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Fluffernutter Bars Recipe

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Delightful Fluffernutter Bars featuring a rich peanut butter cookie base layered with gooey marshmallow fluff and topped with bits of peanut butter cookie dough. These bars combine soft, chewy textures with sweet, nutty flavors perfect for dessert or a special treat.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/3 cup white sugar
  • 1 1/2 cups smooth peanut butter
  • 1 large egg
  • 1 large egg yolk (in addition to the whole egg, discard the white)
  • 7 oz jar marshmallow fluff

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C) and position the rack in the middle.
  2. Prepare Pan: Line a 9×13 inch baking pan with parchment paper leaving an overhang, or alternatively use greased aluminum foil.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  4. Cream Butter and Sugars: In a large bowl, beat the softened butter with brown and white sugars until the mixture is soft and creamy.
  5. Add Peanut Butter and Eggs: Beat in smooth peanut butter, then mix in the whole egg and separate egg yolk until the batter is smooth.
  6. Combine Dry and Wet: With mixer on low speed, gradually incorporate the flour mixture into the peanut butter batter, about half at a time, until just combined.
  7. Reserve Dough: Remove about 1 cup of dough and set aside for topping later.
  8. Form Bottom Layer: Press the remaining peanut butter dough evenly into the bottom of the prepared pan.
  9. Bake Bottom Layer: Bake in the preheated oven for 25 minutes or until the surface is fully set.
  10. Add Marshmallow Fluff: Remove from oven and carefully spread the entire jar of marshmallow fluff evenly over the baked peanut butter layer while oven remains on.
  11. Top with Reserved Dough: Pinch off and slightly flatten pieces of the reserved peanut butter dough (about 1 inch in size) and place them on top of the marshmallow layer, covering approximately 80-90% of the surface.
  12. Bake Top Layer: Return the pan to the oven and bake for an additional 10 minutes, until the peanut butter dough topping is set.
  13. Cool Bars: Remove pan and let bars cool at room temperature for at least 1 hour before slicing to allow layers to set properly.
  14. Slice and Serve: Lift bars out of pan using parchment overhang onto a cutting board. Optionally grease a thin, sharp knife with non-stick spray to prevent sticking, and slice into bars.

Notes

  • Use smooth peanut butter for a creamy texture that blends well with the dough.
  • Make sure the butter is softened to ensure easy mixing and a soft cookie base.
  • The reserved dough pieces do not need to cover the marshmallow layer completely; approximately 80-90% coverage is ideal.
  • Allow bars to cool fully before slicing to prevent the marshmallow layer from sticking or oozing.
  • If you don’t have parchment paper, foil lined with a light grease works as a substitute.
  • Greasing the knife helps cut cleaner slices without pulling the marshmallow fluff.

Find it online: https://yumntasty.com/fluffernutter-bars-recipe/