Fluffernutter Bars (Print version)
Chewy peanut butter cookie bars layered with marshmallow creme for a gooey, nostalgic dessert.
# Ingredients:
For the peanut butter dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/2 cup (130 g) creamy no-stir peanut butter
03 -
1 cup (200 g) packed light brown sugar
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla extract
06 -
1 1/2 cups (190 g) all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon fine salt
For the filling
09 -
1 jar (7 oz or 198 g) marshmallow creme
10 -
1/4 cup (65 g) creamy peanut butter, warmed until pourable
11 -
Nonstick spray, for the spatula and knife
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
02 -
Beat the softened butter, 1/2 cup peanut butter, and brown sugar until smooth and creamy. Mix in the egg and vanilla until fully combined.
03 -
Stir in the flour, baking powder, and salt just until a thick dough forms. Do not overmix once the flour disappears.
04 -
Press about two-thirds of the dough evenly into the prepared pan. Lightly grease a spatula, spread the marshmallow creme over the dough, and drizzle the warmed peanut butter over the top.
05 -
Flatten small pieces of the remaining dough between your fingers and place them over the marshmallow layer, leaving some marshmallow visible.
06 -
Bake for 26-30 minutes, until the edges are golden and the center looks set but still soft. Avoid baking until the whole top is deeply browned.
07 -
Cool in the pan for at least 1 hour. Lift out with the parchment, then slice with a lightly greased sharp knife.
# Good to know:
01 -
For neat slices, cool completely before cutting.
02 -
A standard creamy peanut butter works better than natural peanut butter here.
03 -
The bars taste best within the first 3 days.