Fluffer Nutter Bars

PREP TIME: 30 MIN | COOK TIME: 50 MIN | YIELD:9

Scrumptious Moment

I’ve always loved classic sandwich combos - peanut butter & jelly, BLTs, ham & cheese - you name it. They’re so perfectly American, and growing up in a Persian household, they always felt like a little treat outside the norm. Recently, I stumbled across the legendary Fluffernutter: peanut butter and marshmallow fluff sandwiched between white bread. I had never tried one, but what really surprised me was how this quirky combo has inspired a whole world of desserts. Naturally, I had to put my own spin on it. Enter my Fluffernutter Bars - sweet, gooey, nutty, and with a little twist: cookie butter and dark chocolate!

---

FLUFFER NUTTER MARSHMALLOW BARS

These Fluffernutter bars are a chewy, gooey dream with a slight plot twist. The buttery base bakes up soft and golden, while swirls of marshmallow fluff, dark chocolate chips, and cookie butter drizzle create ribbons of sweet, nutty flavor in every bite. Sweet, salty, nostalgic, and a little unexpected, they’re a playful spin on the classic Fluffernutter sandwich.

---

WHAT ARE FLUFFER NUTTERS

The peanut butter and marshmallow combo first popped up in New England over a century ago, when marshmallow crème was a brand-new invention. It quickly made its way onto sandwiches, especially during World War I, when people were looking for simple, affordable meals. By the 1960s, the nickname “Fluffernutter” came along, and suddenly this sweet-and-salty sandwich had a personality of its own. Since then, it’s gone from a classic lunchbox favorite to inspiring cookies, ice cream, and even cocktails

---

INGREDIENTS

• 1 1/2 sticks of salted butter, melted

• 1 cup of light brown sugar

• 1/4 cup of white granulated sugar

• 1 large egg, and 1 egg yolk

• 1 teaspoon pure vanilla extract

• 1 3/4 cup of all-purpose flour

• 3/4 teaspoon of baking soda

• 1 Lindt Sea Salt Dark Chocolate bar, roughly chopped

• 3/4 cup mini marshmallows for 6 dollops of marshmallow fluff

• 3 tablespoons of cookie butter, softened in the microwave for 20 seconds.

• flaky sea salt for sprinkling (I use Maldon's)

HOW TO MAKE THIS DESSERT

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking tray with parchment paper coming out on the sides (for easy pick up once cooled).

2. In a medium mixing bowl, combine the melted butter and sugar and mix well. Next, add the egg and egg yolk and vanilla bean paste and whisk until well incorporated.

3. Fold in the dry ingredients into the wet mixture until the batter is formed.

4. Pour 3/4 the batter into the baking tray and spread evenly. Place small dollops of marshmallow fluff on top of the batter in rows and swirl around with a knife or spread with spatula, depending on how much you want the marshmallow fluff spread out. Carefully add the rest of the batter in an uneven layer so that specks of marshmallow are visible through the batter.

5. Bake for 27-30 minutes, or until the top is golden brown and the bars are firm. Allow to cool for 30 minutes before taking out of the tray. Drizzle the melted cookie butter on top.

6. Cut into 9 equal pieces, and enjoy!

---

Yield: 9

Print

With ImageWithout Image

Fluffer Nutter Bars

Prep time: 30 MinCook time: 32 MinTotal time: 1 H & 2 M

Ingredients

• 1 1/2 sticks of salted butter, melted
• 1 cup of light brown sugar
• 1/4 cup of white granulated sugar
• 1 large egg, and 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1 3/4 cup of all-purpose flour
• 3/4 teaspoon of baking soda
• 1 Lindt Sea Salt Dark Chocolate bar, roughly chopped
• 3/4 cup mini marshmallows for 6 dollops of marshmallow fluff
• 3 tablespoons of cookie butter, softened in the microwave for 20 seconds seconds.
• flaky sea salt for sprinkling (I use Maldon's)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking tray with parchment paper coming out on the sides (for easy pick up once cooled).
2. In a medium mixing bowl, combine the melted butter and sugar and mix well. Next, add the egg and egg yolk and vanilla bean paste and whisk until well incorporated.
3. Fold in the dry ingredients into the wet mixture until the batter is formed.
4. Pour 3/4 the batter into the baking tray and spread evenly. Place small dollops of marshmallow fluff on top of the batter in rows and swirl around with a knife or spread with spatula, depending on how much you want the marshmallow fluff spread out. Carefully add the rest of the batter in an uneven layer so that specks of marshmallow are visible through the batter.
5. Bake for 27-30 minutes, or until the top is golden brown and the bars are firm. Allow to cool for 30 minutes before taking out of the tray. Drizzle the melted cookie butter on top.
6. Cut into 9 equal pieces, and enjoy!