Homemade Nutty Bars Recipe Homemade snacks, Delicious desserts

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Line a 9×13 pan with parchment paper. In a microwave-safe bowl, melt half of the dark chocolate melting wafers (10-ounces) according to package instructions. Spread into the prepared pan and then tap the pan on the counter a few times to help the chocolate smooth out. Place in fridge for 5-10 minutes, or until hardened.

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DIY Nutty Buddy Bars Recipe: Voortman's Chocolate Wafers (found them at Target) Jif Natural Creamy Peanut Butter (or your favorite variety) 20 oz bag of Ghirardelli Bittersweet Chocolate Chips. Take two Voortman's Chocolate Wafers. Spread your peanut butter on the top of one of them. Make sure to give it a good thick coat.

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DIRECTIONS: Unwrap and separate a Fieldstone Bakery Nutty Buddy Bar for each turkey you'd like to craft. At the bottom of each bar put a dab of frosting, then press on a peanut butter cup for the turkey's head. In small sweeping motions leading out from the head and up along its back, use alternating orange, red, and yellow icing lines to.

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Place the cut side down and top of the bars towards the outer edge of the pan. Press gently into the moist crust. In a large mixing bowl beat softened cream cheese, sugar and vanilla. Add in peanut butter, milk, and heavy cream. Mix well. Pour in packet of instant pudding and mix again.

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

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I always want to call them "Nutty Butter" bars, and I've also seen "Nutter Butter" bars, "Nutter Buddy" bars. Whatever you want to call them, Little Debbie Nutty Buddy bars were a huge part of my childhood and one of my favorite Little Debbie treats, and OF COURSE, you can't find them in the UK. The closest copycat recipe I've.

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Add eggs, sugar, vanilla and salt. Mix ingredients with an electric mixer to combine. Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Add half of the chocolate chips. Stir with a wooden spoon to combine. Over-stirring with a mixer toughens baked goods. Spray a 9×13″ glass baking dish with cooking spray.

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Step 2. Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 3/4 cup morsels. Spread into ungreased 13 x 9-inch baking pan.

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Smear a thin layer in between each stack of crackers. Melt chocolate by microwaving it in 20 second increments until fully melted. Then dip the cracker stacks into the melted chocolate, rotating and coating fully. Set on parchment paper and repeat for other bars. Refrigerate for one hour before eating.

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Snap the matzo crackers into strips. Stack up three pieces of cracker that look about even in size. Melt the chocolate over a double boiler, or in the microwave (melt for 30 seconds at a time, stirring in between each additional heating to make sure the chocolate doesn't scorch). Microwave the crunchy peanut butter for 30 seconds to make it.

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In a microwave melt the chocolate chips and coconut oil for 1 minute, stopping to stir every 15 seconds to prevent burning. Heat until smooth. If the mixture remains too thick, simply add additional coconut oil 1 tsp at a time. Lay parchment paper in a pan, placing a cooling rack on top.

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Frosting: You will need 2 more Nutty Buddy Bars crushed in a blender for the frosting, too. With an electric mixer, cream butter, vanilla, salt, cocoa powder and crushed Nutty Buddy Bars together until smooth and creamy. Add 2 tablespoons of heavy whipping cream and the powdered sugar one half cup to one cup at a time.

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About 1 cup creamy peanut butter. 2 pkg chocolate candy melts or almond bark. 1. Start by spreading one side of a cracker with a generous shmear of peanut butter in an even layer. Stack with another cracker, pressing gently to adhere, and smear the top of the second cracker with another even layer of PB.

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Use a pastry brush or off-set spatula to smooth a thin layer of chocolate over the top and around the sides of the stacks. If desired, draw a waffle pattern across the top of the bars using a toothpick. Chill the bars until the chocolate has hardened, at least 30 minutes. Keep refrigerated until ready to serve.

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Pour into a large mixing bowl. Add melted butter to crushed bars and mix well. In a 12-inch spring form pan, press the bar mixture until the bottom is fully covered. Set aside. Unwrap remaining carton of Nutty Buddy Bars. Cut each bar in half and line the rim of pan with bars. Use the picture as your guide. In a medium mixing bowl, whip cream.

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Stir together the peanut butter, brown sugar, and salt in a mixing bowl. Stir in the cream and whisk smooth. Slowly add the milk and vanilla, whisking until smooth. Pour into the ice cream machine and freeze according to the manufacturer's directions. When the ice cream finishes churning, transfer about a third of the ice cream to an airtight.