Homemade Nutty Bars

Did anyone else grow up eating Little Debbie Nutty Bars? And by that I mean eat them every day between the ages of 14-19 for all 3 meals? No? Just me then? I see.

I feel guilty eating junk food. Even sometimes. But that doesn’t mean I don’t crave it constantly. So in my quest to make foods that satisfy my oil/sugar/salt addictions I stumbled upon a recipe to make homemade Nutty Bars, which I then modified. This is so easy you might make them all the time.


1 Package Manischewitz Matzos
6-8 oz baking chocolate (I used 60% cacao Ghirardelli bars)
Peanut butter of your choice, but not super crunchy.


Double boiler (or two small saucepans)
Pastry brush
Cooling rack
Baking pan
Spoon or butterknife for spreading peanut butter
Small, sharp knife
Room in your fridge to cool them!

I used five matzo wafers to make 6 squares. You can use the whole package, but double the amount of chocolate you’ll need.

Very carefully, use the edge of a knife to puncture a matzo wafer down the middle so it cracks apart evenly.

You can do it. Be gentle.

Then again, to make 4 squares.

…as evenly as you can. Don’t sweat broken pieces.

Heat the peanut butter for about 20 seconds if you chose a kind not easily spreadable. Mine was an organic flaxseed peanut butter so it was nice and creamy.  Spread peanut butter on two wafers stacked atop each other, then add a third wafer as a topper. Do this until you’re out of wafers.

I don’t think this is kosher anymore though.

I don’t have a double boiler, and I assume more people don’t. So, bring about an inch of water to a boil in a small saucepan. In another saucepan, break apart the chocolate into small pieces. When the water is boiling, hold the saucepan with the chocolate over the steam but without touching the water and start stirring the chocolate with a spoon or spatula. It should melt within minutes. Keep stirring! It helps it melt.

Chocolate burns easily so stir stir stir and keep it above the water.

Place the peanut butter matzos in a cooling rack over a baking pan to catch the chocolate. Pour the chocolate over each wafer, using a pastry brush to cover the sides as well as you can (don’t worry about every inch being covered in the sides.). Once you’re done, put them in the fridge to cool, about 30-40 minutes.

Once you’re done, put them in the fridge to cool, about 30-40 minutes.

Ready to chill.

They’re ready to serve. You can, at this point, melt some more chocolate, turn them over, and cover the bottom as well, but that might get a bit too chocolaty (did I just say that?)

Keep cold until served!

Hacks: For sweeter chocolate, add 1/2 cup heavy cream to the melting chocolate, with 1 tsp sugar. This makes for a sweeter chocolate ganache coating.

From Instagram. Sorry for the fuzziness.


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