Raspberry Nutter Butter Bars
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (18 servings)
210 calories; 10 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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.