Fluffernutter Bars Food
FLUFFERNUTTER BARS
These delectably gooey bar cookies are a snap to make with Betty Crocker™ Super Moist™ yellow cake mix as the base.
Provided by Bree Hester
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
- In large bowl, beat cake mix, oil, peanut butter and eggs with electric mixer on low speed until smooth. Spread in pan.
- Bake 40 to 45 minutes or until toothpick inserted halfway between edge of pan and center comes out with just a few moist crumbs attached. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat butter and marshmallow creme with electric mixer on medium speed. Add vanilla. Gradually beat in powdered sugar. Thin with milk if necessary. Spread frosting on cooled bars. Cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
FLUFFERNUTTER BARS
Make and share this Fluffernutter Bars recipe from Food.com.
Provided by F-16 momma
Categories Bar Cookie
Time 23m
Yield 28 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.5, Fat 10.6, SaturatedFat 4.2, Cholesterol 15.4, Sodium 128, Carbohydrate 30.2, Fiber 1.1, Sugar 18.4, Protein 3.2
DEVILISH FLUFFERNUTTER BARS
Make and share this Devilish Fluffernutter Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 18 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 270.4, Fat 15, SaturatedFat 5.3, Cholesterol 13.6, Sodium 338.7, Carbohydrate 32.8, Fiber 1.3, Sugar 17.7, Protein 4.5
THE FLUFFERNUTTER SANDWICH
Do what the Americans do and indulge in an original Fluffernutter sandwich, a rich combination of Marshmallow Fluff and Peanut Butter, between two slices of fresh, thick bread! Now that's what we call a guilty treat!
Provided by marshmallowfluff1
Time 15m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Lightly whisk the eggs in a bowl then stir in the milk.
- Place the bread slices, one at a time, into the bowl letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
- Over medium-low heat, heat a frying pan and add the butter. Transfer the bread slices to the pan and cook until golden, turn the slices over and brown on the other side.
- Remove from the pan and spread one slice with the fluff and spread the other with the peanut butter.
- Place the slices together and serve.
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