Fluffernutter 7-Layer Bars

Inspired by the famous sandwich, these cookie bars are bursting with
marshmallows and peanuts!

Servings:

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Dessert

American

dessert bars pantry baking

🧂 Ingredients

1 Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. Set aside.
2 Melt butter in a small pan. Remove from heat and stir in graham cracker crumbs
until thoroughly combined. Press, using the back of a spoon or the bottom of a
measuring cup into the bottom of the buttered pan taking care to reach all
corners.
3 Evenly sprinkle the chocolate chips, then peanut butter chips, peanuts, and half
of the marshmallows over the graham cracker layer. Pour the sweetened condensed
milk evenly over the top, and spread with the back of a spoon or spatula until
the mixture is evenly coated as needed.
4 Bake for 15 minutes. Remove from the oven and sprinkle the remaining
marshmallows across the top. Return to the oven and bake until edges are golden
brown and the bars look “set”. The marshmallows might be alarmingly puffy but
they do deflate while cooling.
5 Allow to cool on a wire rack completely before slicing. This seems to take
forever but resist the urge to cut them when they are even remotely still warm.
6 You can refrigerate them before slicing if you are a clean lines fanatic. Store
in the refrigerator or on a cool counter in an air-tight container. Freeze
leftovers for up to 6 months if desired.