Fluffernutter Bars

These delectably gooey bar cookies are a snap to make with Betty Crocker SuperMoist yellow cake mix as the base. MORE + LESS -

Bree Hester

September 21, 2012

box Betty Crocker™ SuperMoist™ yellow cake mix

1/3

cup vegetable oil

1/3

cup peanut butter

eggs

1/4

cup butter, softened

jar (7 oz) marshmallow creme

teaspoon vanilla

cups powdered sugar

to 2 tablespoons milk

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1

Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
2

In large bowl, beat cake mix, oil, peanut butter and eggs with electric mixer on low speed until smooth. Spread in pan.
3

Bake 40 to 45 minutes or until toothpick inserted halfway between edge of pan and center comes out with just a few moist crumbs attached. Cool completely on cooling rack, about 1 hour.
4

In medium bowl, beat butter and marshmallow creme with electric mixer on medium speed. Add vanilla. Gradually beat in powdered sugar. Thin with milk if necessary. Spread frosting on cooled bars. Cut into 4 rows by 4 rows.