While we were in Boston we had a Mother’s Day Cookout for Matt’s Grandmother. Matt’s Mom asked me to make a batch of the Amanda Salad and I offered to bake something as well. With Matt’s help, we picked out these peanut butter cup fluffernutter bars I had bookmarked to try.
We’re slipping this post in without a day to spare as Matt’s treat of the month for May! They were a very rich bar, but very popular (even when competing with a very delicious homemade cake made by Matt’s cousin). They were on the cakey side for my taste, but I probably could have taken them out of the oven a minute or two sooner.
Note: I put the peanut butter cups into the freezer until I was ready to chop them. Freezing them helps them to keep their shape better when chopped. I mostly just chopped them in half.
Recipe (From Cookies and Cups)
- 1 cup room temperature butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 tsp vanilla
- 2 eggs
- 1 tsp baking soda
- 2 1/2 cups flour
- 1 tsp salt
- 2 cups chopped peanut butter cups (About 10 oz)
- 3/4 cup Marshmallow Creme
Preheat oven to 350F. I lined a 9x13 baking pan with tinfoil and sprayed it with cooking spray.
Mix the butter and peanut butter together. Add in the sugars and mix until incorporated and fluffy. Add in the eggs and vanilla and mix until incorporated. Mix in the baking soda, salt, and flour. Fold in the chopped peanut butter cups.
Spread the batter into the pan and drop the marshmallow crème on top of the bars. Swirl in the marshmallow crème with a knife. Bake for 30-35 minutes until the toothpick test works. Allow to cool and cut into square when cooled.