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Devilish Fluffernutter Bars: A Sweet Nostalgic Treat

I remember sneaking into my grandmother’s pantry as a child, drawn by the siren call of the bright yellow jar of marshmallow creme. She always had one tucked away, and a jar of peanut butter right beside it. Sometimes, if I was lucky, she’d catch me and instead of scolding me, she’d make me a simple fluffernutter sandwich on soft white bread. These Devilish Fluffernutter Bars bring back that same comforting nostalgia, but with a rich, decadent twist that my childhood self could only dream of.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 36
Yield: 36 bars
Dietary Type: Not Gluten-Free

Ingredients

1 (18 ounce) package devil’s food cake mix
½ cup (1 stick) butter or margarine, melted and cooled
¾ cup creamy peanut butter
7 ½ ounces marshmallow creme

Equipment Needed

9″x13″ Baking Pan
Mixing Bowls
Measuring Cups and Spoons
Spatula
Oven

Instructions

Preheat your oven to 350°F (175°C). Ensure the rack is in the center position for even baking.
In a large mixing bowl, combine the melted and cooled butter with the entire package of devil’s food cake mix. Use a fork or your hands to thoroughly mix the ingredients together. The resulting mixture should be crumbly in texture. If the butter is too hot, the mixture will become sticky, so make sure it’s cooled down a bit.
Reserve 1 ½ cups of the crumbly cake mix mixture in a separate bowl. This reserved portion will be used as the topping for the bars. Set it aside for now.
Take the remaining crumb mixture and pat it evenly into the bottom of an ungreased 9″x13″ baking pan. Press firmly to create a solid base for the bars. Using the bottom of a measuring cup can help create an even, compact crust.
In a medium-sized mixing bowl, combine the creamy peanut butter and the marshmallow creme. Mix well until the two ingredients are fully incorporated and the mixture is smooth and spreadable.
Carefully spread the peanut butter and marshmallow creme mixture evenly over the crumb mixture base in the baking pan. Use a spatula to ensure an even layer from edge to edge.
Take the reserved 1 ½ cups of cake mix mixture and crumble it evenly over the top of the fluffernutter layer. Distribute the crumbles as uniformly as possible to ensure an even topping across all the bars.
Bake in the preheated oven for 20 minutes. Keep a close watch during the last few minutes of baking to prevent the topping from burning. The bars are done when the topping is lightly browned and the filling is set.
Remove the baking pan from the oven and place it on a wire rack to cool completely. Allow the bars to cool fully before cutting into squares. This will prevent the filling from being too gooey and making them difficult to handle.
Once the bars are completely cool, cut them into approximately 36 even-sized bars. A sharp knife is recommended. For cleaner cuts, consider chilling the bars in the refrigerator for about 30 minutes before cutting.

Expert Tips & Tricks

For an extra rich flavor, use browned butter instead of melted butter. The nutty notes of browned butter will enhance the devil’s food cake and the peanut butter beautifully. Be sure to cool the browned butter before mixing it with the cake mix.
If you find the crumb mixture is too dry, add a tablespoon of melted butter at a time until it reaches the desired consistency.
To prevent the marshmallow creme from sticking to your measuring cup, lightly grease the cup with cooking spray before measuring.
For a more pronounced peanut butter flavor, use a natural peanut butter, but be aware that it may require a bit more mixing to incorporate fully with the marshmallow creme.
If you don’t have devil’s food cake mix, you can substitute a chocolate cake mix.
To prevent the topping from browning too quickly, you can loosely tent the baking pan with aluminum foil during the last 5-10 minutes of baking.
To make cutting the bars easier, use a plastic knife. It will glide through the marshmallow creme without sticking as much as a metal knife.

Serving & Storage Suggestions

These Devilish Fluffernutter Bars are best served at room temperature or slightly chilled. Arrange them artfully on a platter for a party, or pack them individually for a sweet lunchbox treat.

To store, place the cooled bars in an airtight container. They will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If freezing, wrap the bars individually in plastic wrap before placing them in a freezer-safe container to prevent freezer burn.

To reheat frozen bars, allow them to thaw in the refrigerator or at room temperature before serving. You can also microwave them for a few seconds to soften the filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	270.4 kcal	N/A
Calories from Fat	135 g	50%
Total Fat	15 g	23%
Saturated Fat	5.3 g	26%
Cholesterol	13.6 mg	4%
Sodium	338.7 mg	14%
Total Carbohydrate	32.8 g	10%
Dietary Fiber	1.3 g	5%
Sugars	17.7 g	70%
Protein	4.5 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Peanut-Free: Substitute the peanut butter with sunflower seed butter (sunbutter) for a delicious and allergy-friendly alternative.
Nutty Addition: Stir chopped peanuts, walnuts, or pecans into the crumb mixture for added texture and flavor.
Chocolate Boost: Drizzle melted chocolate over the cooled bars for an extra layer of decadence. Use dark, milk, or white chocolate, depending on your preference.
Festive Flavors: Add a teaspoon of peppermint extract to the marshmallow creme during the holiday season for a festive twist.
Salted Caramel: Drizzle salted caramel sauce over the bars after they’ve cooled. The salty sweetness complements the chocolate and peanut butter flavors perfectly.
Espresso Kick: Add a teaspoon of instant espresso powder to the cake mix for a mocha-inspired flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: Yes, you can use an 8″x8″ pan for thicker bars or a larger pan for thinner bars, but you’ll need to adjust the baking time accordingly. Keep a close eye on the bars to prevent burning.

Q: My crumb topping is too dry. What should I do?
A: Add a tablespoon of melted butter at a time until the mixture reaches the desired crumbly consistency. Be careful not to add too much butter, or the topping will become greasy.

Q: Can I make these bars ahead of time?
A: Absolutely! These bars are perfect for making ahead of time. Store them in an airtight container at room temperature, in the refrigerator, or in the freezer, depending on when you plan to serve them.

Q: How do I prevent the marshmallow creme from sticking to the knife when cutting the bars?
A: Use a plastic knife or spray your metal knife with cooking spray before each cut. You can also chill the bars in the refrigerator for about 30 minutes before cutting.

Q: Can I use homemade devil’s food cake instead of a cake mix?
A: Yes, you can use a homemade devil’s food cake recipe. Just bake the cake according to the recipe instructions, then crumble it and use it in place of the cake mix in this recipe. You will need approximately 18 ounces of crumbled cake.

Final Thoughts

These Devilish Fluffernutter Bars are a guaranteed crowd-pleaser, perfect for potlucks, bake sales, or a simple weeknight treat. The combination of rich devil’s food cake, creamy peanut butter, and gooey marshmallow creme is simply irresistible. Don’t be afraid to experiment with variations and substitutions to create your own unique version. I encourage you to give this recipe a try and share your creations with friends and family. And, of course, let me know what you think! Pair these bars with a cold glass of milk or a scoop of vanilla ice cream for an extra indulgent experience. Happy baking!

Devilish Fluffernutter Bars Recipe