut butter: Use a creamy, stable peanut butter such as Skippy or Jif for the best texture. Avoid natural peanut butter that separates or a crunchy variety for this particular recipe.
- Cinnamon: A small amount of cinnamon in the crust brightens the peanut flavor and adds warmth.
- Nutella: A smooth chocolate-hazelnut spread makes an excellent mid-layer. If you prefer a different flavor, you can substitute a smooth jam instead of Nutella.
- Cream cheese: Full-fat, brick-style cream cheese at room temperature gives the cheesecake topping a silky texture. Make sure it is fully softened before mixing for the smoothest result.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions
- If you don’t have Nutter Butters, crushed Oreos, Golden Oreos, or graham crackers can be used for the crust.
- If you prefer not to use Nutella, a smooth, seedless jam or homemade jam can replace it. Avoid chunky preserves or jellies that won’t spread smoothly.
Instructions
- Pulse the Nutter Butter cookies in a food processor until they become a fine crumb. Add melted butter, peanut butter, sugar, cinnamon, and salt. Pulse until the mixture holds together and feels like damp sand.
- Press the mixture evenly into the bottom of an 8-inch or 9-inch square pan lined with parchment paper. Bake at 350°F (175°C) for 9–11 minutes, then transfer the pan to a cooling rack to cool slightly.
- In a mixing bowl, beat room-temperature cream cheese, peanut butter, salt, and sugar until smooth. Add the egg and vanilla extract and mix until just combined.
- Spread the Nutella evenly over the cooled crust. If using, sprinkle the optional 1/2 cup of broken Nutter Butter pieces over the Nutella layer.
- Drop dollops of the peanut butter cheesecake mixture over the Nutella (an ice cream scoop or spoon works well), then smooth into an even layer with an offset spatula. Arrange extra Nutter Butter cookies on top for decoration if desired.
- Bake for 25–30 minutes, until the edges are set and the center is mostly set but still slightly jiggly. Cool completely on a rack, then chill in the refrigerator for at least 2 hours or overnight before slicing into bars.
Recipe FAQs
Yes. An 8×8-inch pan produces thicker bars, while a 9×9-inch pan will give slightly thinner pieces. Both work fine; adjust baking time slightly if needed.
Use a long, sharp knife and wipe it clean between cuts. For extra-clean slices, run the knife under hot water, dry it, and then slice each piece.
Store bars in an airtight container in the refrigerator for up to 3–5 days. They also freeze well for longer storage—wrap tightly and freeze for up to 3 months.
Expert tips
- Bring the cream cheese to room temperature for several hours before mixing. Softened cream cheese blends into a silky filling without lumps.
- Don’t skip the chilling step. Chilling helps the cheesecake layer firm up so the bars slice cleanly.
- Run a knife around the edges of the pan before removing the bars to prevent sticking and help keep slices neat.
More recipes you’ll enjoy
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Peanut Butter Cup Brownies
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Chocolate Peanut Butter Pie
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Peanut Butter Chocolate Cupcakes
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Peanut Butter Sandwich Cookies
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Nutter Butter Bars
Equipment
- 1 8-inch square pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Offset spatula
Ingredients
Nutter Butter Crust
- 2 1/2 cups Nutter Butter cookie crumbs (about 280 g)
- 6 tablespoons unsalted butter, melted (84 g)
- 2 tablespoons creamy peanut butter (melted, 32 g)
- 1 tablespoon granulated sugar (12 g)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Nutella Layer
- 1 cup Nutella (about 300 g)
Peanut Butter Cheesecake Topping
- 8 ounces full-fat cream cheese, room temperature (226.8 g)
- 1/3 cup creamy peanut butter (86 g)
- 1/4 cup granulated sugar (50 g)
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1/2 cup broken Nutter Butter cookies (optional, 118 g)
- Extra Nutter Butter cookies for topping (about 9)
Instructions
Nutter Butter Crust
- Preheat oven to 350°F (175°C). Line an 8- or 9-inch square pan with parchment paper, leaving a couple inches of overhang for easy removal. Pulse the cookies in a food processor to fine crumbs. Mix in sugar, cinnamon, and salt, then pulse in melted butter and peanut butter until the mixture comes together.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan with your hands or the bottom of a measuring cup.
- Bake for 9–11 minutes until set and slightly darker. Remove to a cooling rack and allow to cool while you prepare the topping.
Peanut Butter Cheesecake Topping
- In a large bowl or the bowl of a stand mixer, beat cream cheese, peanut butter, salt, and sugar until smooth. Add the egg and vanilla and mix until combined.
Assembly
- Spread Nutella over the cooled crust. If desired, sprinkle the optional broken cookie pieces over the Nutella.
- Drop spoonfuls of the cheesecake mixture over the Nutella and smooth it into an even layer. Arrange whole Nutter Butter cookies on top if you wish.
- Bake for 25–30 minutes, then cool completely on a rack. Chill in the refrigerator for at least 2 hours or overnight before slicing. Store leftovers in an airtight container in the fridge for up to 3–5 days or freeze for longer storage.
Notes
Cookies: Oreos, Golden Oreos, or graham crackers are suitable alternatives to Nutter Butters for the crust.
Pan size: An 8×8-inch pan yields thicker bars; a 9×9-inch pan will make slightly thinner pieces.
Storage: Keep bars refrigerated in an airtight container for several days, or freeze for up to three months.
Nutrition
Calories: 458 kcal
Carbohydrates: 48 g
Protein: 7 g
Nutritional values are estimates calculated by a nutrition tool and should be used as a guideline only.
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