Best 4 Little Debbie Bars Recipes

COPYCAT NUTTY BUDDY BARS

Steps:

• Spread peanut butter on top of each cracker then double them up (one on top of another) to make 12 double-decker stacks.
• In a small pot over very low heat, melt the chocolate chips and heavy cream together. Continuously stir until smooth, 2 to 3 minutes. You can also use a double boiler, but if you keep a close eye and stir frequently, I don't think it's necessary.
• Line a baking sheet or cutting board with parchment or wax paper. 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.

OATMEAL CREME PIE COOKIE BARS (LITTLE DEBBIE COPYCAT)

Steps:

• Bars - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, molasses, vanilla, salt, cinnamon, and whisk until smooth.
• Add the oats and stir to combine.
• Add the flour and stir until just combined, don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool completely before frosting. Don't frost warm bars or the frosting will melt.
• Frosting - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the butter, confectioners' sugar, and beat on medium-high speed (start on low so you don't spray sugar everywhere) until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, and add the marshmallow creme, salt, and beat on medium-high speed until well combined, about 1 minute.
• Turn frosting out over bars and lightly smooth it with a spatula or offset knife. Bars will keep airtight at room temperature for up to 5 days. I'm comfortable storing buttercream-style frosting at room temp but if you're not, refrigerate the bars noting they'll be more prone to drying out in the fridge.

LITTLE DEBBIE NUTTY BAR CHEESECAKE RECIPE

Steps:

• 1. Unwrap 12 Nutty Bar, chop in blender until finely crushed. Pour into bowl.
• 2. Add butter to crushed bars & mix well. Press into bottom of 12" spring form pan. Set aside.
• 3. Unwrap remaining Nutty Bars. Cut in half. Line rim of pan with the Nutty Bars.
• 4. In a separate bowl, whip cream cheese, milk, peanut butter, & sugar together until fluffy.
• 5. Add whipping cream, pudding mix & vanilla to cream cheese filling. Mix two minutes.
• 6. Pour filling into crust. Chill overnight.

LITTLE DEBBIE BARS

Steps:

• 1. Open 1 box devils food cake mix with pudding in mix.Mix as directed.Grease two jellyroll pans.Divide batter, half in each pan.Bake 12 mins. For filling, blend flour, salt and milk. Heat until thickened, then cool. Cream sugar, shortening and butter at HIGH SPEED, gradually adding cooled mixture.Beat at high speed 7-8 mins. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top. For frosting, boil 3 mins and then add 1/2 cup choc.chips. Beat until chips melt. Spread on bars. Serves:6-8