This homemade Nutter Butter Bars recipe combines a crunchy Nutter Butter cookie crust, a layer of Nutella, and a silky peanut butter cheesecake topping. If you love peanut butter and chocolate, these bars are an irresistible treat.
These bars feature a buttery, peanut-forward Nutter Butter crust, a rich Nutella middle, and a smooth peanut butter cheesecake layer on top. Garnish with extra Nutter Butter cookies for a nostalgic finish everyone will enjoy.
Nutter Butters are a nostalgic favorite, and they work wonderfully as the base for a layered dessert. The combination of cookie crumbs, Nutella, and cheesecake creates a decadent bar that’s easy to make and delightful to serve.
Why this recipe works
- The Nutter Butter crust adds deep peanut flavor and a tender, crumbly texture that holds the layers together.
- A full cup of Nutella creates a decadent chocolate-hazelnut middle that pairs perfectly with peanut butter.
- The peanut butter cheesecake topping is creamy, smooth, and not overly sweet, balancing the richness of the Nutella.
- Simple steps and common ingredients make this an approachable dessert for bakers of all levels.
Ingredients
Below are notes on key ingredients and helpful suggestions.
- Nutter Butter cookies: You’ll need about 2 1/2 cups of crumbs for the crust, an optional 1/2 cup of broken cookies for the Nutella layer, and several whole cookies for topping. A family pack usually supplies enough.
- Peanut butter: Use creamy commercial peanut butter (for example, Skippy or JIF) for reliable texture. Avoid natural or crunchy varieties in this bake.
- Cinnamon: A pinch lightly enhances the crust’s flavor.
- Egg: One large, room-temperature egg helps bind the cheesecake layer.
- Nutella: This chocolate-hazelnut spread melts smoothly and forms a luscious middle layer.
- Vanilla extract: Pure vanilla provides the best flavor for the cheesecake topping.
- Cream cheese: Full-fat, brick-style cream cheese at room temperature will create the smoothest cheesecake topping.
See the recipe card below for exact ingredient amounts.
Substitutions
- Swap Nutter Butters with Oreos, Golden Oreos, or graham crackers for the crust.
- Replace Nutella with a thick store-bought or homemade jam if desired (avoid runny jelly or preserves).
Instructions
- Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment, leaving an overhang for easy removal.
- In a food processor pulse Nutter Butter cookies until they form fine crumbs. Add melted butter, melted creamy peanut butter, granulated sugar, cinnamon, and salt. Pulse until the mixture holds together like damp sand.
- Press the crumb mixture evenly into the prepared pan and bake 9–11 minutes, until set and slightly lightened. Cool on a rack while preparing the cheesecake topping.
- Beat room-temperature cream cheese, creamy peanut butter, salt, and sugar with an electric mixer until smooth. Add the egg and vanilla extract and mix until combined.
- Spread Nutella over the cooled crust. Sprinkle with 1/2 cup broken Nutter Butter pieces if using. Drop spoonfuls of the cheesecake mixture over the Nutella and spread evenly with an offset spatula. Top with whole Nutter Butter cookies if desired.
- Bake 25–30 minutes until the cheesecake layer is set around the edges but may still have a slight wobble in the center. Cool completely on a rack, then refrigerate for at least 2 hours or overnight before slicing.
Recipe FAQs
Yes. An 8×8 yields thicker bars; a 9×9 will produce slightly thinner pieces but works fine.
Use a long, sharp knife. For clean slices, dip the knife in hot water and wipe it dry between cuts.
Store in an airtight container in the refrigerator for up to 3–5 days. For longer storage, freeze up to 3 months.
Expert tips
- Use cream cheese that’s fully at room temperature for a lump-free, silky cheesecake layer.
- Do not skip the chilling time—refrigeration firms the cheesecake so slices hold their shape.
- Run a knife around the pan edges before lifting the bars out with the parchment overhang to avoid sticking.
More recipes you’ll love
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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
If you make this recipe, please leave a star rating and a comment below — I love hearing how it turned out for you.
Nutter Butter Bars
Natalie
Pin Recipe
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)
- Extra whole Nutter Butter cookies for topping (about 9)
Instructions
Nutter Butter Crust
- Preheat oven to 350°F. Line an 8 or 9-inch square pan with parchment leaving a two-inch overhang on two sides.
- Pulse Nutter Butters in a food processor to fine crumbs. Add sugar, cinnamon, and salt, then pulse in melted butter and peanut butter until the mixture holds together.
- Press crumbs into the pan and bake 9–11 minutes until set. Cool while you prepare the topping.
Peanut Butter Cheesecake Topping
- 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 and sprinkle with broken Nutter Butter pieces if using.
- Spoon the cheesecake mixture over the Nutella in even dollops and smooth with an offset spatula. Top with whole Nutter Butter cookies if desired.
- Bake 25–30 minutes. Cool completely, then refrigerate at least 2 hours or overnight before slicing. Store leftovers sealed in the refrigerator.
Notes
Crust alternatives: Oreos, Golden Oreos, or graham crackers work well in place of Nutter Butters.
Pan size: An 8×8 pan yields thicker bars; a 9×9 pan produces slightly thinner bars.
Storage: Refrigerate in an airtight container for up to 3–5 days or freeze for up to 3 months.
Nutrition
Nutritional values are estimates generated by an online calculator and should be used as a guide only.