This nut goodie bar recipe is a no-bake copycat of a Minnesota candy classic: a layer of chocolate and peanut butter on the bottom, a soft, creamy maple nougat in the middle, and a thick, crunchy layer of chocolate and roasted peanuts on top. You melt, spread, and chill. There is no oven, no candy thermometer, and no special equipment, and the bars cut into neat squares that look like they came from a candy shop.
The original is a real product with a real history, so before the recipe, here is what you are actually recreating, and why a few of the ingredients in this version might surprise you. If you just want the quantities, jump to the recipe. This is an independent, copycat-style recipe and is not affiliated with Pearson’s Candy Company.
What Is a Nut Goodie?
A Nut Goodie is a candy bar made by Pearson’s Candy Company of Saint Paul, Minnesota. According to Wikipedia’s entry, it was introduced in 1912 as one of the company’s first products, and it combines chocolate, a maple-flavored creme center, and peanuts. Pearson’s own Nut Goodie page describes it as real milk chocolate, creamy maple nougat, and fresh roasted peanuts, made in small batches in Saint Paul. The bar has a loyal following in the Upper Midwest, and one Midwestern grocery chain notes that Nut Goodie bars were once nominated as Minnesota’s official state snack.
So when a recipe is called a “nut goodie bar,” three things are doing the work: maple, peanuts, and chocolate. A homemade version only needs those three, in a stack of layers.
How the Nut Goodie Bar Recipe Works
Most homemade versions follow the same layered pattern, and this one does too. It helps to know what each layer is for.
- Bottom layer: chocolate, butterscotch, and peanut butter. Melted together, these set into a smooth, firm base that tastes like a peanut butter cup crossed with a butterscotch chip. The butterscotch is what gives the “milk chocolate and caramel” depth that a pure chocolate layer lacks. Use butterscotch chips, not peanut butter chips.
- Middle layer: maple nougat. This is the soft, creamy center. It is made from butter, powdered sugar, vanilla pudding mix, marshmallows, and maple extract, and it sets up fudge-like rather than runny.
- Top layer: chocolate, butterscotch, peanut butter, and peanuts. The same melted mixture as the base, with roasted peanuts stirred in so each bite has a crunch.
Maple extract matters here. One popular copycat recipe’s FAQ points out that real maple syrup is not a substitute, because the extra liquid would loosen the nougat and the flavor would not be strong enough. Use maple extract or maple flavoring. If you cannot find it, vanilla works, and you will still get a very good bar, just not a maple one.
Homemade vs. the Original
| Original Pearson’s Nut Goodie | Homemade nut goodie bars | |
|---|---|---|
| Shape | Individual clustered bar | Layered pan bars, cut into squares |
| Chocolate | Real milk chocolate coating | Chocolate and butterscotch chips, plus peanut butter |
| Center | Maple nougat | Maple nougat made with butter, sugar, and marshmallows |
| Peanuts | Fresh roasted peanuts | Roasted, salted peanuts in the top layer |
| Time | Store-bought | About 30 minutes of work, plus chilling |
Ingredients
The ingredients are all pantry staples, and most come from the baking aisle. A few notes:
- Cook-and-serve pudding mix. Use the cook-and-serve kind (the box is usually about 3 ounces), not instant. It thickens the nougat as it warms.
- Salted peanuts. The salt balances the sweetness, which is part of why the original works so well.
- Creamy peanut butter. Use a standard shelf-stable brand, not natural peanut butter, which can separate and leave the layers oily.
- Chips. Semi-sweet chocolate chips give a slightly less sweet result than milk chocolate chips. Use whichever you prefer.
Nut Goodie Bar Recipe
This nut goodie bar recipe makes about 36 small bars in a 9×13-inch pan. Prep time: 30 minutes. Chill time: about 2½ hours total. No baking is needed.
Ingredients
Chocolate layers (divided)
- 2 cups (340 g) semi-sweet chocolate chips, divided
- 2 cups (340 g) butterscotch chips, divided
- 1½ cups (390 g) creamy peanut butter, divided
- 1½ cups (about 220 g) roasted, salted peanuts
Maple nougat
- 1 cup (227 g) unsalted butter
- 1 box (about 3 oz / 85 g) cook-and-serve vanilla pudding mix
- 3 cups (360 g) powdered sugar
- 2 cups (about 100 g) miniature marshmallows
- 2 teaspoons maple extract
Method
- Prep the pan. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later. Lightly grease the parchment.
