Description
These Easy Fluffernutter Bars combine creamy peanut butter, sweet marshmallows, and a buttery peanut butter cookie base into a delightful treat that’s simple to make in just one bowl. With a deliciously soft and chewy texture, they’re perfect for dessert or a snack and come together quickly with straightforward ingredients.
Ingredients
Base Ingredients
- ½ cup unsalted butter, melted (1 stick or 113g)
- ½ cup creamy peanut butter (120g)
- ½ cup packed dark or light brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, room temperature preferred
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
Topping Ingredients
- 2 cups mini marshmallows (96g)
- Optional: 1-2 tablespoons peanut butter for drizzling
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or aluminum foil, making sure the lining extends over the edges for easy removal. Lightly grease the parchment or foil, including the sides.
- Mix wet ingredients: In a medium to large bowl, whisk together the melted butter and creamy peanut butter until smooth. Add the brown sugar, granulated sugar, baking powder, and kosher salt, whisking until well combined. Then whisk in the egg and vanilla extract until the batter is uniform.
- Add flour: Fold the all-purpose flour into the wet ingredients using a spatula, mixing just until combined. The batter will be thick.
- First bake: Spread about two-thirds of the batter (approximately 415g) evenly into the prepared baking pan. Bake for 15 minutes. Meanwhile, refrigerate the remaining batter.
- Add marshmallows and crumble topping: Remove the pan from the oven (leave oven on). Carefully spread the mini marshmallows evenly over the baked peanut butter layer. Remove the remaining dough from the refrigerator and crumble it over the marshmallow layer.
- Second bake: Return the pan to the oven and bake for an additional 12-15 minutes, or until the edges turn lightly golden brown. Then, let the bars cool completely in the pan on a wire rack.
- Optional drizzle: If desired, melt 1-2 tablespoons of peanut butter and drizzle it over the cooled bars for extra flavor.
- Serve: Once cooled, lift the bars out using the parchment or foil overhang, cut into 16 squares, and enjoy.
Notes
- For best results, use creamy peanut butter to ensure a smooth batter.
- Make sure the egg is at room temperature to aid in better mixing and texture.
- You can substitute kosher salt with regular table salt, but use slightly less.
- Don’t overmix once the flour is added to keep the bars tender.
- Using dark brown sugar will add a richer flavor, but light brown sugar works well too.
- Allow bars to cool completely to avoid marshmallow topping from melting or sliding off.
- For a nut-free version, try sunflower seed butter and omit peanut butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American