Speaking of marshmallow, take a look at all that ooey, gooey yumminess oozing out of the middle (because who can actually wait for the bars to cool all the way down before cutting into them, right?!).
Reese’s Fluffernutter Bars
Yield: 9x9 pan
Ingredients
1/2 cup butter, softened
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2/3 cup chocolate chips
16 mini Reese's peanut butter cups (or 9-12 regular size)
7 oz jar marshmallow fluff*
*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.
Directions
1. Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray (or line with parchment); set aside.
2. Combine butter and sugar in large bowl; beat until light in color and fluffy consistency (about 3 minutes).
3. Add egg, peanut butter, and vanilla, continuing to mix.
4. Add flour; mix until well combined. Fold in chocolate chips.
5. Press 2/3 of dough into bottom of prepared baking dish.
6. Unwrap and place peanut butter cups evenly over dough.
7. Spread marshmallow fluff over Reese's cups.
8. Cover with remaining dough and gently press to spread evenly.
9. Bake for 25 minutes, or until crust starts to turn golden brown.
10. Cool completely before cutting into bars.
Notes
• Double recipe for 9x13 pan and bake additional 10 minutes.
Recipe adapted from The Soccer Mom Blog.
