Thursday, March 20, 2014

Fluffernutter Dreams Come True

I don't often make many recipes using store-bought cake mixes because they just don't taste right. About five years ago I got sick with a terrible chest infection and lost all my taste buds for like a month. When they slowly came back, a lot of foods just didn't taste the same anymore, in fact, they tasted gross. Over time I got over a lot of them, like peanut butter, but to this day most soda's and pre-packaged cake mixes just taste... off. It's not the worst thing that could've happened, I mean, everyone knows you shouldn't drink soda anyways, so losing my taste buds really did me a favor in the long run.
Anyways, back to this recipe. Yes, there's a store-bought cake mix used here and I couldn't help but be swayed by the fact that: 1. it's a super fast, layered dessert and 2. gooey layers of peanut butter and marshmallow fluff always trump a store-bought mix.

hot out of the oven, spread the fluff around a bit

Fluffernutter Chocolate Bars
Recipe adapted from here
Makes 32

Recipe Notes
- I believe Fluff is a New England thing so just look for Jet-Puffed Marshmallow crème and that should do the trick.
- The original recipe calls for chopped peanuts but I lazily killed 2 birds with 1 stone and used chunky peanut butter vs. their smooth. Also, chopped chocolate was requested but I like mini chocolate chips instead but regular-sized chocolate chips would be fine here as well.

Chocolate base:
1 pkg. Devil’s Food Cake Mix (2-layer size)
½ Cup butter, melted (1 stick)
1/3 Cup milk

Peanut butter layer:
1 Cup crunchy peanut butter
½ Cup milk

1 Jar of Fluff (7 oz) or Marshmallow Crème
½ Cup of mini chocolate chips

1. Heat oven to 350º F and lightly oil a 13x9-inch pan. Mix the dry cake mix with the melted butter and 1/3 cup of milk. Press ¾’s of the cake mixture into the bottom of the pan (it should be a thin layer) and bake for 12-14 minutes, or until center is almost set. Cool for 3-5 minutes.
2. Whisk the peanut butter and ½ cup milk in a small bowl and spread onto the warm crust. Top with spoonfuls of the Fluff, and sprinkle the remaining ¼ of the cake mixture. Then sprinkle the chocolate chips all over.
3. Bake for 18 minutes, or just until the center is set. While still hot, with the back of a spoon, spread the Fluff/marshmallow crème so that it reaches all the edges. Cool completely before cutting into the bars.


  1. All the recipes here always looks so good but this one is out of the park. I love crunchy peanut butter. And although I don't care for marshmallows (had a Peep once and regretted it), Fluffernutter is great (especially the original brand made in New England). This looks like something even I could make. Thanks for sharing!

    1. Thank you so much Mark, I hope you do get to make them (and I agree with you about Peeps, not my favorite either).

  2. Trisha -Feel like I should introduce myself and not just randomly comment. I think we may have met years ago (when you were a girl) when visiting MV with Cindy and Scott. I have high school girls coming over tomorrow after school to get ready for Nation History Day on Saturday....I was going to serve cookies but I think this will be a huge hit! I'll let you know and thanks for the idea.

    1. Hi Donna, thanks for the introduction (even though I don't mind random comments either :) ) I hope you get a chance to make these for the teenagers- let me know how they come out! Thanks for following the blog- I really appreciate it!!

  3. the ohhss and awwes came out of my mouth when I instantly saw the yummy looking fluff/chocolate creation. This looks yummy-messy. I love that kind.

    1. Yes Amy, that's a perfect description- yummy messy!! I hope you get to make them sometime soon.