Fluffernutter Bars

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Fluffernutter Bars
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 16
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These delectably gooey bar cookies are a snap to make with Betty Crocker™ Super Moist™ yellow cake mix as the base.
By Bree Hester
Created Sep 21, 2012



  • 1
    Heat oven to 350°F (325°F 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using chocolate cake mix for a chocolate-peanut butter variation.
  • tip 2
    If you prefer a less gooey frosting, add up to 1 cup additional powdered sugar.


Nutrition Facts are not available for this recipe
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