Fluffer Nutter Bars are perfect squares of nostalgia!
Good ol’ Aquafaba whipping up into the most perfect vegan marshmallow, piled on top of a thick rich peanut butter cookie bar!
Who else was sent off to school with a Fluffer Nutter Sandwich tucked away in that metal Snoopy lunchbox?
Wonder bread, peanut butter and marshmallow fluff!
Ah those 70’s sure were wild!
We all did the best we could though!
But now we know better than peanut butter and fluffer nutter sandwiches for lunch
Instead let’s call it what it is! DESSERT!
When I created the Copy Cat Hostess Snowball Cake (another childhood FAV!)
That marshmallow was just so awesome I had to keep it going!
With a simple peanut butter cookie recipe pressed into a 9″ x 9″ pan
The base of the Fluffer Nutter Bars were born!
There is no video for this recipe but if you click through to the peanut butter cookie and the snowball cakes each of those have a video tutorial
Notes for Success:
You will need an Instant Read thermometer as you have to cook the sugar syrup to a precise temperature
Make this recipe Gluten Free with a 1:1 AP blend like Bob’s red Mill * not sponsored
Agar can be a tricky ingredient to work with
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Aquafaba is the liquid from a can of chickpeas
Try to get low salt or no salt or make your own aquafaba by boiling dry chickpeas
If you do boil your own beans I find it is goo practice to reduce the aquafaba liquid to a stronger gelatinous viscosity
After straining the liquid from the beans simply return it to the pan and cook it down even more
Cream of Tartar helps to stabilize whipping meringues, if you cannot get it you can leave it out
The super high power of an electric mixer with a balloon whip attachment is essential for whipping aquafaba
Some have had success with a hand held beater, but nearly burned their motor out since it requires so much power!
The recipe below includes corn syrup
If you do not use corn syrup, use glucose, maple, agave or golden syrup instead
Fluffer Nutter Bars
Ingredients
For the Peanut Butter Cookie Base
- 6 Tbs Vegan Butter (85g)
- ¾ cup Creamy Peanut Butter (180g)
- 1¼ cup Light Brown Sugar packed (255g)
- 6 Tbs Plant Milk (90ml)
- 2 teaspoon Vanilla Extract (10ml)
- 2 teaspoon Egg Replacer *see notes (4.8g)
- 2 cup All Purpose Flour (250g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
For the Marshmallow
- ½ cup Water (117ml)
- ½ cup Granulated Sugar (100g)
- Corn Syrup *see notes (117ml)
- 1 teaspoon Agar Powder *see notes
- ½ teaspoon Vanilla Extract
- ½ cup Aquafaba (117ml)
- ¼ teaspoon Cream of Tartar *see notes
For the Finish
- ¼ cup ganache
- 2 Tablespoons roasted crushed peanuts
Instructions
- First make the peanut butter cookie recipe for the base by greasing & parchment lining a 9" x 9" square cake pan & preheat the oven to 350℉
- Cream the vegan butter with the peanut butter & the sugar to smooth, no need to get it light & fluffy, just well incorporated
- Sift the flour, baking soda, salt & egg replacer together then add it all at once to the creaming mixture, it will not come together to a soft dough but rather a crumbly mixture
- Add the plant milk & vanilla extract, then you will see the dough come together instantly
- Press the dough evenly into the prepared cake pan & bake in the preheated oven for approximately 30 minutes or when golden & puffed and no raw dough in the center
- Once the cookie base has cooled completely turn it out onto a large cutting board
- Do not start the marshmallow until the cookie base has come out of the oven
- In a medium sized sauce pot over medium to high heat combine the water, granulated sugar, corn syrup & agar stirring to dissolve the sugar
- Once the solution comes to a boil stop stirring & increase the heat to high
- Insert an instant read thermometer & continue boiling until it reaches 240°F
- About 5 minutes before the temperature of the sugar syrup reaches 240°F start whipping the aquafaba with the cream of tartar with the balloon whip attachment of a stand mixer *see notes for success above!
- Whip to stiff peaks and then start pouring in the sugar syrup very carefully and slowly! See video visual on the Snowball Cakes video for how to do this!
- Continue whipping the marshmallow until all the hot syrup is incorporated then add the vanilla extract
- Quickly spread the thick vegan marshmallow over the peanut butter cookie base & drizzle with vegan ganache & chopped peanuts
- Cut into desired portions.
Video
Notes