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1/2 cup butter softened
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1 egg
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1/3 cup sugar
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1/3 cup brown sugar
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1 1/4 cup flour
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1 jar marshmallow cream, 7 ounces
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1/4 teaspoon salt
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1 1/2 teaspoon vanilla
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1 teaspoon baking powder
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1/4 cup peanut butter (smooth or crunchy will work)
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6 graham crackers crushed into crumbs
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1-2 bags REESE’S minis
Directions
1.) Preheat oven to 350 degrees.
2.) Using your mixer cream together butter and both sugars until nice and fluffy.
3.) Add in egg and vanilla. Continue to add in flour, baking powder and salt and lastly graham cracker crumbs until the mixture is thoroughly combined.
4.) Gently press 2/3 the dough into a sprayed or greased 8×8 baking pan.
5.) Using a spatula spread the peanut butter on top of the dough creating a very thin layer.
6.) Line up all the Reese’s miniatures on top of the dough so they are just touching. (Use as many as you see fit)
7.) Next spread the marshmallow creme all over the top of the chocolate.
8.) Take your remaining dough and form a crust on top as your final layer.
9.) Bake for 30-35 minutes until the edges start to brown. Let it cool completely before cutting.
Warning!!! Once you dig in you may never stop!!
Nic’s Tips – My husband and I had a debate on how to bring this lovely creation to our BBQ party. I was more for warm and gooey. (no refrigeration) He voted to pop them in the refrigerator to let “set” it a bit. Guess who won??
hi Nicole,
I have enjoyed making a few of your recipes and think you do a great job with your website/blog! I have to tell you that I made these fluffernutter bars tonight for the first time and they were a huge hit! And, serving them warm and gooey was definitely the way to go!
Best to you, Karen
Hi there Karen, I am so glad!! They are delicious and the gooier the better for sure….thanks so much for the wonderful feedback
-Nic