Raspberry Nutter Butter Bars
Reminiscent of a classic, a peanut butter and jelly sandwich minus the bread, these bars hit the spot with a little youthful nostalgia. A glass of cold milk is a great accompaniment. One 16-ounce package of Nutter Butter sandwich cookies pulsed in a food processor makes 4 cups of crumbs, which is exactly enough for one recipe.
- Serves: 16 persons
- 2 ½cups/280 grams Nutter Butter sandwich cookie crumbs
- 4tablespoons/60 grams unsalted butter (1/2 stick), melted
- 1tablespoon brown sugar
- ¾teaspoon kosher salt
- 1 ½cups/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
Step 1Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
Step 2Make 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 3Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
Step 4Spread 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 5To 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.