Friday, February 22, 2013
Fluffer Nutter Blondies
So, I guess I should tell you. I gave up chocolate for Lent. And swearing, but that doesn't really affect you as much. The lack of chocolate for almost a month and a half could potentially create some unease, but luckily I've found a few sweet treats without chocolate to satisfy my need for dessert. And these blondies marry peanut butter and marshmallow into a deliciously soft bar that definitely hits the spot when dessert strikes. I could have used a little more marshmallow for added gooey-ness, but the flavor is all there and definitely yummy. These bars are soft but not quite cakey and the peanut butter flavor gets a little extra creamy sweetness from the fluff that's just too good.
My Brownies & Bars board on Pinterest is filled with different flavors and variations of bars because they're a lot quicker to make than cookies and make a great dessert for a crowd, pot luck, or quick last minute gathering. From Ashton at Something Swanky, this recipe was definitely quick to make. The ingredients are fairly standard pantry staples (I try to keep marshmallow fluff on hand for the occasional fudge emergency). After swirling in the fluff, I smoothed the tops over for more even baking. Next time, I'd do the same, but then add a few more dollops of fluff to create a gooey, creamy texture. If you're avoiding chocolate or are one of those weird people who doesn't like it (sorry, I try not to judge...much), but you need something to pair with your peanut butter, grab some fluff and whip up these bars for an excellent treat.
Fluffer Nutter Blondies
1 cup butter, softened
1/2 cup creamy peanut butter
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flour
3/4-1 cup marshmallow fluff
In the bowl of a stand mixer, or a large bowl with a hand held mixer, cream butter and peanut butter until smooth and creamy.
Beat in both sugars until fluffy. Reduce speed to low and add vanilla and eggs, increasing speed and mixing after each addition.
Stir in baking soda and salt, then gradually stir in flour.
Once combined, transfer to a greased 9 x 13 inch pan. Press into an even layer using a spatula or your hands.
Dollop fluff randomly on top, then swirl in with a knife. Smooth over top to mostly even, then top with more fluff if desired.
Bake at 350 degrees F for 30-35 minutes or until a tester inserted about an inch from the edge comes out clean. Do not over bake.
Cool on wire rack then cut into bars.
Makes 24 bars.
The Cookie Princess
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