MILK CHOCOLATE NUTTER BUTTER BARK

8 ounces GOOD quality milk chocolate (I used E. Guittard)
8 chopped Nutter Butter cookies (reserve a few pieces for the top)

Melt chocolate gently in the microwave.  Line a cookie sheet with nonstick foil.  Lay the chopped cookies on the foil.  Pour the chocolate on top and spread it evenly with an offset spatula.   Sprinkle on some more chopped cookies and set in the freezer to set.  Cut into pieces! Yum!

NUTTER BUTTER & PEANUT BUTTER FUDGE ICE CREAM SANDWICH POPS!

Try saying that title three times fast!!! These are fun, fun, fun!  So perfect for summer, too! And the kids will love them! I know mine did.

 Here is our line up!  Peanut Butter Fudge Ice cream (Use your fave flavor here), Nutter Butter cookies and you'll need some craft sticks!

 Open the cookie-leave that yummy cream right where it is and pack on some ice cream.  Work fast because after all, it is summer you know! That ice cream will melt fast.  Once it's on put the other cookie back on and press a stick in the ice cream. Refrigerate until firm!!!!!

 Remove from the freezer and quickly press on your sprinkles!  Sprinkles will make you smile for sure! Back into the freezer!  Once solid, you can individually wrap in plastic wrap.  Ha! Take that Mr. Softee!

 

 Time to dig in!!!!! Mmmmmmm!

(Directions written above throughout the pictures!)
Inspired by Bakerella's Oreo Sandwiches

NUTTER BUTTER CHOCOLATE CHEESECAKE BARS ON A CHOCOLATE CHIP COOKIE CRUST & TOPPED WITH A CHOCOLATE DIPPED NUTTER BUTTER!

START WITH 8 OUNCES OF COOKIE DOUGH (PILLSBURY IS WHAT I USED BUT HOMEMADE WOULD BE GREAT, TOO!)  PRESS IT INTO AN 8X8 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR ABOUT 13 MINS UNTIL BROWNED.  TOP CRUST WITH 11 1/2 NUTTER BUTTER COOKIES TO BE EXACT! LOL  CAREFULLY, SPREAD ON THE CHOCOLATE CHEESECAKE BATTER

CHOCOLATE CHEESECAKE BATTER:
ELECTRIC MIX:
12 OUNCES ROOM TEMP CREAM CHEESE
1/3C. SUGAR
3/4C. HERSHEY'S COCOA POWDER
1 EGG
BAKE FOR ABOUT 30 MINUTES AND CHILL IN FREEZER.  CUT BARS.  DIP NUTTER BUTTERS IN MELTED CHOCOLATE AND ADHERE TO EACH BAR.

LINKING AT CHEF IN TRAINING

NUTTERBUTTER & BUTTERFINGER CHEESECAKE BARS

NUTTERBUTTER & BUTTERFINGER CHEESECAKE BARS

Butterfinger Nutter Butter Cheesecake Bars

Ingredients:
Crust
16 regular sized nutter butter cookies
1/4 cup melted butter

Cheesecake filling-
8 oz. cream cheese, soft
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

Topping-
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions:
Preheat oven to 325 degrees. Line a 9×9 square dish with nonstick foil.

Food process cookies until crumbs. Pour in a bowl with melted butter and stir together. Press into bottom of pan. Set aside.

Electric mix cream cheese and sugar together until smooth. Add egg, vanilla and flour. Chop up butterfingers and fold into the cheesecake mixture. Pour over cookie crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until chilled.

Microwave chocolate and butter on low until combined and spread on top of bars. Drizzle on more chocolate and top with nutter butter cookies if desired! I couldn't resist!

LINKING AT ADDICTED TO RECIPES

LINKING AT CHEF IN TRAINING

LINKING AT BRU CREW

NUTTERBUTTER & BUTTERFINGER CHEESECAKE BARS

Butterfinger Nutter Butter Cheesecake Bars

Ingredients:
Crust
16 regular sized nutter butter cookies
1/4 cup melted butter

Cheesecake filling-
8 oz. cream cheese, soft
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

Topping-
3/4 cup semi sweet chocolate chips
3 tablespoons butter

Directions:
Preheat oven to 325 degrees. Line a 9×9 square dish with nonstick foil.

