Devilish Fluffernutter Bars Recipes

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.

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.

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.

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 :)