An irresistible combination of peanut butter, chocolate, and creamy marshmallow fluff — Reese’s Fluffernutter Bars take the ooey-gooey dessert game to the next level!
Reese’s Fluffernutter Bars
I love Reese’s peanut butter cups.
I’ve loved Reese’s peanut butter cups since I was a child.
I love anything that involves Reese’s peanut butter cups – ice cream, cookies, brownies, cupcakes, you name it!
I feel like I’m writing an ode to Reese’s peanut butter cups here…but they are seriously the best thing ever!
And these fluffernutter bars are a Reese’s PB cup fan’s dream come true.
Layers of rich peanut butter cookie dough, Reese’s peanut butter cups (obviously!) and marshmallow fluff — it might sound a little “out there” but let me tell you it works.
Trust me, if you make these Reese’s fluffernutter bars for the next party or potluck you’re invited to, you’ll be the crowd favorite! (And you’ll probably get requests to make them again next time!)
Keep reading for the easy-peasy recipe PLUS a video tutorial to make our super decadent Reese’s Fluffernutter Bars!
PS- If you’re a major PB fan, you’ve got to try our No Bake Peanut Butter Bars too!
Reese’s Fluffernutter Bars Ingredients
(makes 16 peanut butter fluff bars)
- 1/2 cup butter, softened
- 1/3 heaping cup peanut butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 9-12 regular sized Reese’s Cups
- 2/3 cup chocolate chips
- 1 7-oz container Marshmallow Creme
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Kitchen supplies used to make this recipe:
Fluffernutter Bars Recipe
First, watch our quick demo video to see how we made our fluffernutter bar recipe. Then, keep reading for photo step-by-step instructions and free printable recipe card.
Click video to play:
Preheat oven to 350°F and prepare a square baking pan with parchment paper.
To make your cookie dough:
Cream butter and sugar until fluffy. Add peanut butter, vanilla, and egg and continue mixing until incorporated.
Add flour and mix until well combined. Fold in chocolate chips by hand.
TIP: We made our Fluffernutter Bars batter from scratch so we could add even more peanut butter to the mix! However you could save time by using pre-made cookie dough.
Use a spoon or spatula to even out 2/3 of the cookie dough in the bottom of your prepared baking pan, then top with a layer of Reese’s cups, marshmallow fluff, and another layer of cookie dough.
Often we use non-stick spray alone for baking; however, in this case, parchment paper allows the bars to pop right out of the pan for easier cutting.
Watch the recipe video below to see exactly how we made our Reese’s Fluffernutter Bars and be sure to sign up for our recipe share newsletter for new recipes delivered right to your inbox each week. It’s free to join!
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If you love this recipe, rate it! Or tell us what you think in the comments below.
An irresistable combination of peanut butter, chocolate, and creamy marshmallow fluff — Reese's Fluffernutter Bars take the ooey-gooey dessert game to the next level!
- 1/2 cup butter softened
- 1/3 cup peanut butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 9-12 Reese’s Cups regular size (not fun size)
- 2/3 cup chocolate chips
- 1 container marshmallow creme 7 ounce container
- Preheat oven to 350°F.
- Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
- Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
- Add the egg, peanut butter and vanilla, continuing to mix.
- Add the flour and mix until well combined.
Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!)
- Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
- Spread the entire container of marshmallow creme over the layer of Reese's cups.
- Cover with the remaining dough and gently press to spread evenly.
Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature.
- Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite peanut butter treats:
Healthy Peanut Butter Bliss Snack Bars
Peanut Butter & Bacon Rice Krispie Treats
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faridah burnett says
these look amazing! i’ll be trying these out for vday (and may be ambitious and attempt to use a heart cookie cutter on them =) )
Stacey aka the Soccer Mom says
Hope you love them! If the cookie cutter doesn’t work out (they are pretty ooey-gooey!) you could always try melting chocolate and piping hearts or a Valentine’s Day message on top of the bars.
Nancy says
I plan on making these in a heart shaped cake pan for Valentines Day, but have a question about step #4 in the directions for the peanut butter fluff dough. The recipe says to “fold in some Reese’s chocolate”. Does that mean to chop up some of the regular size Reese’s & use those, or is that referring to the 2/3 cup chocolate chips? I’m thinking it means the chocolate chips, but thought I would ask to make sure. Thanks for sharing such a good looking recipe……just in time for Valentines Day, too!
Stacey aka the Soccer Mom says
The recipe is supposed to be to “fold in chocolate chips” – but we’ve actually tried it both ways (with chopped up Reese’s). Either way tastes amazing! Thanks for pointing that out, I’ll update to make it read more clearly.
fb says
Hey! You may also want to update “let cool in the pan for an hours” for clarity =)
Vanessa Shockey says
Hey! I’m trying these out tonight for Valentine’s Day, do they need to be refrigerated or can they set out in room temperature?
Stacey aka the Soccer Mom says
It’s probably ok to leave them on counter in airtight container (like cookies). However, if you want them to hold together in a firmer bar, you could also keep them overnight in the fridge, as chilling will help them set. Hope you love them!