Food process cookies until crumbs. Pour in a bowl with melted butter and stir together. Press into bottom of pan. Set aside.

Electric mix cream cheese and sugar together until smooth. Add egg, vanilla and flour. Chop up butterfingers and fold into the cheesecake mixture. Pour over cookie crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until chilled.

Microwave chocolate and butter on low until combined and spread on top of bars. Drizzle on more chocolate and top with nutter butter cookies if desired! I couldn't resist!

Recipe adapted from Lauren's Latest

LINKING AT BRUCREW

LINKING AT CHEF IN TRAINING

COOKIES WORTHY OF A DRUM ROLL

ISN'T THIS COOKIE CALLING YOUR NAME???? THIS ONE IS DIPPED IN DARK CHOCOLATE!!!
HERE IS THE FROSTING GOING ON ONE HALF! TO DIE FOR!!!
THESE HAD A MILK CHOCOLATE DIP!!!!
THAT'S WHAT I'M TALKING ABOUT!!!!!!!!!!!

HERE IS MY HUBBY AFTER EATING A GLUTEN FREE VERSION OF THESE. CLEARLY, THEY WERE QUITE AMAZING!!! THEY TASTED LIKE THE REAL DEAL!

WHEN I SAW THESE COPYCATS OF NUTTER BUTTER COOKIES AT COOKIES AND CUPS I JUST KNEW I HAD TO MAKE THEM! IN COLLEGE, MY FATHER-IN-LAW USED TO MAIL NUTTER BUTTERS TO MY HUSBAND ALL THE TIME! GUESS WHO HELPED HIM EAT THEM? YUP! THOSE OF YOU WHO READ MY BLOG KNOW I HAD TO GO ONE STEP FURTHER...YOU GUESSED IT! THE CHOCOLATE DIP!!! THEY SEND THESE COOKIES RIGHT OVER THE MOON!

Nutter butter Copycats! (This is the recipe as i halved it-still made a TON!!!!)

• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• approx 1/3 cup extra sugar for rolling
Filling:
• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter, room temperature
• 2 cups powdered sugar
• 1-3 tablespoons milk

1. In a mixer, beat butter, peanut butter, and sugars until fluffy. Add egg and vanilla. On low add in flour, baking soda and baking powder. Chill dough for 1 hour.
2. Preheat oven to 375°
3. Form chilled dough first into 1 inch balls and then a log shape. Roll in the extra sugar and place on parchment lined baking sheet. Leave room they do spread. Using a fork make indentations for the lines and pinch the centers to shape like a peanut. when they come out of the oven repinch!!!
   
4. Bake for approx 6 mins or lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

Filling:
5. Beat butter and peanut butter. Add powdered sugar and beat smooth. Add milk slowly until a spreading consistency.
   
6. Spread a tablespoon of filling on 1 cookie and top with another cookie.
7. melt dark or milk chocolate (or both as i did) and dip half the cookie. chill on wax paper until set!!!!

TO MAKE THESE GLUTEN FREE SUBSTITUTE THE FLOUR WITH JULES ALL PURPOSE GF FLOUR!!!!! I DID AND THEY TASTED THE EXACT SAME...NO JOKE!!!!!!!!!!!!!!!!!!!!!!!!!!

LINKING AT BRUCREW!!!!

LINKING AT ADDICTED TO RECIPES

LINKING AT KURTZ CORNER

LINKING AT RECIPES FOR MY BOYS

LINKING AT DWELL ON JOY

FOR NUTTER BUTTER LOVERS

RECIPE

2 sticks butter

1 Cup peanut butter

1 Cup sugar

1 Cup brown sugar

2 eggs

1 teaspoon vanilla

2 ½ Cups flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 Cup white chocolate chips, plus an extra few for good luck!

15 Nutter Butter Cookies broken into small pieces

1. Preheat oven to 375. Cream the butter and sugars. Add in peanut butter. Add eggs and vanilla.
2. On low slowly add in dry ingredients, white chips and broken Nutter Butters until just combined.
3. With a medium cookie scoop, scoop cookie dough onto a parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through but still soft. Let cool for 3 minutes on baking sheet. Remove.
Recipe adapted from Picky Palate