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Fluffernutter Bars Recipe

Fluffernutter Bars Recipe

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