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84 comments to “Lottie + Doof + Dana Cree!!”

  1. Amazebars

    Nutt Butts

    Not Her Butters

    Creamy Crunch Adventure Time

  2. Schneiderluvsdoof says:

    May 6th, 2015 at 11:05 am

    Dana doofs?

  3. Schneiderluvsdoof says:

    May 6th, 2015 at 11:05 am

    Oh I also like not her butters. Good one, Judi!

  4. Mary Ann says:

    May 6th, 2015 at 11:09 am

    Peanut Butter Delights!

  5. How about:
    Carma Nutters (or Karma Nutters)
    Carma Nibs
    Nutter Nibs
    Nutter Nibbles
    PBC Bonnies

  6. Better Neuters.

  7. And a part of the proceeds go to some animal shelter or something.

  8. omg plus one on ‘not her butters’ ….not sure I can come up with anything better than that!!

  9. Nuttin Betters?

    Will revisit once i actually make them to ensure the name holds! :)

  10. Is there an easy way to convert measurements without buying a scale? I must make these…

  11. All- So great.
    Bryan- Not helpful.
    Judi and Erin- You are especially prolific, thanks!
    sl- Borrow a scale? Find one at a yard sale? Ask your local market to let you use theirs? Scale is needed, this sort of work requires precision.

  12. Dana Bars
    Dana Dots
    Dana Bites

    Actually, these stink. I vote for Not Her Butters.

  13. PB & Cree

  14. All-Many good ideas! Thank you.

    I want to throw this idea into our fun focus group: Ideally the name Dana decides on would say a little something about what the candy will taste like. Especially since it will exist on a restaurant menu. With that in mind, let’s keep going!

    IRL someone suggested: Peanut Butter Punch!

  15. Roddie- PB & Cree is what she should name everything!

  16. Not her butters! Dying. Also, Bryan’s comment made my drink of water go up my nose. :)

  17. Deca-Dense

  18. Kathryn says:

    May 6th, 2015 at 1:21 pm

    Feuilletine is pretty easy to make. Check out Brave Tart’s (now inactive cause she’s writing a boog) blog for a recipe. http://www.bravetart.com. But cocoa butter? Really? No snark intended, just…these look so good I hate having to hunt down special ingredients. Could regular butter work?

  19. Kathryn says:

    May 6th, 2015 at 1:23 pm

    sorry BOOK, not boog. OY

  20. Kathryn- If you want to make this recipe, you need to get ye some cocoa butter. That recipe for feuilletine is great, and especially useful if you want to try making these gluten free.

  21. I am an idiot from.abroad so help me: What size is a quarter sheet pan? Many thanks!

  22. Moni- Thanks for asking, it’s a good question. 9×13-inches. http://www.cmbakeware.com/products/sheet-pan-size-reference You can use slightly smaller or larger, the bars will just be thicker or thinner.

  23. Peanut Betters
    Creenut Butter Bites
    Butter Nutties (does this sound perverted!?)
    Buttery nut… (ok, definitely perverted.)

  24. Hey Tim, what’s the texture like? Totally creamy? A little crunchy? A little of both?

  25. Amber- The base is creamy/crunchy, and the top is sort of a creamy caramel. Sort of like the best candy bars…

  26. PB Butter Bars
    Nutty Butter Bites
    PB Caramel Squares

  27. hmmm. ok. I notice milk chocolate + nibs in the base and white chocolate in the caramel. Do they taste chocolaty at all, or does the PB really take over? Clearly I just need to make these and find out for myself, but for naming purposes…

  28. Peanut butter is definitely the predominant flavor. But there is a little bitterness from the chocolate.

  29. Peanut creamy cracklies!

  30. Thank you, Tim!
    Dana’s Manna? Or Dana Manna…

  31. Luv Nubs
    They Call Me Mr. Nibs!

  32. Butter Nutters
    But Her Nutters
    Peanut Nutters
    Peanut Butter Nutters
    Cocoa Nib Nutters
    PB + C Bites

  33. Judi Suttles says:

    May 6th, 2015 at 3:39 pm

    Caramel Sweet Dreams

  34. ‘nother butters

  35. Peanutty, Crunchy, Creeamy, Creeation

  36. peanut butter blocks
    (focuses on bite sized-ness and allows for opportunity to expand into other nut butters, like almond butter blocks)

  37. Well, you have hit on one of my weaknesses here, which is peanut butter anything. And since I live in France, I have to make everything peanut flavored myself. So far, I’ve made peanut butter ice cream, peanut butter cups and, oh yes, peanut butter. Now, onto these. Thank you for bringing them to my attention!!!!

