Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 1 1/2 cups smooth peanut butter
- 1 large egg
- 1 large egg yolk
- 7 oz jar marshmallow fluff
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter, brown sugar, and white sugar until soft. Add peanut butter, egg, and egg yolk; mix until smooth.
- Mix flour mixture into peanut butter mixture gradually. Reserve 1 cup batter.
- Press remaining dough into pan; bake 25 minutes until set.
- Spread marshmallow fluff over baked layer. Top with reserved dough pieces flattened slightly.
- Bake 10 minutes until top layer is set. Cool at room temperature 1 hour before slicing.
Notes
- Do not use natural peanut butter without stabilizers. Crunchy peanut butter requires 1 3/4 cups.
- Metal pan makes edges crispier, glass pan slightly less crispy.
- Store in airtight container at room temperature up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian