With pumpkin spice everything season on the horizon (can you believe that we are in mid-August already?!) it is time to start thinking about delicious pumpkin desserts. These fluffernutter pumpkin bars will be the first thing that I make during the fall season. They are creamy and delicious. My husband told me that he hopes I don’t wait until fall to make these yummy bars and that I get a batch going ASAP.
Can you blame him?
1/4 cup + 2 tablespoons water
3/4 cup granulated sugar
3/4 cup Karo light corn syrup
3 large egg whites
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
PEANUT BUTTER BARS
½ cup Kerrygold unsalted butter
1 cup Domino light brown sugar, packed
1 large egg
1 teaspoon McCormick vanilla extract
1 cup Pumpkin Spice Peanut Butter OR Plain peanut butter with 1/2 Tsp pumpkin spice seasoning stirred in
1/2 teaspoon Morton salt
1 1/4 cup Gold Medal flour
In a stand mixer add the egg whites until they start to foam, then add in the cream of tartar and salt and beat to soft peaks (the very top of the peak falls).
When the egg whites are ready and the sugar reaches 240 degrees turn off the heat and wait 30 seconds.
Add the sugar to the stand mixer while it is running on high speed in a very thin stream.
Beat on high heat for 5-6 minutes until the bowl is no longer warm at all.
Refrigerate until you’re ready to make the bars.
TO MAKE THE PUMPKIN FLUFFERNUTTER BARS:
Preheat the oven to 350 degrees and spray an 8×8 baking pan with baking spray.
In a stand mixer dd the butter, brown sugar, egg and vanilla.
Beat on high until fluffy.
Add in the peanut butter and beat until combined.
Add in the salt and flour and beat until just combined.
Spread half the batter into the bottom of the pan.
Bake for 15 minutes.
Let cool for five minutes in the fridge.
Scoop the marshmallow fluff randomly across the pan in large dollops.
Spread small clusters of the remaining batter in between the dollops of marshmallow fluff.
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Quick Tip: These dessert bars are super easy to double.