I made this recipe up as a fun take on the childhood favorite: peanut butter and marshmallow fluff sandwiches. If you want a sugar rush this will do the trick.
These sticky-sweet bars are best served chilled and with an ice cold glass of milk (almond, soy, cow, goat… what else can you milk? Well, whatever that is, it will also do).
You will need:
1 1/2 sticks of butter (divided)
5 graham crackers
1 1/4 cup pretzels
1 tbs granulated sugar
1/2 tsp salt (divided)
1 1/2 cups peanut butter (low sugar brands work best)
1 cup powdered sugar
1 jar marshmallow fluff
2 1.4 oz heath bars OR 1/2 cup salted peanuts (for a less sweet version)
For the crust: Preheat oven to 350.
In a small sauce pan melt 1 stick of butter (the other 1/2 of a stick will be used in the filling). Fill a ziploc bag with graham crackers and pretzels.
Using a rolling pin grind mixture until tiny granules form.
Pour crumb mixture into a greased 9″ x 9″ pan and add in granulated sugar, 1/4 tsp salt, and melted butter. Stir to completely incorporate. Using a spatula or your fingers firmly press the mixture down in the pan till it is tightly packed. Bake at 350 for 16-18 minutes or until golden brown. Set aside.
While the crust is baking prepare your filling. In the same the butter sauce pan, melt the remaining 1/2 of a stick. Once the butter is completely melted add peanut butter and salt. Stir until mixture is completely melted through, but not bubbling.
In a mixing bowl combine powdered sugar and peanut butter mixture. Stir to completely dissolve sugar.
Pour peanut butter mixture on top of crust and spread gently to completely cover.
Refrigerate for 30 minutes to an hour or until peanut butter mixture has set and is firm to the touch.
Next add your fluff.
Spread evenly across entire pan, being careful not to disturb the peanut butter mixture below.
Chop your topping (peanuts or Heath) and sprinkle over top. I chose Heath, but think salted peanuts are a great way to cut a bit of the sweetness if you like things salty-sweet.
Refrigerate for at least two hours or overnight and cut into little squares with a serrated knife. SERVE WELL CHILLED and keep a glass of whatever kind of milk you like handy!
