I've never had a fluffernutter sandwich. It sounds like something that would be right up my alley, but I think I may have missed the window of time where making a sandwich out of marshmallow fluff and peanut butter was acceptable. It's possible I missed out on some essential part of youth. On the other hand, I've had enough peanut butter sandwiches and recipes with marshmallow fluff to have a pretty good idea of what it would taste like.
So, when I saw these Chocolate Chip Fluffernutter Bars on Back for Seconds I was all for it. As I've said before, I prefer cookies to bars because a lot of bar recipes are dry and crumbly. Not this one. I obviously couldn't wait long enough for them to completely cool before digging in (you can tell by looking at her photos versus mine), but they were still the perfect consistency even the next day. I couldn't tell you how they fared on day three due to the fact that only an empty pan remained. Whoops.
I added semi-sweet chunks instead of the chips which took the chocolate factor up a notch. I used to use the Nestle Chunks all the time until for some reason they disappeared from the shelves of my local grocery stores (just like Rainbow Chip Icing - RIP). Thankfully there is a small corner store by my house that still has them, so I grabbed a bag for these bars. One of my roommates usually hates peanut butter desserts--strange, I know--but even she liked these. I think I managed to have 10 different taste-testers in the 36 hours after I made them, and everyone gave them a thumbs up.
Chocolate Chip Fluffernutter Bars
Slightly adapted from Back for Seconds
1 cup unsalted butter (softened)
3/4 cups creamy peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all purpose flour
2 cups semi sweet chocolate chips or chunks
1 3/4 cup mini marshmallows
Preheat oven to 350
In a mixing bowl cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, mixing briefly after each. Add in vanilla. Slowly mix in salt, baking soda, and flour until just incorporated.
With the mixer on low or with a spatula, gently mix in marshmallows and chocolate chips for just a few seconds until they are distributed throughout the batter.
Spread into a greased 9x13" pan and bake for 20 minutes or until lightly browned on the edges. You will think it needs more time because the center will slightly jiggle, but rest assured, it's done! It will set after cooling completely. Do not overbake.
Cool completely and cut into squares. Store in a tightly sealed container.