Just to confuse you a bit,
I divided my pan in half, and used two different chips.
Both were Winners.
The second time I made these bars, I used Reese Chips and Peanuts.
Everyone liked them this way also. Be my guest and venture out, you may
create another new flavor I have not thought about.
Chocolate Fluffernutter Bars
adapted mostly from picky-palate.com
1 box Yellow cake mix
1 large egg
1/2 cup (1 stick) butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 oz (whole can) sweetened condensed milk
12 oz bag of either semi sweet chocolate chips or white chocolate chips
1 cup chopped peanuts (optional)
Preheat oven to 350 degrees and line a 9x13 baking pan with aluminum foil. Spray foil with cooking spray.
Place cake, egg and butter in a large bowl. Mix until well incorporated.
NOTE: The first time I made this, I did it by hand. WOW - what a lot of work.
The second time I made this recipe, I did it in my stand mixer. WOW - NOT a lot of work.
Press dough into prepared baking pan.
Place peanut butter, marshmallow cream, and condensed milk into a large bowl and mix until combined.
NOTE: I used the same bowl as the bottom dough. Ensured everything was out of pan.
Pour over the crust and then top with chips and optional peanuts. Bake for 23-25 minutes. Edges will just start to seem brown.
Let cool completely and remove from pan and cut. They have a nice shelf life because they are so moist, but really they will be devoured and gone.
Simple starter ingredients
Mixed by hand. Press down just fine
Done in a mixer in a minute or so. Worked just fine also
Pressed into pan. The base for all the goodness to follow
Not pictured, but a third option, Peanut butter chips. Your choice
A nice full pan of heavenly deliciousness
Ready for cutting and eating.