  38. laughing girle says:

    May 7th, 2015 at 6:39 am

    Oh.My.God. These look delicious. Am at a loss what name to suggest since I’ve no idea what the US, eh, inspiration, is for these…

  39. laughing girl says:

    May 7th, 2015 at 6:42 am

    @ Kathryn. Thanks for the link to http://www.bravetart.com. She’s got some lovely recipes on there…I love the internet…

  40. Thanks for all of the suggestions. All of this talk of nuts/and branding reminded Bryan of the classic Nut-rific SNL sketch https://screen.yahoo.com/nut-rific-jingle-000000158.html

  41. Having tasted these amaze-squares, here are my suggestions:
    Caramutter Crunch Squares
    Bryan’s suggestion
    Queen’s Marrow

  42. Nut-but cara-choco dream Square

  43. Kristina says:

    May 7th, 2015 at 9:34 am

    Other Nutter Butters ; I scanned down to see if someone already said this. It’s similar
    to Andrea’s

  44. Creeme Crunch (Creemy Crunchies?)

  45. Nutter Flutter (Since they make one’s heart flutter with anticipation)
    Peanut Butter Flutter

  46. Nutter Flutters (Since they make the heart flutter with anticipation)
    Peanut Butter Flutters

    Though, flutter may evoke lightness.

    I think it needs to have a rhyming aspect, so as to invoke the original name. Maybe it doesn’t need to rhyme with nutter butter?

  47. My favorite ice cream shop in St. Pete offers three peanut butter flavors on the regular, which is in large part why I love that place. One of their flavors is called Peanut Butter Rumble, which reminds me of these squares. Another ice cream flavor there is Peanut Butter Punch Out.

    other ideas:
    Peanut Butter Dream
    Peanut Butter Nibs
    Peanut Butter Squares
    Peanut Butter Bites

  48. Suzy Williams says:

    May 7th, 2015 at 12:33 pm


  49. @laughing girl – me too! love her blog. miss her voice, can’t wait to read her book. thanks tim for getting me off my lazy butt to hie myself to yon cookshop! :) (love your blog too, obvs.)

  50. PBBs: Peanut Butter Better
    BPBs: Better Peanut Butter
    BBPBs: better bits of peanut butter…

    You get the idea! Looks delish.

  51. One more! Peanut Better

  52. PB Carmeloos

  53. Hi Tim! I made these last night for a bake sale this weekend – they’re delicious! I’ve never added white chocolate to a caramel, it gives it a surprising texture. Your tip of adding a spoonful of water was spot on :) Do you think this recipe would also work with hazelnut butter instead of peanut?

  54. Hi Sue! So happy you made these. No reason it would not work with other nut butters. If you experiment, let us know what happens. These are perfect for a bake sale, because the yield is so high.

  55. Kristina says:

    May 8th, 2015 at 9:10 am

    Eatbnb (like Airbnb) for Eat Bitter Nutter Butter

  56. Peanut Butter Caramel Crisps
    Peanut Butter Feuill’s (fools) :D

  57. YUM! Okay. I know this is totally wrong. And it won’t be the same. But I think I’m going to try making these with Grapenut Flakes instead of the feuilletine because I don’t have any feuilletine on hand, I do have Grapenut Flakes with all their crunchy malty flakiness, I’m impatient, and someone’s got to try, right? I’ll report back….

  58. Sharing cookies is a great way to make friends.

  59. @K. Instead of Grapenut Flakes, maybe try cornflakes. In “Sweet Magic”, Michel Richard says they are close in texture and lightness to feuillantine, which he says is nothing more than crunchy bits of leftover crepe batter. One of his recipes uses them in a chocolate peanut butter cornflake crust.

  60. Mutter Putters is actually not a bad name

  61. Sandra Lea says:

    May 10th, 2015 at 6:44 am

    @K. I would definitely like to hear your results with the corn flakes. I was thinking using maybe rice crispies.

  62. R. A. Holmes says:

    May 10th, 2015 at 10:57 am

    Goober ganache

  63. I have a batch of these chilling in the fridge as we speak.

    Possible names:

    Peanut butter dreamies?
    Peanut butter dream squares?
    Peanut butter crackles?

