This is an all-American dessert using all-American ingredients (marshmallow fluff, I’m looking at you). Fluffernutters apparently started life as a sandwich featuring a thick spread of both peanut butter and marshmallow spread, but you can now find all kinds of iterations of those flavours, including these fluffernutter bars.
Think of them as the chewiest blondie you’ll ever eat, with a slightly more complex flavour thanks to the peanut butter.
These fluffernutter bars are actually also dairy free, as I have omitted the usual butter in place of coconut oil, but feel free to add the butter back in – at the exact same amount – if you’d prefer.
If you’re in the UK, you can usually find marshmallow fluff in the American section of the supermarket (Sainsburys and Waitrose nearly always have it), or you can order it online (duh).
Fluffernutter Bars
Course: dessert, recipeCuisine: AmericanDifficulty: Easy9
servings15
minutes20
minutesIngredients
1/4 cup (56 grams) coconut oil, melted
1/2 cup (113 grams) smooth peanut butter
1 egg
3/4 cup (150 grams) brown sugar
1/4 cup (50 grams) caster sugar
1 tsp vanilla extract
3/4 cup (96 grams) plain flour
1/2 cup (56 grams) marshmallow fluff
Directions
- Preheat oven to 350 F / 180 C. Grease and line an 8 inch square baking tray with baking paper (or foil).
- Whisk together the coconut oil, egg, peanut butter, both sugars and vanilla until combined.
- Add the flour and then stir gently until combined (try not to overmix).
- Add 1/4 cup of the marshmallow fluff to the batter, stirring very gently to just mix it through (you don’t want it to be completely combined, you want it streaked through the batter).
- Spread the batter into the prepared baking tray and then dollop the rest of the marshmallow fluff onto the top by the spoonful. If you wish, you can use a knife or toothpick to swirl the fluff on the top.
- Bake for 15-20 minutes, or until golden brown and just set (the dough should not wobble, but you also don’t want to over-bake it as it will continue to cook as it cools).
- Cool the dough completely in the tray on a rack, then slice and serve.
Notes
- Butter can be substituted for the coconut oil. Whichever you use, make sure it has cooled before you whisk it with the eggs.
- These bars should be gooey and soft once cooled.
AWESOME!
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