By Lizzie on July 5, 2022
Hi my fellow bakers and happy July!! It’s officially summer, but it’s felt that way in Florida for about 3 months already 🙂 I have been so behind in everything related to my blog and find myself posting on social media way too often because that’s what we as bloggers do these days. It’s quite overwhelming and often feels like a rabbit hole that one can never get fully out of, but I’m determined to try and balance it all 🙂
I created these Fluffernutter bars one day when I had a massive craving for a peanut butter and marshmallow sandwich. As it happens, I turned the idea into a fabulous dessert and I have to say that it’s one of the best things I have ever created!!
I hope you love these treats as much as I loved making them. Let me know how you enjoyed them!!
Some of the yummy ingredients that go into this recipe!
This recipe makes a lot of dough!!
Make sure to line your pan with parchment paper and press half the dough on the bottom.
Place dollops of the marshmallow cream over the batter
Spread it evenly leaving about 1/2 inch border.
Sprinkle the bag of milk chocolate chips over the marshmallow cream.
Place the remaining dough on top of the chips and cream and press lightly to form a crust.
Place pieces of the Hershey bar on top of the dough and press lightly.
OMG look at these babies warm from the oven. Make sure they cool for at least an hour before taking them out of the pan!!!
They need to be completely cool before cutting them!! How scrumptious do these look?
Cut a piece, eat a piece, cut a piece, eat a piece 🙂 That’s what I kept telling myself 🙂
These beauties deserve a close up!
I’m definitely living my best life with a dessert like this 🙂
Invite your friends over and indulge, share them with your family, or just eat the pan one bar at a time all by yourself 🙂
Makes: 24 bars Prep time: 30 minutes Bake time: 23 to 25 minutes
1 cup softened, unsalted butter ( I use Organic Valley )
1 and 1/2 cups smooth peanut butter
1 and 1/2 cups Dixie Crystals brown sugar
1/2 cup Dixie Crystals granulated sugar
1 teaspoon Nielsen Massey vanilla bean paste
2 tablespoons heavy cream
1/4 teaspoon salt
2 teaspoons baking soda
1 and 1/2 cups chopped peanuts
3 and 1/2 cups all purpose flour
10 ounces marshmallow cream
12 ounces milk chocolate chips
1, 7.5 ounce Hershey milk chocolate bar
Preheat your oven to 350 degrees. Butter a 9×13 inch baking pan and line it with parchment paper. Allow enough of the paper to over hang so you can lift the cool bars out of the pan.
In the bowl of your stand mixer, mix the softened butter and peanut butter until smooth.
Add in the white and brown sugar and mix well.
Add in the eggs, one at a time.
Make sure to scrap the bowl down as needed.
Add in the vanilla bean paste and cream and mix until incorporated.
Add in the salt and baking soda and combine.
Slowly add in the flour and mix until just combined.
Add in the chopped peanuts and mix until incorporated.
Press half the dough into your prepared pan.
Dollop the marshmallow cream over the dough and spread, leaving about 1/2 inch border.
Sprinkle the chocolate chips evenly over the marshmallow cream.
Crumble the remaining dough over the top of the chips and gently press down until you’ve created a top crust. It’s ok if some of the marshmallow cream pokes out.
Gently place the Hershey bar pieces evenly over the top of the dough and press down slightly.
Bake for 20 minute and check to see if the dough is lightly golden brown.
Bake for another 3 to 5 minutes being careful not to over bake.
Let the bars cool in the pan for at least an hour before removing them. They will be very soft so you need to be careful when you do that. You can also cut them in the pan if you don’t want to remove them as a whole.
Store in an airtight container on the counter for a few days. Any leftovers will freeze well for up to two months in a good airtight container.
Enjoy every last one!!