White Chocolate Fluffernutter Cake Bars

This is definitely the most delicious thing I’ve eaten in a while! It’s sweet, with that fluffernutter flavor New England people are contractually obligated to love, and where the topping and the cake layer meet it stays a little bit gooey forever, which is just super nice. I’d definitely recommend this one!

IMG_6815Ingredients:

  • 1 box yellow cake mix
  • 1 large egg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup fluff
  • 14 ounce can sweetened condensed milk
  • 12 ounce bag white chocolate chips

Preheat your oven to 350 degrees. Line a 9×13” pan with foil, then grease the foil.

For the cake bar layer, stir together the dry cake mix, egg, and butter until evenly mixed into a thick dough. Press evenly into the lined pan.

IMG_6809In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture.

IMG_6810Sprinkle the white chocolate chips over the top – it should pretty densely cover the surface.

IMG_6811Bake 23-25 minutes, until browned on top.

IMG_6812It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely (this takes a fair while), then cut into bars and get snacking!

IMG_6814 IMG_6816

White Chocolate Fluffernutter Cake Bars

From Picky Palate.

  • 1 box yellow cake mix
  • 1 large egg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup fluff
  • 14 ounce can sweetened condensed milk
  • 12 ounce bag white chocolate chips

Preheat your oven to 350 degrees. Line a 9×13” pan with foil, then grease the foil.

For the cake bar layer, stir together the dry cake mix, egg, and butter until evenly mixed into a thick dough. Press evenly into the lined pan.

In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture. Sprinkle the white chocolate chips over the top.

Bake 23-25 minutes, until browned on top. It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely, then cut into bars and serve.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s