If you love fluffernutters, you'll love these. Using a cake mix and jarred marshmallow fluff makes these quick and easy to put together. These are as rich as a candy bar, so cut into small bars.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 stick (8 Tbsp or 1/2 cup) butter, melted but not hot
- 1 box (18.25 ounces) dark chocolate cake mix
- 1 (16 ounces) jar marshmallow fluff
- 1 cup peanut butter, chunky or smooth
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.
In a large bowl, combine cake mix and melted butter with a fork until crumbly. Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan.
Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer.
Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer.
Sprinkle reserved cake mix crumbles over the top of the top layer.
Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown.
Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature.
Yield: 24 to 36 servings, depending on cut size
In a large bowl, combine cake mix and melted butter with a fork until crumbly. Remove 3/4 cup and set aside. Spread the remainder of the cake mix crumbles evenly over the bottom of the prepared baking pan.
Remove lid of marshmallow fluff and warm in the microwave on High for 30 seconds. Drop dollops of marshmallow fluff evenly over the cake mix crumbles. Gently smooth marshmallow fluff over the crumbles, without dislodging the bottom layer.
Warm the peanut butter in the microwave 30 seconds on High. Drizzle evenly over the marshmallow layer.
Sprinkle reserved cake mix crumbles over the top of the top layer.
Bake 15 to 20 minutes, until marshmallow pops through and begins to lightly brown.
Cool completely before cutting. These are very rich, like candy bars, so cut them small. Store covered at room temperature.
Yield: 24 to 36 servings, depending on cut size
