Devilish Fluffernutter Bars Recipes

FLUFFERNUTTER BARS

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar together until light and fluffy.
• Mix in peanut butter and egg and mix well until blended.
• In medium bowl, combine flour, baking powder, and salt.
• Add to creamed mixture and beat until just combined.
• Press into 9 x 13 in pan and form a crust by pressing it on the bottom and slightly up the sides.
• Spread fluff over base crust.
• Scatter peanuts and chocolate chips over top.
• Bake 15-20 min or until top lightly browned.

DEVILISH FLUFFERNUTTER BARS

Steps:

• Combine the melted butter with the cake mix; mixture should be crumbly, if butter is too hot, it will just be sticky.
• Reserve 1 1/2 cups of the mixture for topping.
• Pat the remaining crumb mixture into an ungreased 9"x13" casserole.
• Combine the peanut butter and the marshmallow creme together and spread evenly over the crumb mixture pressed into the pan.
• Crumble the reserved 1 1/2 cups of cake mixture over the fluffernutter layer.
• Bake 20 minutes at 350°F.
• Cool and cut into approximately 36 bars.

FLUFFERNUTTER-BUTTER BARS

Steps:

• Unwrap the peanut butter cups and do a rough chop to make small, bite-sized pieces, but not too small. Set aside. Note: I used miniatures, but original size would work just as well. If you're in a mad rush you can use the unwrapped Minis, but you won't get the same richness.
• In extra-large microwaveable bowl heat butter and 5 c. marshmallows on high 2 min. Stir. Heat one minute more. Add nut butter and stir until smooth. You may need a few additional seconds in the microwave. Note: You'll need two bags of mini marshmallows.
• Add cereal, stir until well coated. Quickly fold in 1 1/2 c. marshmallows, and broken graham cookies. Note: We're wheat sensitive, so I used Barbara's Bakery Oatmeal Snackimals, but any graham-flavor cookie would work.
• Press lightly into 9" square pan that has been greased or coated with food release spray. Try not to compact too much -- this will make them harder to cut later. Set aside.
• Put the peanut butter chips into a small microwaveable bowl with the coconut oil. (The coconut oil is not necessary, but gives a nice smooth texture that firms but doesn't harden.) Microwave on high 1 minute. Stir. Microwave 1 minute more, stir til smooth and all chips are melted. If necessary you can microwave a few additional seconds at a time, sitrring between, until they're melted.
• Spread peanut butter yumminess evenly over the cereal layer.
• Cover the top with the chopped Peanut Butter Cups, and press lightly into the melted layer, so they'll bind, and not fall off.
• Refrigerate at least an hour, to allow everything to set together. Remove, and let set at room temperature 15-30 minutes. Cut and serve, and enjoy eye-rolling and happy mumbles :)