- Make the base layer. In a large microwave-safe bowl, combine 1 cup of the chocolate chips, 1 cup of the butterscotch chips, and ¾ cup of the peanut butter. Microwave in 30-second bursts, stirring each time, until completely smooth, about 1½ to 2 minutes. Spread evenly in the pan.
- Chill the base. Refrigerate or freeze for 15 to 20 minutes, until the layer is completely firm. This is important, because a soft base will mix into the nougat.
- Make the maple nougat. Melt the butter in a medium saucepan over low heat. Stir in the pudding mix, powdered sugar, marshmallows, and maple extract. Keep stirring until the marshmallows melt and the mixture is smooth and thick, about 3 to 5 minutes. It will look like a thick, glossy frosting.
- Spread the nougat. Pour the nougat over the chilled base, and smooth it with an offset spatula or the back of a greased spoon. Work quickly, since it starts to set as it cools.
- Chill the nougat. Refrigerate or freeze for 20 to 30 minutes, until the nougat is firm to the touch.
- Make the top layer. Melt the remaining 1 cup chocolate chips, 1 cup butterscotch chips, and ¾ cup peanut butter in the same way as the base, until smooth. Stir in the peanuts until they are all coated.
- Pour over the nougat. Spread the mixture over the chilled nougat and smooth the top.
- Chill to set. Refrigerate for at least 1 hour, until the top layer is completely firm.
- Cut. Lift the slab out with the parchment, and cut with a sharp knife into 36 bars. Dip the knife in hot water and wipe it between cuts for clean edges.
The Chill Schedule
The only real “skill” in this recipe is patience at each stage. Here is how the time breaks down:
| Stage | Hands-on | Wait |
|---|---|---|
| Melt and spread the base | 5 minutes | 15 to 20 minutes |
| Make and spread the nougat | 10 minutes | 20 to 30 minutes |
| Melt and spread the top | 5 minutes | At least 1 hour |
| Cut and serve | 10 minutes |
Nut Goodie Bar Recipe Troubleshooting
The layers mix together. The layer underneath was not set. Chill each layer until it is firm, and let melted topping cool for a few minutes before pouring.
The nougat is too soft. It was not chilled long enough, or the pudding mix was instant instead of cook-and-serve. Chill it longer, and use cook-and-serve next time.
The nougat is grainy. The powdered sugar was lumpy, or the mixture did not melt smoothly. Sift the sugar, and stir over low heat until completely smooth.
The chocolate seized or is grainy. It got too hot or came into contact with water. Melt in short bursts, stirring each time, and keep water away from the bowl.
The top layer cracks when cutting. The bars are too cold. Let them sit at room temperature for 10 minutes, and use a hot, dry knife.
The bars are oily. Natural peanut butter separates. Use a shelf-stable creamy brand.
The maple flavor is weak. Use maple extract, not syrup, and add up to an extra ½ teaspoon if you like.
Variations
- Mini nut goodies. Press the nougat into mini muffin liners or a candy mold and top with the chocolate-peanut mixture, so you get individual cup-style candies.
- Milk chocolate version. Swap semi-sweet chips for milk chocolate chips for a sweeter, more candy-bar-like top.
- Pecans or walnuts. Replace the peanuts with chopped toasted pecans or walnuts for a different crunch.
- No peanuts. Use sunflower seed butter and omit the peanuts, but note that it will not taste like a Nut Goodie.
- Vanilla nougat. If you cannot find maple extract, use 2 teaspoons of vanilla.
- Gluten-free. The base ingredients contain no gluten, but check the labels on the chips, pudding mix, and marshmallows. Pearson’s states that its Nut Goodie is gluten-free, but that applies to the candy bar, not a homemade version.
If you enjoy candy-bar-style desserts and chocolate-heavy treats, our Hershey brownie recipe and kitchen sink cookies are both worth a look, and our honey brownies show how honey changes a chocolate dessert. For other honey-sweetened ideas, see our tasty honey treats, or our lighter nut and seed bars.
Storage, Freezing, and Gifting
Refrigerator. Keep the bars in an airtight container in the refrigerator, separated by parchment. They keep for about 2 weeks.
Freezer. Freeze in a single layer on a tray, then move to a freezer bag for up to 2 to 3 months. Thaw in the refrigerator or at room temperature for 15 minutes.
