clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fluffernutter bars: peanut butter blondies topped with homemade marshmallow fluff

Fluffernutter Bars

  • Author: Leslie Kiszka
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 bars 1x


Perfectly chewy peanut butter blondies are topped with sky-high, homemade marshmallow fluff!



Peanut butter bar layer

  • 1/3 cup unsalted butter, very soft
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Fluff layer (pulled from this recipe)

  • 1 1/4 cups maple syrup
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons vanilla extract


Peanut butter bar layer

  1. Preheat the oven to 350°F and line a 9×13 inch pan with parchment paper. Set aside.
  2. In a large bowl, use a hand mixer (aff link) to beat together butter, brown sugar and granulated sugar together until combined.
  3. Add in the peanut butter, eggs, and vanilla and beat to combine.
  4. Use a spatula to fold in the flour, baking powder, and salt.
  5. Spread evenly into prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a moist crumb.
  6. Let cook in pan for 5 minutes and then lift out and let cool completely on a wire rack (aff link).

Fluff layer (pulled from this recipe)

Per Deliciously Organic:

  1. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment and whip the egg whites to soft peaks on medium speed.
  2. At the same time, place maple syrup and salt in a medium sauce pan and bring to a boil over high heat. Continue boiling until the mixture reaches 240°F on a thermometer.
  3. When the syrup reaches 240°F, reduce the mixer speed to low and slowly add maple syrup. Increase the speed to medium-high and whip for about 7 minutes – the marshmallow crème is stiff and glossy.
  4. Add the vanilla and whip an additional 2 minutes.
  5. Frost cooled peanut butter bars, cut into 24 bars and enjoy!


Cover and store leftover bars at room temperature for up to a week.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: fluffernutter bars, fluffernutter brownies

Recipe Card powered byTasty Recipes