Chocolate Nutter Butter Pudding Cups

Remember those Snack Pack pudding cups? As a kid, if your lunch box didn’t contain one of those layered desserts, you were definitely not cool. I’m taking the Snack Pack to the next level here, adding in peanut butter pie filling and Nutter Butter cookies, but keeping the tasty chocolate pudding and the nostalgia. I like to make these parfaits in mini Mason jars with lids, so they are portable as well. Then pack them up for a picnic on the go, or top the jars with a themed plastic party pick. I whipped this last batch up for March Madness (the only sporting event I really care about) after I discovered the basketball toppers on Amazon. Be sure to make extras – these treats will get gobbled up fast by the chocolate peanut butter lover in your life!

Chocolate Nutter Butter Pudding Cups

Yield: 6 – 6 oz. jars

Ingredients

3 cups milk
1 tsp. espresso powder
5 oz box Chocolate  Pudding, Cook and Serve style
8 oz Nutter Butter Bites
1 1/2 c. heavy whipping cream
1 cup peanut butter, creamy
4 oz cream cheese, softened
1/4 c. powdered sugar, plus two tablespoons
Chocolate sprinkles and crushed Nutter Butters, for garnish

Cook the pudding with the 3 cups milk and espresso powder according to package directions. Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.

While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form. Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve 3/4 cup of the whipped cream for garnish. Place the remaining whipped cream in a large bowl and set aside.

Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick. Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.

Assembly time: Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside. With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding. Press 4 Nutter Butter bites into the top of the pudding layer. Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer. Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.

To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups. Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.

Spin on the lids, pile the puddings in your bag, and get to snacking! Let me know what your favorite Snack Pack flavor is by shooting me a message on Instagram here. I definitely want to recreate more varieties!

Keep Connected,

Caroline

Looking for more dessert recipes? Try a few of my favorites:

1. Top Secret Chocolate Chip Cookies
2. Sugar Cookie Peach Cobbler
3. Sweet and Salty Cookie Skillets
4. Maple Molasses Cookies

Recipe inspired by this one from the Food Network: https://www.foodnetwork.com/recipes/paula-deen/peanut-butter-parfaits-recipe-1952553

Chocolate Nutter Butter Pudding Cups
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups milk
  • 1 tsp. espresso powder
  • 5 oz box Chocolate Pudding, Cook and Serve style
  • 8 oz Nutter Butter Bites
  • 1½ c. heavy whipping cream
  • 1 cup peanut butter, creamy
  • 4 oz cream cheese, softened
  • ¼ c. powdered sugar, plus two tablespoons
  • Chocolate sprinkles and crushed Nutter Butters, for garnish
Instructions
  1. Cook the pudding with the 3 cups milk and espresso powder according to package directions.
  2. Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.
  3. While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form.
  4. Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve ¾ cup of the whipped cream for garnish.
  5. Place the remaining whipped cream in a large bowl and set aside.
  6. Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick.
  7. Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.
  8. Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside.
  9. With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding.
  10. Press 4 Nutter Butter bites into the top of the pudding layer.
  11. Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer.
  12. Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.
  13. To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups.
  14. Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.

 

Maple Molasses Cookies

Don’t save maple flavors just for fall! One of my coworkers was kind enough to recently gift me with a whole quart of maple syrup, plus there are all kinds of maple tree tapping festivals finishing up around Ohio. The combination of those two things led to the birth of Maple Molasses cookies. Being the Cookie Monster that I am, I cannot resist molasses cookies anytime of year, but the addition of maple syrup puts them over the edge. I hereby banish thee, over-baked, too crispy confections; these gems are soft and chewy, just like a cookie should be. Make sure not to skip rolling them in granulated sugar – you’ll want that textured sugar sparkle on the exterior!

Maple Molasses Cookies

Yield: 30 cookies

Ingredients
2 and 1/4 cups flour
1 and 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 and 1/2 sticks butter, softened
1/2 cup brown sugar
1/4 c. maple syrup
1/4 cup molasses
1 egg
2 tsp. vanilla
1/4 cup sugar

Preheat oven to 350 degrees. Begin by mixing together the flour, baking soda, ginger, cinnamon, nutmeg, and salt together in a large bowl until well-combined; set aside. In a second large bowl, beat the butter and brown sugar together with a mixer, until the sugar is incorporated into the butter. Next, using a rubber spatula, fold in the molasses, maple syrup, egg, and vanilla until incorporated.

Using the mixer again, slowly add the dry ingredients from the flour mixture into the molasses mixture until combined. Place the bowl of dough into the fridge for 1 hour.

After 1 hour, remove the dough from the fridge. Roll dough into balls, about 1 1/2 inches in diameter. Place the remaining 1/4 c. sugar in a small bowl. Then, roll each ball in the sugar and place them on cookie sheets greased with cooking spray. Bake for 9-10 minutes or until dough is just set. Allow the cookies to cool completely and then store in a covered container; they stay surprisingly soft and fresh for days!

Have a favorite comfort cookie recipe? I love hearing from you. Send me a message and let me know your go-to dessert source.

Keep Connected,

Caroline

Recipe adapted from Sally’s Baking Addiction: Seriously Soft Molasses Cookies

Looking for more dessert recipes? Try a few of my favorites:

1. Top Secret Chocolate Chip Cookies
2. Sugar Cookie Peach Cobbler
3. Sweet and Salty Cookie Skillets

Pin It

Maple Molasses Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Don't save maple flavors for fall! One of my coworkers was kind enough to recently gift me with a whole quart of maple syrup, plus there are all kinds of maple tree tapping festivals finishing up around Ohio. The combination of those two things led to the birth of Maple Molasses cookies. Being the Cookie Monster that I am, I cannot resist molasses cookies anytime of year, but the addition of maple syrup puts them over the edge. I hereby banish thee, over-baked, too crispy confections; these gems are soft and chewy, just like a cookie should be. Make sure not to skip rolling them in granulated sugar - you'll want that textured sugar sparkle on the exterior!
Ingredients
  • 2¼ cups flour
  • 1½ tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1½ sticks butter, softened
  • ½ cup brown sugar
  • ¼ c. maple syrup
  • ¼ cup molasses
  • 1 egg
  • 2 tsp. vanilla
  • ¼ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Begin by mixing together the flour, baking soda, ginger, cinnamon, nutmeg, and salt together in a large bowl until well-combined.
  3. In a second large bowl, beat the butter and brown sugar together with a mixer, until the sugar is incorporated into the butter.
  4. Next, using a rubber spatula, fold in the molasses, maple syrup, egg, and vanilla until incorporated.
  5. Using the mixer again, slowly add the dry ingredients from the flour mixture into the molasses mixture until combined.
  6. Place the bowl of dough into the fridge for 1 hour.
  7. After 1 hour, remove the dough from the fridge.
  8. Roll dough into balls, about 1½ inches in diameter.
  9. Place the remaining ¼ c. sugar in a small bowl.
  10. Then, roll each ball in the sugar and place them on cookie sheets greased with cooking spray.
  11. Bake for 9-10 minutes or until dough is just set.
  12. Allow the cookies to cool completely and then store in a covered container; they stay surprisingly soft and fresh for days!