ADVERTISEMENT
- Real Recipes from Real People -

ISO: Pillsbury Nutter Butter Bars

Misc.

I went to the store yesterday to buy a box of nutter butter bars to find they
were no longer available. I called Pillsbury to learn they were discontinued
March '99. I would appreciate anyone who has a copycat recipe for these bars
that were a combination soft blonde brownie or peanut butter cookie base with
the mini nutterbutter cookies next and a peanutbutter glaze drizzled over the
top. The cookies were baked in a 13x9 pan.
Thanks,


MsgID: 142546
Shared by: Kathy, IN
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kathy, IN
2
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Pumpkin Pie Drop Cookies with Cinnamon Icing
  • PUMPKIN PIE DROPS 1/2 pound butter, softened 1 cup brown sugar 1 egg 1 cup canned pumpkin puree (not sweetened) 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon gr...
  • Tennessee Cole Slaw (make ahead)
  • TENNESSEE COLE SLAW FOR THE DRESSING: 3/4 cup sugar 1/4 cup vegetable oil 1/4 cup cider vinegar 1 tablespoon dry mustard 1 tablespoon salt 1 teaspoon coarsely ground black pepper 1 teaspoon...
  • Olive Cheese Puff Tarts (freeze ahead)
  • OLIVE CHEESE PUFF TARTS 2 cups shredded natural sharp American cheese 2 cups butter, softened 1 cup all-purpose flour, sifted 1 tsp paprika 1/2 tsp salt dash ground cayenne pepper (optional) 48 stuffed green olives B...
  • Monastery Lentil Soup (Family Circle magazine, 1983)
  • MONASTERY LENTIL SOUP 2 large onions, chopped (2 cups) 1 carrot, coarsely grated 1/2 teaspoon leaf marjoram, crumbled 1/2 teaspoon leaf thyme, crumbled 1/4 cup olive or vegetable oil 1 (16 ounce) can tomatoes 5 cups ...
  • Brennan's Redfish Court-Bouillon
  • BRENNAN'S REDFISH COURT-BOUILLON "Court-bouillon is a generations-old flavored stock from France, used to poach seafood or meat. Creole cooks of New Orleans usually choose to poach a whole firm-fleshed fish, baking it...
ADVERTISEMENT
  • Slow Cooker Drumsticks (using golden mushroom soup)
  • SLOW COOKER DRUMSTICKS 1 (10 3/4 ounce) can condensed golden mushroom soup 1/3 cup fat-free chicken broth 1 tablespoon Worcestershire sauce 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 2 1/4 pounds skinl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Pillsbury Nutter Butter Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!