Thursday, August 22, 2013

Chocolate Chip Fluffernutter Bars

Today I present to you.... Chocolate Chip Fluffernutter Bars! Yaaaaaaaaaaaaaaaay! (Picture Kermit the Frog waving his hands around the in the air and yelling "yaaaaaaaaaaaaay!" and then you'll know what my head sounds like right now.)

It started off with's Nutella-Swirled Peanut Butter Chip Blondies.  Intriguing idea, but as has already been documented, I'm not a big fan of Nutella. Meh.  Ok. So, replace the Nutella with peanut butter.   But peanut butter chips (while yummy) with peanut butter swirls sounds a bit too much. Chocolate chips? Sure! And don't I have some marshmallow fluff in the pantry too...? Yep, sure do!

Thought about putting coconut on top too but whoa there, Nelly! Let's not go crazy!

The end result? Heh heh heh...
The end result is some good stuff. Interestingly, I find I prefer the bites without the chocolate more, so next time I make these (and there will be a next time) I'll leave the chocolate out. Maybe add in coconut?


1 cup (2 stick) butter
2 eggs
1½ cup brown sugar
1/2 cup white sugar
2 tablespoons vanilla
2 cup flours
10-12 ounces of semi-sweet Baker's Chocolate  (or 1½ cups of chocolate chips)
1/3 cup peanut butter (preferably 'chunky' style)
1/4 cup Marshmallow Fluff

1) Preheat your oven to 350º.
2) In a large microwave-safe mixing bowl, heat the butter in the microwave at 30 second intervals, stirring at each interval, until completely melted. Once completely melted, remove bowl from the microwave and set to the side to cool.
3) Take your baking dish, either an 8x13 or two 8x8s, and line it with aluminum foil. Spray the foil with cooking spray.
4) Roughly chop up the chocolate.
5) Now add the eggs to the cooled-down butter and mix them completely.
6) Add both sugars and the vanilla, and whisk until completely mixed to a uniform dark brown mixture.
7) Add the flour, and gently fold until just mixed. When there's no more loose flour, it's done.
8) Fold in the chocolate.
9) Pour out the batter into the baking dish.
10) Take the open jar of peanut butter, and microwave it (without the lid) at 10 second intervals, stirring with the handle of a spoon, until the peanut butter is soft and liquidy. Dot the top of the batter with the peanut butter.
11) Dot the top of the batter with Marshmallow Fluff.
12) Bake at 350º for 20-25 minutes until a toothpick inserted in the center comes out with crumbs but no wet batter.

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