Nutter Butter No-Bake Cookies

These classic no-bake cookies are upgraded with peanuts and crushed Nutter Butter cookies.

Nutter Butter No-Bake Cookies


  • 1 c. brown sugar, packed
  • 1/2 c. half-and-half
  • 1 c. salted butter
  • 1 c. smooth peanut butter
  • 1/4 c. Dutch-process cocoa powder
  • 1/4 tsp. kosher salt
  • 1 tbsp. vanilla extract
  • 1/2 c. roughly crushed Nutter Butter cookies
  • 1/2 c. roasted peanuts
  • 3 c. old-fashioned oats

Yields Approximately 3 Dozen Cookies

In a saucepan over medium heat, melt the brown sugar, half-and-half, butter, and peanut butter, cocoa powder, and salt. Bring the mixture to a boil, allowing it to boil for 1 minute. Remove from heat, then stir in the vanilla, Nutter Butter cookie crumbs, peanuts, and oats. Stir to combine ingredients.

Scoop the mixture onto parchment-paper lined baking sheets and chill until cookies are firm.

Graham Cracker Toffee Bark

Those recipe is a family favorite that always gets made for the holidays.

Graham Cracker Toffee Bark


  • 14.4 oz. box graham crackers
  • 1/2 c. salted butter
  • 1/2 c. margarine
  • 1/2 c. granulated sugar
  • 1/2 c. dark brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 c. milk chocolate chips
  • 3/4 c. slivered almonds

Preheat the oven to 400 degrees Fahrenheit. Place graham crackers onto tinfoil-lined baking sheets In a saucepan, melt together the butter, margarine, and sugars. Bring mixture to a boil. Allow to boil for 3 minutes. Remove from heat and add vanilla extract. Pour the mixture over the graham crackers and spread with a spatula to cover all the crackers.

Bake for 5-6 minutes. Remove from the oven, then sprinkle chocolate chips over crackers. After 5 minutes, use a spatula to spread the chocolate over the crackers. Sprinkle with almonds. Chill in fridge until chocolate hardens. Break into pieces to serve.