Fluffernutter Bars
Super soft peanut butter bar cookies with swirls of marshmallow, these Fluffernutter Bars are a peanut butter lover's dream.
Ingredients
- cooking spray
- 6 Tbs. unsalted butter melted cooled
- 2 large eggs
- 1¾ c. creamy peanut butter not natural peanut butter
- 1 c. firmly packed light sugar
- ½ c. granulated sugar
- 1½ c. all-purpose flour
- ½ c. peanut butter chips optional
- 6 Tbs. marshmallow fluff
- mini-marshmallows for topping
- peanut butter chips for topping
Instructions
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Preheat the oven to 350ºF. Line an 8″ x 8″ baking pan with parchment paper. Spray with cooking spray and set aside.
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In a medium size bowl, whisk together the cooled butter, eggs, peanut butter, and both sugars until smooth. Switch to a good silicon spatula or sturdy spoon and mix in flour until just combined. Fold in 1/2 c. peanut butter chips, if using.
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Spoon in the marshmallow creme and use a spatula or butter knife to “cut” the marshmallow fluff into the batter. Don't overmix! You want to see some streaks!
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Pour the batter into the prepared pan and spread out with clean hands. Add peanut butter chips and torn mini-marshmallows to the top, if desired..
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Bake in preheated oven for 25-28 minutes or until a toothpick inserted in the middle of the pan comes out mostly clean. Remove from oven and allow to cool completely on a wire rack before cutting.
Recipe Notes
Fluffernutter Bars will keep for up to 4 days at room temperature (if you can get them to last that long!) or can be frozen for up to 3 months. Defrost in fridge overnight before serving.