Peanut butter blondies are topped with a mountain of handmade marshmallow fluff! Try my fluffernutter cookies or fluffernutter rice krispie snacks next time.
A yearning for peanut butter and fluff led to the creation of these fluffernutter bars. I would have simply prepared a sandwich if I hadn’t been stranded at home during one of our bagillion noreasters this year, and we were out.
I KNOW. In the event of a storm, the first rule is to create a rush at the grocery store and purchase all the milk and bread, even if you don’t eat bread or require milk. Me? I buy a lot of wine and sweets. Priorities.
So I was going to bake my popular fluffernutter cookies, but I needed extra fluff. I ultimately decided to start with peanut butter bars and work my way up from there.
Happily, the experiment worked quite well, as the bars turned out just how I had hoped! Smooth yet not cake-like. Chewy yet not too thick. Most importantly, it’s bursting with peanut butter taste.
I have a tendency of taking off the ends of brownies and bars while they are cooling for two reasons: taste testing and levelling out the bars themselves. You know how you wind up with curving corner pieces and something with raised edges around the perimeter?
I simply chop them off and eat them. Everything has been balanced, and I am given a snack. Win-win situation.
Once the bars cooled, I went online to look for marshmallow frostings. I didn’t have any jars of Fluff on hand (which is rather surprising), so I had to manufacture my own.
My intention was to use the recipe for my smores cupcakes, which are excellent, but I didn’t have enough granulated sugar since the bars used up what I had on hand.
It’s the worst for men to be trapped indoors during natural disasters.
Rather of reinventing the wheel and risking wasting resources on unsuccessful batches, I used this Deliciously Organic marshmallow recipe.
It’s even paleo if you want to use it in other paleo-friendly recipes! Because of this dish? This is very certainly not paleo.
We’re using butter, sugars, and peanut butter, which isn’t paleo on its own since peanuts aren’t nuts; they’re legumes, which aren’t allowed on a paleo diet.
Did you realize that? I didn’t until I became serious about paleo baking and cooking. If you didn’t already know it, consider this your fun fact of the day! You are quite welcome.
Yeah, so that marshmallow frosting is ideal for this.
It’s hard enough that you can pile it on top of the peanut butter bars like crazy, which is exactly what I did.
If you want a thinner covering, that is also OK. You may frost two batches of bars with it or keep it in an airtight jar in the fridge.
Just whip it back into form when you want to use it again (it will separate as it settles).
This frosting combined with these bars is fluffernutter heaven. It’s fantastic.
The bars, on the other hand, can easily stand on their own, so you might leave them bare. You could also top them with something different, such as my mascarpone whipped cream, cookie butter frosting, or a generous drizzle of dark chocolate. You just cannot go wrong.
Isn’t there enough fluffernutter fun for you? Lauren’s fluffernutter cupcakes are a must-try. I guarantee you won’t be sorry.
- Fluffernutter Bars
- What is fluffernutter made of?
- What is fluffernutter slang for?
- Is a fluffernutter healthy?
- Is fluffernutter still made?
- Is fluffernutter a Southern thing?
- What does a fluffernutter taste like?
- What does fluffing mean vulgar?
- What is a bub in Philly slang?
- What is the new word fluffernutter?
- Is Jet Puffed marshmallow creme the same as fluff?
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 9×13 baking pan
- Paper made with parchment
- blending bowls
- Hand held mixer
- Mixing Stand
- Small saucepan
- Thermometer (ChefAlarm) (ChefAlarm)
Peanut butter bar layer
- extremely soft cupunsalted butter
- packed 1 cup brown sugar
- a cup of granulated sugar
- a cup of creamy peanut butter
- 2 room temperature eggs
- 1 tsp baking powder
- 1 quart maple syrup
- 2 egg whites, big
- 1 tsp cream of tartar
- 2 tsp vanilla extract
Peanut butter bar layer
- Preheat the oven to 350 degrees Fahrenheit and line a 913-inch baking sheet with parchment paper. Set aside.
- granulated sugar 2 cup
13 cup unsalted butter, 4 cup brown sugar 3
With a hand mixer, combine the butter, brown sugar, and granulated sugar in a large mixing basin.
- 1 teaspoon vanilla, 2 cups creamy peanut butter
Mix in the peanut butter, eggs, and vanilla extract.
- a teaspoon of salt
Fold in the flour, baking powder, and salt using a spatula.
1 cup all-purpose flour, 1 teaspoon baking powder
- Bake for 28-30 minutes, or until a toothpick inserted into the middle comes out with a moist crumb.
- Cook for 5 minutes in the pan, then remove and cool fully on a wire rack.
- 4 teaspoon tartar sauce
In the bowl of a stand mixer equipped with a whisk attachment, beat the egg whites and cream of tartar to soft peaks on medium speed.
1 big egg white, 2 large egg whites
- 8 teaspoon sea salt
4 c. maple syrup 1
Simultaneously, bring maple syrup and salt to a boil in a medium sauce pan over high heat. Continue to boil the mixture until it reaches 240F on a thermometer.
- When the syrup reaches 240°F, drop the mixer speed to low and gradually add the vanilla extract. Raise the speed to medium-high and whip for 7 minutes, or until the marshmallow cream is firm and glossy.
2 tsp. vanilla extract
- Whip for another 2 minutes after adding the vanilla.
- Ice the chilled peanut butter bars, cut them into 24 bars, and serve!