Copycat Nutty Buddy Bars Recipe » 100 Days of Real Food

Back in college, my roommate Jenn and I put away some Nutty Buddy bars (chocolate peanut butter cookie bars). This highly processed “treat” is not something you might wonder if it would pass the real food test…clearly, anything by Little Debbie does not! So I have not had one in a while. I think the ingredients say it all…

photo of Nutty Buddy Bars by Little Debbie

But boy, do I remember exactly how they taste. And the other day Jenn said to me…”When are you going to come up with a Copycat Nutty Buddy Bars recipe so we can make them at home?” It honestly had not occurred to create a homemade version, but I was up for the challenge. And, while the result is not exactly like the original (I am not about to whip up some wafers from scratch), these homemade nutty bars are pretty reminiscent of what used to be my favorite packaged dessert! Let me know if you agree in the comments. 🙂

Copycat Nutty Buddy Bars on 100 Days of Real Food

Copycat Nutty Buddy Bars

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Copycat Nutty Buddy Bars on 100 Days of Real Food


Ingredients

  • 24
    Triscuit (or similar) crackers
  • 1/2
    cup
    peanut butterwe buy natural peanut butter made with 1 ingredient, peanuts!
  • 1 1/4
    cups
    chocolate chips
  • 1/4
    cup
    heavy cream

Instructions

  1. Spread creamy peanut butter on top of each cracker then double them up (one on top of another) to make 12 double-decker stacks.

  2. In a small pot over very low heat, melt the chocolate chips and heavy cream together. Continuously stir until smooth, 2 to 3 minutes. You can also use a double boiler, but if you keep a close eye and stir frequently, I don’t think it’s necessary.

  3. Line a baking sheet or cutting board with parchment or wax paper. One by one dip each cracker stack in the melted chocolate and spoon over top. Take out of the chocolate, scrape the excess off the bottom (with the spoon), and place on the prepared sheet. Repeat until done.

  4. Place in the entire thing in the freezer until chocolate sets, 1 to 2 hours, and serve. Keep cold. 


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