Fluffernutter Bars
With layers of peanut butter cups, chocolate chip cookie dough, and creamy marshmallow, Fluffernutter Bars are the ultimate ooey-gooey dessert!
Fluffernutter Cookie Bars
The Fluffernutter sandwich is a classic American sandwich concoction made with peanut butter and marshmallow fluff typically served on white bread. It’s known for its sweet, creamy, and slightly sticky texture.
These Fluffernutter Bars are an irresistible, ooey-gooey spin on the classic sandwich! This decadent dessert recipe features a rich chocolate chip cookie bar base, layered with creamy marshmallow fluff and studded with peanut butter cups, then baked until melty and delicious.
This is one of my go-to recipes for potlucks — whenever I bring my fluffernutter cookie bars, there are NO leftovers!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 heaping cup creamy peanut butter
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 9-12 regular sized peanut butter cups
- 2/3 cup chocolate chips
- 1 jar of marshmallow fluff or creme (7oz)
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Kitchen supplies used to make this recipe:
- Stand mixer (or handheld hand mixer and a large bowl)
- 9 x 13 inch pan
- Parchment paper
- Wire cooling rack
Instructions
To Prep: Preheat oven to 350°F and line an 8 x 11 inch baking pan with parchment paper.
- Make the 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.
- Prepare the Crust – Use a spoon or spatula to spread about 2/3 of the cookie dough in the bottom of your prepared pan.
- Layer the Rest of the Ingredients – Form a layer of peanut butter cups on top of the dough, fitting as many as you can, in an even layer, without stacking. Top the peanut butter cups with the marshmallow fluff, spreading evenly. Spread the remaining cookie dough on top of the fluff.
- Bake and Cool – 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.
Video Demo:
Prep Tips
- Cookie Dough – 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.
- Peanut Butter – Normally I love natural peanut butter, but for this recipe, I recommend using regular smooth peanut butter, like JIF. With natural peanut butter, the oil can separate, meaning you might not get enough oil for the bars to have the right consistency after baking.
- Pan Size – We’ve made this recipe in both a 9-inch square pan and an 8×11 inch rectangle pan. Either will work and cooking times will be similar. The square pan might take a couple minutes longer, simply because the layers are thicker.
- Storage – Keep leftovers in an airtight container at room temperature for 2-3 days.
More Peanut Butter Dessert Recipes To Try:
- Peanut Butter Texas Sheet Cake
- Peanut Butter Edible Cookie Dough
- Crockpot Peanut Butter Cup Hot Chocolate
- Chocolate Peanut Butter Sheet Cake
- Chocolate Peanut Butter Cheesecake
- Peanut Butter Texas Sheet Cake Cookies
- Chocolate Peanut Butter Toffee Pie
- Peanut Butter Cup Fudge
Peanut Butter Fluff Bars Recipe (Printable Recipe Card)
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Fluffernutter Bars
With layers of peanut butter cups, chocolate chip cookie dough, and creamy marshmallow, Fluffernutter Bars are the ultimate ooey-gooey dessert!
Servings: 16 bars
Calories: 262kcal
Cost: $12
Equipment
- Electric mixer
- 8 x 11 inch baking pan
- Parchment paper
- Mixing bowls
Ingredients
- 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 peanut butter cups regular size (not fun size)
- 2/3 cup chocolate chips
- 7 ounces marshmallow creme or marshmallow fluff
Instructions
- Preheat oven to 350°F.
- Line an 8×11 inch 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.
To make the cookie dough:
- 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.
To make the fluffernutter bars:
- Press about 2/3 of the dough into the bottom of the baking dish.
- Spread the entire container of marshmallow creme over the layer of Reese’s cups.
- Place the peanut butter cups on top of the cookie dough, in an even layer, not overlapping.
- Spread the marshmallow fluff on top of the peanut butter cups, spreading evenly.
- Cover with the remaining dough and gently press into an even layer.
- 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 rack. Allow to cool fully, until set, before slicing.
Video
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Prep Tips:
-
- Cookie Dough – Pre-made chocolate chip cookie dough can be used to save time.
- Pan Size – We’ve made this recipe in both a 9-inch square pan and an 8×11 inch rectangle pan. Either will work and cooking times will be similar. The square pan might take a couple minutes longer, simply because the layers are thicker.
- Peanut Butter – Use regular peanut butter for this recipe. Natural peanut butter can separate, meaning you might not get the right amount of oil for the recipe to bake correctly.
- Storage – Keep leftovers in an airtight container at room temperature for 2-3 days.
Nutrition
Calories: 262kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 215IU | Calcium: 35mg | Iron: 0.9mg
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Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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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 =) )
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.
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!
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.
Hey! You may also want to update “let cool in the pan for an hours” for clarity =)
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?
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!
Hi! I don’t want to make a trip to the store for mallow creme but I do have an abundance of marshmallows. Do you think I could substitute them? Thanks
I haven’t tried it that way, but if you do, let me know how it goes!
Could you double it and make it in a 9×13 pan?
Sure! I would just keep an eye on it — you might need to bake a few extra minutes since there is more of it.
My family LOVES these! I have even made them gluten-free at times, it is easy to do. Thank you for gf reese’s! I only have one suggestion. Our bars seem to need way more baking time than the amount stated. I looked at other fluffernutter bars online (none of them compare to the taste of this recipe) and they suggest baking the base cookie layer first. So, I suggest baking the lower bar for 15 minutes, poke the reeses into the bar, add the fluff and then top off with the remaining dough. Finish it off with the remaining cooking time.
Thank you for the tip! We’ve made this recipe in two different ovens (and I like my cookies a little soft in the middle) but if you like them a little more done, baking the bottom layer first would definitely help. And I’m so glad to hear that no other recipes compare! 😉 That pretty much made my day!
My daughter made these for today’s desert! Oh My Word!!! Beyond delicious! This recipes needs to be written down a couple times and put in every recipe box I own!
Haha yay!! So glad you loved them! They are one of my all-time favorites too!
These bars are amazing! So easy to make too! I thought it might be a little too peanut-buttery for me, but it wasn’t! Thank you for sharing this great recipe! I’ll be making it many more times!
Do you think these would freeze well?