In the gentle embrace of a sun-kissed kitchen, where the air is imbued with the sweet fragrance of nostalgia, Fluffernutter Bars emerge as an enchanting confection. Layers of smooth peanut butter cradle clouds of marshmallow fluff, creating a symphony of flavors and textures, inviting the soul to linger over each tender bite.
Why make this recipe
The beloved Fluffernutter Bars beckon to us, a whimsical reminder of childhood delights. They are not merely a treat, but a heartfelt offering — a gift wrapped in soft sweetness, capable of bridging generations. Simple yet profound, these bars encapsulate the joy of homemade indulgence, perfect for celebrations or quiet afternoons alike.
How to make Fluffernutter Bars
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 1 1/2 cups smooth peanut butter
- 1 large egg
- 1 large egg yolk
- 7 oz jar marshmallow fluff
Directions:
- Preheat the oven to 350°F, positioning the rack gracefully in the center, where the warmth will kiss our creation.
- With care, line a 9×13 inch pan with parchment paper, allowing for a gentle overhang for ease of retrieval.
- In a medium bowl, whisk the flour, baking powder, and salt together, creating a harmonious blend of dry ingredients.
- In a separate, larger bowl, beat the butter alongside the brown and white sugars until the mixture is a silky soft embrace of sweetness.
- Introduce the peanut butter, allowing its earthy richness to meld seamlessly, then incorporate the egg and egg yolk, whisking until a smooth, creamy alchemy occurs.
- On low speed, gently fold the flour mixture into the peanut butter ensemble, introducing it in increments, ensuring every grain is lovingly enveloped.
- With a delicate touch, reserve about 1 cup of this dreamy batter for later.
- Press the remaining dough flat into the prepared pan, establishing a solid foundation enriched with nutty undertones.
- Bake this layer for 25 minutes, until the surface appears lovingly set, golden around the edges.
- Remove the pan from the oven, then spread the entire jar of marshmallow fluff atop the warm surface, creating a plush blanket of sweetness.
- Pinch off small pieces of the reserved cookie dough, gently flatten them, and scatter them over the marshmallow, like clouds strewn across a summer sky.
- Return to the oven for an additional 10 minutes, allowing the top layer to transform, emerging beautifully set and inviting.
- Allow the warm bars to cool at room temperature for no less than an hour, their aroma weaving through the air.
- Finally, lift the bars from the pan, using the overhanging parchment as a guide, and slice them with a greased knife into generous squares.
How to serve Fluffernutter Bars
Serve these decadent bars with the utmost simplicity — on a delicate plate, perhaps with a side of fresh fruit or a drizzle of dark chocolate for added contrast. A cup of freshly brewed coffee or a glass of cold milk resonates beautifully alongside, enhancing the joy of indulgence.
How to store Fluffernutter Bars
To preserve their delightful softness, store these bars in an airtight container at room temperature for up to one week. If you desire to elongate their sweetness, refrigerate them, ensuring they are well covered, so they remain a tender morsel whenever the urge for something divine arises.
Tips to make Fluffernutter Bars
- For a subtly richer flavor, consider browning the butter before mixing — this adds an inviting nuttiness that complements the peanut butter beautifully.
- Experiment with a pinch of sea salt sprinkled atop the marshmallow fluff before adding the top layer of dough; this contrast enhances each sweet bite.
- If you have an affinity for textures, fold in some chopped chocolate or chocolate chips to the batter for additional layers of flavor and a delightful surprise.
Variations
While the classics are beloved, one may dream of crafting alternatives. Try swapping the smooth peanut butter for crunchy for an added texture, or replace the marshmallow fluff with homemade meringue for a more sophisticated finish. A swirl of caramel can introduce a luscious depth — the possibilities are ample for those who wish to explore.
FAQs
-
Can I make these bars ahead of time?
Yes, these delightful bars can be made a day or two in advance; they actually improve in flavor as they rest! -
Can I use natural peanut butter?
You may, but keep in mind that natural peanut butter may yield a slightly different texture due to its looser consistency. Choose a smooth variety for the best results. -
How can I freeze the Fluffernutter Bars?
Slice the cooled bars, then wrap each piece individually in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months.
Baking is an art, a dance of precision and a celebration of patience, where each ingredient tells a story soaked in love. As these Fluffernutter Bars emerge from the oven, we are reminded that, in the world of pastries, there is beauty in the process — and the sweetest rewards come to those who wait.
Fluffernutter Bars
Ingredients
Method
- Preheat the oven to 350°F and position the rack in the center.
- Line a 9x13 inch pan with parchment paper, allowing an overhang.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, beat the softened butter with the brown sugar and white sugar until smooth.
- Add the peanut butter and mix well, then incorporate the egg and egg yolk until smooth.
- Gradually fold the flour mixture into the peanut butter mixture until combined.
- Reserve about 1 cup of the batter for later.
- Press the remaining dough into the prepared pan to form an even layer.
- Bake for 25 minutes until golden around the edges.
- Spread the marshmallow fluff over the warm baked layer.
- Pinch off pieces of the reserved dough and scatter them over the marshmallow fluff.
- Return to the oven and bake for an additional 10 minutes.
- Cool at room temperature for at least one hour.
- Lift the bars using the parchment overhang and slice into squares.