  64. Nutty Buddies

  65. Peanut Cream Dream

    Legume Swoon


  66. Peanut Sweet Dreams

  67. I made these using cornflakes rather than the feuilletine (since that’s what I had on hand). In my experience, cornflakes are much coarser than feuilletine, and the flavour is totally different. Overall, perhaps not the best thing to substitute, though it was worth a try, and they were still super yummy. Just a note, 300g cornflakes and 300g feuilletine have different volumes; I crushed my cornflakes down to approximate 2/3 of their original volume, but my finished product still looked way different than the photos above. I will crush them even smaller the next time I make them, and may reduce the amount used.
    The level of sweet versus salty in the squares was just right for me. Peanut butter is definitely the prominent flavour (yay!). The texture of the white chocolate caramel ganache is amazing, and I found myself wanting just to eat it by the spoonful. I must admit that I didn’t think the flavour of the cacao nibs stood up to the peanut butter, and didn’t think they added anything texturally (maybe because of the cornflakes?); will skip them next time I make these.

    No idea what to call them… Salted peanut butter crunch caramels?

  68. Hi Char- Thanks for letting everyone know! Yeah, cornflakes are just SO different from feuilletine…it is bound to lead to a bunch of different results. The cacao nibs are definitely noticeable in the original, and add some nice bitter contrast. And since feuilletine flakes are perfectly flat, they take up less room in the pan. Anyway, good for you for experimenting, though I am hoping you try with feuilletine at some point. : )

  69. Is it best to stick to commercial brands of nut butter because of the difference in emulsion? Some of the natural peanut butter brands have a layer of oil sitting on top and I wonder if that would affect the recipe?

  70. Hi Kate- Well, I think that the commercial stuff just tastes better than the “natural” stuff. So, that is my reasoning for using commercial in things. In the case of this recipe, Skippy is what they use in the kitchen, and so in an effort to accurately recreate the recipe, I suggest Skippy. My guess is that the recipe will still work with the “natural” stuff, but will be different. If you try, let us know!

  71. Charlotte says:

    May 14th, 2015 at 12:55 pm

    I hope I’m not too late, but –

    Creedents (‘dent’ from the crêpes dentelles of the feuilletine)

    Damndanas :)

  72. Reporting back as requested! I was eager to make these and we had an artisinal (indeed, maybe ‘natural’ is not the best term) peanut butter in the house and I can’t source Skippy easily in NZ. So I just used what I had. Obviously I can’t compare mine to the skippy version but the base seems to be fine. Because there is no sugar in the nut butter I used I would recommend that others adjust the sweetness of the base slightly to compensate if you arent adding them to ice cream.
    I did need to add a touch of water to the ganache and put it over a double boiler to get the right consistency. Once I did the gloss was stunning..
    These truly are great and well worth making your own feuilletine for. They really are salty bittersweet.
    Nutter bitters
    Bitternut bites
    Or… You know… PB & Cree

  73. Kate! Thanks for checking back in. Glad to hear that worked, and thanks for all of those tips.

  74. nutter betters

  75. Salty Peanuts OR Salty Peanuts in a Slab. I like in a slab. It’s kind of endearing.

  76. So obvious! They should be called Harvey Bars like Dana Cree originally wanted to call them after the original chef who created them.

  77. Hello! I don’t have any clever names for you, but I do have two quick questions: 1) Is there any advantage to using European vs. American butter here? 2) If left out at room temperature for a few hours (e.g. being served at a party), will the squares retain their shape, or will they get all melty? Thanks! :)

  78. Dafna- So sorry for the delay, your comment ended up in spam for some reason. 1. Not really. 2. They’ll get soft and slightly messy. I prefer them cold/cool…but they’d be fine if they were out for a couple of hours.

  79. As a fan of Dana’s for years (since her Veil days in Seattle!) I am super happy to see that she finally dished on this classic. LOVE

  80. Ok, I’ll be making these and on reading the instructions again (oh, for the 100th time) I realise that I’m confused re chilling the base before adding the topping: does the base have to be chilled completed before I’m adding the topping???

  81. Hi Evie- As instructed, chill base until completely firm. Depending on fridge, that could be overnight or just a few hours.

  82. Thank you so much! Wish me luck – I’ve never burnt sugar before. Well, not on purpose…

  83. Karen Cunningham says:

    December 7th, 2015 at 2:43 pm

    A little late to the party … I am mid recipe (base is chilling and working up courage to burn sugar). So happy to find this recipe. I go to Poppy whenever I visit Seattle and these are my favorite bite of the whole dinner. I’ve thought of ordering the dessert thali for 2 even when I’m alone – then I found out they would let me order some separately. A whole panl might be deadly. We’ll see :-)

    One quick question – I assume that although the base is completely fluid the nibs stay intact. That’s what mine did. Is that right?

  84. Yep, the nibs stay intact. Good luck with the recipe, and they really do keep for a very long time in the fridge…should that be an issue. ; )