RASPBERRY NUTTER BUTTER BARS

Raspberry Nutter Butter Bars image

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.

Provided by Samantha Seneviratne

Categories cookies and bars, pies and tarts, dessert

Time 50m

Yield 16 to 20 servings

Number Of Ingredients 10

Ingredients

2 1/2 cups/280 grams Nutter Butter sandwich cookie crumbs
4 tablespoons/60 grams unsalted butter (1/2 stick), melted
1 tablespoon brown sugar
3/4 teaspoon kosher salt
1 1/2 cups/170 grams Nutter Butter sandwich cookie crumbs
1/2 cup/40 grams old-fashioned oats
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons/45 grams unsalted butter, at room temperature
3/4 cup/240 grams raspberry jam

Steps:

Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
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.
Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened.
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.
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.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 137 milligrams, Sugar 16 grams, TransFat 0 grams