Gifting. Wrap individual bars in wax paper or foil like a candy bar, and pack them in a tin with parchment between layers. Add a note saying “keep refrigerated,” and a label for the peanuts, which are a major allergen.
Nut Goodie Bar Recipe FAQs
What is a Nut Goodie bar made of?
According to the manufacturer, it contains real milk chocolate, creamy maple nougat, and roasted peanuts. Homemade versions use chocolate and butterscotch chips, peanut butter, maple nougat, and peanuts.
Can I use maple syrup instead of maple extract?
Not in this recipe. Syrup adds too much liquid, and it will not give enough flavor. Use maple extract or maple flavoring.
Can I make nut goodie bars without butterscotch chips?
You can replace them with more chocolate chips, but the base and top will be more bitter and less rich. Butterscotch adds a caramel note.
Why use cook-and-serve pudding mix?
It thickens as it heats, which gives the nougat structure so it sets firm enough to cut. Instant pudding does not work the same way.
Do I need to melt chocolate in a double boiler?
No. A microwave in short bursts works well, as long as you stir between each one.
How long do homemade nut goodie bars last?
About 2 weeks in the refrigerator and 2 to 3 months in the freezer.
How do I cut them neatly?
Chill them well, then use a long, sharp knife dipped in hot water and wiped dry between each cut.
Are Nut Goodie bars gluten-free?
Pearson’s states the candy bar is gluten-free. A homemade version depends on the labels of your ingredients, so check them.
Can I use a different size pan?
A 9×13-inch pan gives you 36 small bars. A smaller pan will give thicker bars, and the layers will take longer to set.
Final Thoughts on This Nut Goodie Bar Recipe
A good nut goodie bar recipe is a lesson in patience: melt, spread, chill, repeat. Keep the layers cold enough to stay separate, use maple extract for the flavor, and cut with a warm knife. The result is a chocolate, maple, and peanut bar that tastes a lot like the Minnesota original, and it is easy to make ahead for holidays, gifts, and potlucks.
Nut Goodie Bars (No-Bake Maple, Chocolate & Peanut Candy Bars)
Ingredients
Equipment
Method
- Prepare the pan: Line a 9 × 13-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
- Make the base layer: Combine 1 cup chocolate chips, 1 cup butterscotch chips, and ¾ cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth, about 1½–2 minutes. Spread evenly in the prepared pan.
- Chill the base: Refrigerate or freeze for 15–20 minutes, until completely firm.
- Prepare the maple nougat: Melt the butter in a medium saucepan over low heat. Stir in the cook-and-serve pudding mix, powdered sugar, miniature marshmallows, and maple extract. Continue stirring for 3–5 minutes, until the marshmallows melt and the mixture becomes smooth and thick.
- Add the nougat: Spread the mixture evenly over the chilled base, working quickly before it begins to set.
- Chill the nougat: Refrigerate or freeze for 20–30 minutes, until firm to the touch.
- Make the topping: Melt the remaining 1 cup chocolate chips, 1 cup butterscotch chips, and ¾ cup peanut butter in the microwave in 30-second intervals, stirring until smooth. Stir in the roasted, salted peanuts.
- Add the topping: Spread the chocolate-peanut mixture evenly over the chilled nougat.
- Chill until set: Refrigerate for at least 1 hour, until the top layer is completely firm.
- Cut and serve: Lift the slab out using the parchment paper. Let it sit at room temperature for about 10 minutes, then cut into 36 small bars with a sharp knife dipped in hot water and wiped dry between cuts.
Notes
- Use cook-and-serve pudding mix: Instant pudding mix will not provide the same structure for the nougat.
- Use maple extract: Maple syrup adds excess liquid and does not provide enough concentrated maple flavor. Vanilla extract can be substituted, but the maple flavor will be lost.
- Choose regular creamy peanut butter: Natural peanut butter may separate and make the layers oily.
- Keep the layers separate: Chill each layer until firm before adding the next.
- Avoid overheating the chocolate: Melt in short intervals and stir frequently to prevent graininess or seizing.
- For clean cuts: Allow the bars to soften slightly and wipe the warm knife between cuts.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for 2–3 months.
- Allergen information: Contains peanuts and dairy. Check ingredient labels for gluten and other potential allergens.
- Variations: Use milk chocolate chips for a sweeter flavor, substitute toasted pecans or walnuts for peanuts, or use vanilla extract instead of maple extract.
- Recipe note: This is an independent copycat recipe and is not affiliated with Pearson’s Candy Company.
