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Fluffernutter Bars Recipe

Fluffernutter Bars Recipe
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★★★★★

4.8 from 30 reviews

Soft and chewy peanut butter bars layered with gooey marshmallow fluff, perfect for those who love the classic sweet and salty Fluffernutter sandwich in a convenient 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 (in addition to the other egg, discard the white)
  • 7 oz jar marshmallow fluff

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and place the oven rack in the middle position for even baking.
  2. Prepare Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the edges for easy removal, or alternatively use aluminum foil lightly greased.
  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, brown sugar, and white sugar together until the mixture becomes soft and fluffy.
  5. Add Peanut Butter and Eggs: Beat in the smooth peanut butter until well incorporated. Then mix in the whole egg and egg yolk until the batter is smooth.
  6. Combine Dry and Wet Mixtures: On low speed, gradually mix in the flour mixture about half at a time until just combined into the peanut butter batter.
  7. Reserve Batter: Remove approximately 1 cup of batter and set it aside for topping later.
  8. Form Base Layer: Press the remaining peanut butter dough evenly into the bottom of the prepared pan to form the base layer.
  9. Bake Base: Bake the base layer in the preheated oven for 25 minutes or until the top looks fully set and golden.
  10. Add Marshmallow Fluff: Remove the pan from the oven but keep the oven on. Carefully spread the entire 7 oz jar of marshmallow fluff over the baked peanut butter layer evenly.
  11. Top With Reserved Dough: Pinch off pieces of the reserved dough, flatten slightly into about 1-inch pieces, and dot them over the marshmallow layer covering approximately 80-90% of it.
  12. Bake Topping: 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 from the oven and allow the bars to cool at room temperature for at least 1 hour to firm up completely.
  14. Remove From Pan and Slice: Use the parchment paper overhang to lift the bars out of the pan onto a cutting board. Lightly grease a sharp, thin knife with non-stick cooking spray to prevent sticking, then slice the bars into 15 pieces.

Notes

  • You can substitute creamy peanut butter with natural peanut butter if preferred, but ensure it is well stirred.
  • Chilling the batter before spreading can make it easier to handle but is optional.
  • Use a sharp knife and clean it between slices to get clean edges since marshmallow can stick.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Bars can be frozen for up to 1 month; thaw at room temperature before slicing.

Nutrition

Keywords: Fluffernutter bars, peanut butter bars, marshmallow bars, easy dessert bars, peanut butter and marshmallow dessert

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