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–+ servings
Fluffer Nutter Bar

Fluffer Nutter Bars

Peanut butter bars with gobs of vegan marshmallows on top! Simple, nostalgic & delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16

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

Be sure to read all the notes for success above the recipe!
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!