You’re gonna need your fat pants for these.
These bars are nothing short of gluttonous, with an overabundance of sugar, fat, and carbs.
Nutter Butter cookies sandwiched between a thick and rich peanut butter cookie foundation and a sweet, dense white chocolate blondie covering.
This is chick food here. Boys will look at this and scratch their head, unable to comprehend. Most likely due to their shortage of estrogen.
Nutritionally, there is no redemption here. In fact, don’t even use that word in the same sentence with these treats. Nutrition or redemption. Take your pick
They’re bad. So bad.
So bad that who the eff cares about ever being right.
So bad that when you’re cutting these ever so carefully into evenly-sized squares, you’ll trim away every crunchy-chewy edge of the end pieces for the sake of “a beautiful presentation.” But you’re SO going to eat every last crumb-y edge you’ve just trimmed away.
And then you’ll look at your perfectly cut bars and realize that a couple of them look crooked. So you’ll trim a bit more. And eat those scraps.
Then you’ll decide that the squares are just too big. More trimage. More scraps in the belly.
Who cares if the neighbors see you in the window, hanging over the sink, head back, as you shove a few more crumbs and dribbles in your mouth. Just give them a friendly wave and get back to business. Let them get a kick out of you searching your cleavage for a couple stray bits. They haven’t tasted these bars. They just don’t know.
Because if they knew, they’d be checking your cleavage from crumbs, too.
White Chocolate Double Nutter Butter Blondies
Peanut Butter Layer:
6 tablespoons butter, melted
1 cup brown sugar, packed
1/2 cup creamy peanut butter
1 egg, beaten
2 teaspoons vanilla
1 cup flour
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
16 Nutter Butter Cookies
White Chocolate Layer:
8 ounces white chocolate chips
1 tablespoon vanilla
1 stick butter
1/3 cup sugar
1 cup flour
3/4 teaspoon salt
Preheat the oven to 350 degrees. Line a 9×9 pan with foil or parchment paper, allowing for the foil or paper to overhang and create “handles” for easier removal once cooled.
First make the peanut butter layer – In a large bowl, beat the melted butter and brown sugar until creamy. Add the peanut butter and continue mixing until blended. Add the egg and vanilla. Beat just until combined. Fold in the flour, salt, baking soda, and baking powder. Stir until no streaks for flour appear.
Spread the peanut butter mixture into the bottom of the lined pan. Evenly spaced, arrange the Nutter Butter cookies into the top of the batter and press gently.
Make the white chocolate layer – In a medium bowl, combine the white chocolate chips, vanilla, and butter. Working in 30 second intervals, heat the mixture in the microwave on high, stirring after each interval, until the chips are 80 percent melted. Continue stirring a few minutes until the chips are completely melted and the mixture is thick. Beat in the sugar, followed by the eggs, until well combined. Fold in the flour and the salt until no streaks of flour appear.
Evenly spread the white chocolate mixture over the Nutter Butter Cookie layer. Bake 30 minutes. Cool completely before removing them from the pan and cutting them into bars.
Yield: 16 barsPin It