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.

Ingredients

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

Topping:

1 Jar of Fluff (7 oz) or Marshmallow Crème

½ Cup of mini chocolate chips

Directions

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.