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Fluffernutter Bars Recipe

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4.8 from 93 reviews

Fluffernutter Bars are a delightful layered treat featuring a soft peanut butter cookie base topped with gooey marshmallow fluff and scattered with extra peanut butter dough pieces. These bars combine rich, nutty flavors and sweet marshmallow in a chewy, satisfying bite, perfect for snack time or dessert lovers of all ages.

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)

Topping

  • 7 oz jar marshmallow fluff

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
  2. Prepare the baking pan: Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal, or alternatively use aluminum foil lightly greased to prevent sticking.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  4. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is soft and fluffy.
  5. Add peanut butter and eggs: Beat in the peanut butter until smooth, then mix in the whole egg and additional egg yolk until fully incorporated.
  6. Combine dry and wet mixtures: With the mixer on low speed, gradually mix the flour mixture into the peanut butter mixture in two halves, ensuring an even batter without overmixing.
  7. Reserve some dough: Remove about 1 cup of batter and set aside for later topping.
  8. Form the base layer: Press the remaining dough evenly into the bottom of the prepared pan to create a uniform base layer.
  9. Bake base layer: Bake in the preheated oven for 25 minutes, or until the top looks fully set and slightly firm to the touch.
  10. Add marshmallow topping: Remove the pan from the oven and keep the oven on. Carefully spread the entire jar of marshmallow fluff evenly across the warm peanut butter base.
  11. Top with reserved dough: Pinch the reserved peanut butter dough into approximately 1-inch pieces, flatten slightly, and scatter them over the marshmallow layer to cover about 80-90% of the surface.
  12. Bake final layer: Return the pan to the oven and bake for an additional 10 minutes, or until the peanut butter dough pieces on top are set and slightly golden.
  13. Cool the bars: Remove the pan from the oven and allow the bars to cool at room temperature for at least 1 hour, enabling the layers to firm up for clean slicing.
  14. Slice and serve: Lift the bars from the pan using the parchment overhang onto a cutting board. Lightly grease a thin, sharp knife with non-stick spray to prevent sticking, then slice into bars of your preferred size.

Notes

  • Make sure to soften the butter properly to achieve a smooth batter texture.
  • If you don’t have parchment paper, aluminum foil with light greasing works as an alternative to avoid sticking.
  • Using a sharp knife sprayed with non-stick spray helps to get clean slices without the marshmallow fluff sticking.
  • You can substitute smooth peanut butter with natural peanut butter, but expect a slightly different texture.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Fluffernutter Bars, peanut butter bars, marshmallow dessert, layered bars, easy dessert, peanut butter cookie bars

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