Description
Delight in these delicious Fluffernutter Bars that combine the rich, nutty flavor of peanut butter with a sweet marshmallow fluff topping. These bars feature a buttery peanut butter cookie base, a fluffy marshmallow layer, and a crumbly peanut butter topping, baked to perfection for a gooey, chewy treat perfect for snacks or dessert.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients and Toppings
- 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 other egg, discard the white)
- 7 oz jar marshmallow fluff
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle for even baking.
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal, or alternatively use aluminum foil lightly greased.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and white sugar together until the mixture is soft and smooth.
- Add Peanut Butter and Eggs: Beat in the smooth peanut butter until fully incorporated, then add the whole egg and egg yolk, mixing until smooth and creamy.
- Combine Dry and Wet Ingredients: Gradually mix the dry flour mixture into the peanut butter batter with the mixer on low speed, adding about half at a time until fully combined.
- Separate Dough: Remove about 1 cup of the batter and set it aside for topping later.
- Form Bottom Layer: Press the remaining peanut butter dough evenly into the bottom of the prepared pan to create an even base layer.
- Bake Base Layer: Bake in the preheated oven for 25 minutes, or until the peanut butter layer looks fully set and lightly golden.
- Add Marshmallow Topping: Remove the pan from the oven, keeping the oven on. Carefully spread the entire jar of marshmallow fluff evenly over the baked peanut butter layer.
- Add Topping Dough: Pinch off pieces of the reserved peanut butter dough, flatten each piece slightly to about 1 inch in size, and distribute over the marshmallow fluff. Cover roughly 80-90% of the surface.
- Bake Top Layer: Return the pan to the oven and bake for an additional 10 minutes until the peanut butter topping is set.
- Cool Bars: Remove from oven and let the bars cool at room temperature for at least 1 hour to firm up before slicing.
- Remove from Pan: Use the parchment or foil overhang to lift the bars out of the pan onto a cutting board.
- Slice Bars: Lightly grease a thin, sharp knife with non-stick cooking spray to prevent sticking, then slice the bars into 15 servings.
Notes
- Using parchment paper with an overhang makes it much easier to remove the bars from the pan for slicing.
- Softened butter ensures the dough mixes well and creates a tender texture for the bars.
- Do not entirely cover the marshmallow layer with the peanut butter dough topping; some marshmallow peeks through for a delightful contrast.
- Allow the bars to cool completely before slicing to prevent the marshmallow from sticking to the knife.
- This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
