Nut Goodie Bars (No-Bake Maple, Chocolate & Peanut Candy Bars)

Spreading chocolate and peanut butter topping

Mary Johnson

Nut Goodie Bars (No-Bake Maple, Chocolate & Peanut Candy Bars)

A no-bake copycat of Minnesota’s classic Nut Goodie candy bar, featuring three delicious layers: a chocolate, butterscotch, and peanut butter base; a soft, creamy maple nougat center; and a crunchy chocolate-peanut topping. Makes approximately 36 small bars in a 9 × 13-inch pan. Prep time: 30 minutes. Chilling time: about 2½ hours.

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Prep Time 30

Cook Time 0

Total Time 30

Servings: 36

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Chocolate Layers Base and Topping
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 Center
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

Equipment

9 × 13-inch baking pan
Parchment paper
Microwave-safe mixing bowl
Medium saucepan
Spatula or greased spoon
Measuring cups and spoons
Kitchen scale, optional
Sharp knife
Microwave or stovetop
Refrigerator or freezer

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.