PB & C Mallow Bars
These wonderful moist bars are made from a peanut butter and chocolate chip cookie dough that has a gooey marshmallow fluff and peanut butter cup filling. They are super easy and immensely delicious.
Ingredients
- 1 cup salted butter softened
- 2/3 cup peanut butter creamy
- 2 cups brown sugar packed
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups flour
- 2 cups semi-sweet chocolate chips
- 14 ounces marshmallow fluff
- 20 peanut butter cups original size, approximately
Instructions
- Line a 9 X 13 baking pan with parchment paper and then lightly spray the paper with nonstick cooking spray. Set this aside.
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer or other large bowl if you are using a hand mixer, beat the butter and brown sugar until fluffy and the color has lightened.
- Add the eggs and mix until combined.
- Then add the peanut butter and vanilla. Mix again until well combined.
- Add the flour and mix until you no longer see any streaks of flour.
- Stir in the chocolate chips.
- Reserve 3 cups of the dough for use as the top layer. Press the remaining dough into the prepared pan.
- Unwrap the peanut butter cups. Press them onto the top of the dough in the pan as evenly as possible. You don’t need to press them down too much.
- Spread the marshmallow fluff over the peanut butter cups. Try to spread it out from edge to edge.
- Scoop out small pieces of the reserved dough and flatten between your palms. Lay the flattened pieces on top of the marshmallow fluff. Try to cover the entire surface but it is okay you can see a little of the fluff peeking out.
- Bake for about 30 minutes or until the cookie crust on top starts to brown and is set and no longer very jiggly.
- Allow the bars to remain in the pan on the counter until they are completely cool. You can also chill the bars in the refrigerator for an hour for easier cutting. Grab the edges of the parchment paper and pull the cooled bars from the pan. Slice and enjoy.