How To Make Pumpkin Fluffernutter Bars
These pumpkin fluffernutter bars are great snacks on the go made with the perfect mix of marshmallow filling, peanut butter brownie, and pumpkins.
In a saucepan, add the water, sugar, and corn syrup and over medium-high heat cook until it reaches 240 degrees F for about 10 to 12 minutes.
In a stand mixer, add the egg whites until they start to foam then add in the cream of tartar and salt and beat to soft peaks.
When the egg whites are ready and the sugar reaches 240 degrees F, turn off the heat and wait for 30 seconds.
Add the sugar to the stand mixer while it is running at high speed in a very thin stream.
Beat on high heat for 5 to 6 minutes until the bowl is no longer warm at all.
Refrigerate until you’re ready to make the bars.
Preheat the oven to 350 degrees F and spray an 8×8-inch baking pan with baking spray.
In a stand mixer, add the butter, brown sugar, egg, and vanilla. Beat on high until fluffy.
Add in the peanut butter, salt, and flour and beat until combined.
Spread half the batter into the bottom of the pan. Bake for 15 minutes.
Let cool for five minutes in the fridge.
Scoop the marshmallow fluff randomly across the pan in large dollops.
Spread small clusters of the remaining batter in between the dollops of marshmallow fluff.
Bake an additional 15 to 18 minutes.
Cool completely before cutting into 16 squares.
- Calories: 308.34kcal
- Fat: 14.47g
- Saturated Fat: 5.42g
- Trans Fat: 0.25g
- Monounsaturated Fat: 5.80g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 41.81g
- Fiber: 1.07g
- Sugar: 32.29g
- Protein: 5.59g
- Cholesterol: 26.88mg
- Sodium: 186.19mg
- Calcium: 23.16mg
- Potassium: 143.58mg
- Iron: 0.53mg
- Vitamin A: 53.52µg
Have your own special recipe to share? Submit Your Recipe Today!