Fluffernutter Bars Recipes

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:

• 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.