Easy Fluffernutter Bars

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Easy Fluffernutter Bars

It’s dawned on me that we are heading into picnic and barbecue season and well, we need a treat for that. These easy fluffernutter bars are just the thing.

The thing with picnic desserts, besides needing to be able to sit outside for long periods of time in questionable weather without going bad or causing food poisonings, I’ve a few other necessary requirements: They need to be delicious (obviously), pleasing to many, easy to eat with one hand whilst throwing a frisbee (or other projective) with the other and have that je ne sais quoi that mentally takes us all back to easier times – long summer days with bare feet, no homework and hours spent doing anything but homework.  

These in particular remind me of summers up in Canada because we’d always go see my Aunt Leslie across the river in Buffalo. Aunt Leslie wasn’t really my aunt, but was rather the cool, young, single-girl neighbor that would help my mom out when she needed a hand with two kids under the age of 13 months. We’d go to her house for picnics in the back yard and she’d make us fluffernutter sandwiches. Being from New England, they were a staple in her house, and therefore, a staple to our summers.

fluffernutter bars

I made these because after my failed weekend at The Getaway Hut a few months ago, I found myself with a bag of marshmallows and wondering what I’d do with them.  The solution? 

I took mom’s best peanut butter cookie recipe and made it into bars layered with said marshmallows. 

The result? 

Ooey, gooey perfection. Aunt Leslie would no doubt approve.

easy fluffernutter bars

Easy Fluffernutter Bars

May 24, 2023
: 9
: 10 min
: 50 min
: 1 hr 15 min
: Easy
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Easy fluffernutter bars take the best flavors from New England’s famous sweet-salty sandwich and using peanut butter cookie dough, creates easy, transportable and finger licking snack bars.

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Ingredients
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup JIF chunky peanut butter
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 6 ounces peanut butter chips
  • 18 large marshmallows
Directions
  • Step 1 Preheat the oven to 350F.
  • Step 2 In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the peanut butter and mix well another minute. Add the egg and vanilla and beat until all is combined. Slowly add the flour and baking soda and mix on slow until all is completely combined. Finally, add in the peanut butter chips and beat just enough more until everything is thoroughly incorporated.
  • Step 3 To the pan of an 8 x 8 brownie pan lined with parchment paper (including the sides), add half of the cookie mix and press evenly into the pan. Add the marshmallows on top of the cookie layer, and then crumble remaining cookie batter over the top of the marshmallows.
  • Step 4 Bake 45-50 minutes until the cookie is golden brown. Remove from the oven and let cool about 15 minutes. Remove from the pan (using the parchment paper) and cut immediately into 9 pieces before the marshmallow hardens (making it difficult to cut). Store in an airtight container about a week.

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