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Fluffernutter Bars with Peanut Butter and Marshmallow

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 90 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy peanut butter bars with a gooey marshmallow layer in the middle, combining the classic sweet and salty flavors of a fluffernutter sandwich in an irresistible bar form.

Ingredients

Scale

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 (discard the white)
  • 7 oz jar marshmallow fluff

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and position the oven rack in the middle.
  2. Prepare Pan: Line a 9×13 inch pan with parchment paper or lightly greased aluminum foil, allowing an overhang for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until combined.
  4. Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and white sugar until soft and fluffy.
  5. Add Peanut Butter and Eggs: Beat in the smooth peanut butter, then mix in the egg and egg yolk until the batter is smooth.
  6. Combine Flour Mixture: Gradually mix the flour mixture into the peanut butter batter on low speed, adding about half at a time.
  7. Reserve Dough: Remove about one cup of the batter and set aside for topping.
  8. Shape Base Layer: Press the remaining dough evenly into the bottom of the lined pan to form the base layer.
  9. Bake Base Layer: Bake for 25 minutes or until the top of the peanut butter layer is fully set and baked through.
  10. Add Marshmallow Layer: Remove the pan from the oven (keep it on), and carefully spread the entire jar of marshmallow fluff over the baked peanut butter base.
  11. Add Topping: Pinch off small pieces (about 1 inch) of the reserved peanut butter dough, slightly flatten them, and place them over the marshmallow layer covering approximately 80-90%.
  12. Bake Final Layer: Return the pan to the oven and bake for an additional 10 minutes, or until the peanut butter topping is set.
  13. Cool Bars: Remove from the oven and allow the bars to cool at room temperature for at least 1 hour before slicing.
  14. Slice Bars: Using the parchment paper overhang, lift bars out and place on a cutting board. Slightly grease a sharp knife with non-stick spray to prevent sticking and slice into 15 bars.

Notes

  • Use smooth peanut butter with stabilizers; natural or homemade peanut butter may separate and affect texture.
  • If using crunchy peanut butter, increase quantity to 1 3/4 cups.
  • A metal pan bakes edges crispier; a glass pan yields slightly less crispy edges.
  • Store bars in an airtight container at room temperature for up to 5 days.
  • Nutrition info is estimated based on slicing into 15 bars.

Find it online: https://recipes.mbeams.com/fluffernutter-bars-with-peanut-butter-and-marshmallow/