Description
The combination of peanut butter and marshmallow crème is a classic for a reason. The magic is captured here in bar form.
From Bridget Edwards of Bake at 350.
Ingredients
- 2 cups Unbleached All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 12 Tablespoons Salted Butter, At Room Temperature
- 1 cup Creamy Peanut Butter
- 1-½ cup Granulated Sugar
- ¾ cups Packed Light Brown Sugar
- 3 Eggs
- 1-½ teaspoon Vanilla
- FOR THE FROSTING:
- ½ cups Marshmallow Crème
- ¼ cups Unsalted Butter, At Room Temperature
- 2 cups Powdered Sugar
- 2 Tablespoons Milk
- ½ teaspoons Vanilla
- 1 pinch Salt
Preparation
Preheat oven to 350ºF. Grease a 9 x 13 pan, line with parchment, leaving an overhang on the long sides. Grease the parchment.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
With an electric mixer, cream butter and peanut butter together until smooth. Beat in sugars, until fluffy. Add eggs, one at a time, until incorporated, adding the vanilla with the last egg. On low speed, mix in the flour in two additions.
Spread the dough into the prepared pan. Bake for 35–40 minutes or until set and golden brown. Cool on a wire rack.
To make the frosting, cream the marshmallow crème and butter together until completely smooth. Beat in powdered sugar, milk, vanilla, and salt on low speed until combined. Increase speed to medium and mix until fluffy. Use an offset spatula to spread on cooled bars.
