Fluffernutter Bars

Have you heard of fluffernutter sandwiches?

Have you ever tried one?

Life changing!

Before Christmas I had heard of these sandwiches I just never tried one. Crazy right?!

While visiting family over the Christmas holiday, my nieces and nephew were making little fluffernutter sandwiches. I thought...hmmm... those look pretty good, I think I'll try one.
My brain exploded...seriously...Exploded!
Why have I never tried one before? I have been missing out and I need another one! And another one!

I am not kidding people. I ate one every day for like a week. I even went out and bought the largest container of fluff I could find.

Now that I feel like a giant marshmallow, I decided I need to do more with peanut butter and fluff.

Then I saw a recipe on "Confessions of a Cookbook Queen" and knew I had to try it.

Wait for it..... Fluffernutter Bars! Oh yes!

Mix up some peanut butter chocolate chip goodness. Top with the Fluff fantastic, then sandwich it in with some more goodness.

Bake it to golden brown, cool and enjoy. Ok... truthfully, I couldn't wait I scooped some out while it was warm....another life changing moment. Yum!

If you want to slice it into cute little squares you will have to refrigerate until completely cool. But, if you want it to ooze fluffiness, leave it at room temp.

Here is the recipe:

Fluffernutter bars

adapted from Confessions of a Cookbook Queen

3 cups all purpose flour
1 TBS baking powder
1/4 tsp baking soda
2 sticks salted butter, slightly softened
1 cup smooth peanut butter
1 1/4 cup packed dark or light brown sugar  (I used light brown)
1 cup granulated sugar
2 tsp vanilla
4 large eggs
1 cup dark chocolate chips
1 cup milk chocolate chips
13 oz (the large jar) Marshmallow Creme

Instructions
-Preheat oven to 350. Lightly grease a 9x13 pan or spray with cooking spray. Set aside.
-In a large bowl, combine flour, baking powder, and baking soda. Set aside.
-In the bowl of your mixer, beat butter, peanut butter, and both sugars on medium speed until light and fluffy, about 2 minutes. Add vanilla.
-Stop the mixer to scrape the sides of the bowl before adding the eggs one at a time, beating after each. --Scrape the sides of the bowl again.
-With the mixer on low speed, slowly add flour mixture until incorporated. Using a wooden spoon, make sure all the flour mixture from the bottom of the bowl is mixed in (batter will be thick). Fold in chips.
-Spread approximately 2/3 of batter in prepared pan.
-With the lid (and packaging seal) removed, microwave the Marshmallow Creme, stirring every 20 seconds, until it's softened and easy to spread. Spoon evenly over batter in pan and spread gently.
-Spoon remaining batter over marshmallow, as evenly as possible. Spread a bit, then using a sharp knife, drag through the batter, creating a "swirl". Bake for about 30 minutes, until edges are brown and bars are dark golden all over

(some of the marshmallow may puff up and get darker brown than the rest of the batter this is okay).
-Let bars cool completely. Refrigerate until firm for ease in cutting (this also keeps the marshmallow from oozing out).

From my heart, to your kitchen,

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Pastel Coconut Cupcakes and Marshmallow Frosting

I love Easter.


I think it is right up there with Christmas for me.


I love all the pastel colors and pretty dresses. I have three boys so the only pretty dress will be on me, but I am ok with that. They have some stylin clothes for boys now and they will be adorable.



I also love that the weather is getting warmer and everything is blooming around me. 


We had an Easter playdate around these parts and it was so much fun. We had an Easter egg hunt and those little rascals found the eggs so fast. One of my friends graciously opened her house to all of us and there were kiddos everywhere. I was going to plan other activities, but they all had so much fun just playing. It was glorious actually. There was no fighting and as far as I know no "boo boos". The weather was perfect and we just had a great time.


I of course brought something sweet, really, it is just expected of me now. I must say, I don't mind at all. I love it.


It was a warm day so the marshmallow frosting decided to melt all over my cupcake.
The important part was that they were still yummy.

I used a really simple recipe with a box this time. I know *gasp* but sometimes it just works. Don't judge me, you know boxed white cake is delicious. You will also want to make these, trust me.

You will need:

Pastel Coconut Cupcakes

1 box white cake mix

1 (8.5 oz) can cream of coconut

1 package vanilla instant pudding 

1/3 cup vegetable oil

1/4 cup water

4 large eggs

Preheat oven to 350 degrees

Blend all ingredients with an electric mixer on low speed for 1 minute.

Stop and scrape down the sides.

 Increase the mixer to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth.

Divide the batter into four equal parts and dye pastel colors.

Drop colors in one at a time. So pretty.

Bake for 15-20 minutes. Let cool on rack.

Let's talk frosting!

Pastel Marshmallow Frosting

1/2 cup sugar

2 Tbls water

2 large egg whites

1 jar (7oz: 1 1/2 cups) marshmallow creme

Place the sugar, water, and egg whites in a medium-size heavy saucepan.

Cook over low heat, beating continuously with an electric hand mixer on hight speed until soft peaks form, 3-4 minutes. Please be careful... don't melt your cord on the burner.

 

Soft peaks! Remove the pan from the heat.

Add the marshmallow creme and beat the mixture with the mixer on hight speed until stiff peaks from, about 2 minutes more.

The recipe said to use at once, but I regridgerated it overnight. That might have been my downfall and why it melted so easily. Note to self... Use at Once!

They were still quite tasty and the marshmallow frosting complimented the coconut cupcake well. Want to see the inside? I know  you do....

The one on the left I put the batter in side by side.

On the right I placed the batter on top of each other.

Pretty!

They made a pretty pastel display!

They just make me happy, even if they did melt.

Oh and we will talk about those cookies next week.

Something to look forward to!

Baking from my heart to your kitchen,

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