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.

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.

6 comments:

  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!

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    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).

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  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.

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    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!!

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  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.

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

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