Fluffernutter Peanut Butter Bars (Print Version)
Soft peanut butter bars with a creamy marshmallow topping and rich filling, baked to golden perfection.
# Ingredients:
Peanut Butter Bars
01 -
2 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon salt
04 -
3/4 cup unsalted butter, room temperature
05 -
3/4 cup smooth peanut butter
06 -
1/2 cup granulated sugar
07 -
1 cup packed light brown sugar
08 -
2 large eggs, room temperature
09 -
2 teaspoons vanilla extract
10 -
1 (7 ounce) jar marshmallow fluff for topping
Peanut Butter Filling
11 -
1/2 cup smooth peanut butter
12 -
3 tablespoons unsalted butter, room temperature
13 -
1 1/2 cups sifted powdered sugar
14 -
3 tablespoons heavy cream
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Grease and line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 -
In a large bowl, cream unsalted butter, smooth peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 -
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
06 -
Press dough evenly into the prepared pan. Bake for 25 to 30 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
07 -
While bars cool, beat together smooth peanut butter and unsalted butter until smooth. Add sifted powdered sugar, vanilla extract, and 2 tablespoons of heavy cream. Beat until creamy, adding the remaining tablespoon of heavy cream if necessary for spreadable consistency.
08 -
Spread the peanut butter filling evenly over the warm bars using the back of a spoon or an offset spatula.
09 -
Warm marshmallow fluff briefly in the microwave to soften. Spread over the peanut butter filling layer.
10 -
Allow bars to cool completely in the pan before slicing into 16 squares. Serve at room temperature.
# Notes:
01 -
For easy pan removal, leave parchment overhang when lining the baking pan.