Fluffer Nutter Bars

Peanut butter bars with gobs of vegan marshmallows on top! Simple, nostalgic & delicious!

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Prep Time 30

Cook Time 30

Total Time 1

Servings

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.

Notes

Make this recipe Gluten Free with a 1:1 AP blend like Bob's red Mill * not sponsored

I use Bob's Red Mill egg replacer & I do not reconstitute it but rather add it to the dry ingredients. Use your favorite egg replacer instead

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

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

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 the motor out since it requires so much power

The recipe includes corn syrup If you do not use corn syrup, use glucose, maple, agave or golden syrup instead

Storage Fluffer Nutter Bars can be stored in a cool room temperature for up to 2 days
However the marshmallow will start to break down faster this way
Refrigeration is optimal & the bars will stay fresh for up to 8 days

Tried this recipe?Let us know how it was!