Ingredients
Scale
- 1/2 cup peanut butter (room temperature (I used all-natural))
- 1/2 cup butter (softened to room temperature)
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups all purpose flour
- 1 cup Reeses peanut butter cups (chopped into small pieces)
- 1 cup semi-sweet chocolate chips
- 1 7 oz jar marshmallow fluff
Instructions
- Preheat oven to 350 degrees and line a 9×9 or 11×7 baking dish with non-stick foil or grease with baking spray (9×9 will yield thicker bars while 11×7 will be slightly thinner). Set aside.
- In a bowl, mix butter and peanut butter together until combined.
- Add in brown sugar and granulated sugar, and mix until combined.
- Add in eggs, one at a time, stirring well after each addition.
- Mix in vanilla extract.
- Add in baking soda, salt, and all-purpose flour, and mix until combined.
- Lastly, add in Reeses peanut butter cups (chopped into small pieces) and chocolate chips, mixing until combined (dough will be thick).
- Spread half of the dough evenly over the bottom of the pan. Set aside the rest of the dough.
- Spread the marshmallow fluff on top of the dough (the marshmallow fluff is sticky, but spread it out as best you can).
- Press/spread the remaining dough on top of the marshmallow fluff in an even layer(it’s okay if some of the marshmallow fluff is showing).
- Bake for about 25 minutes, or until the top is lightly golden brown.
- Allow the bars to cool for at least 30 minutes (I prefer to cool for at least an hour) before cutting into them.
- Enjoy!
- Store remaining bars in an airtight container (they’re fine at room temperature, if it’s not too hot, for up to 4-5 days).
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Baking