I'd like to take a moment to thank my loving parents for such a wonderful childhood -- I love you both. Thank you!
I'd also like to take a moment to ask my parents a question that's been plaguing me for years: Why did you never make me a fluffernutter sandwich?
Until I reached college, the concept of this quirky-sounding sandwich had never been introduced to me. I can remember the first time I heard the word "fluffernutter" my freshman year at Pitt. I turned, confused by both the sound and meaning of the word, and uttered one of those priceless, "Hm what now?" with a deer in the headlights expression on my face.
"You know, a fluffernutter sandwich."
"No... I don't know. What is it?"
Can we just pause and take a moment to recognize what a gloriously American treat the fluffernutter is? Simply outstanding.
Anyway, shortly thereafter, we boarded a city bus and ventured to a local grocery store to buy fluff since bread and peanut butter were crucial college dorm staples that we already had. Once we returned, it only took about 30 seconds before I witnessed a fluffernutter come to life for the first time.
Holy ----! Best.sandwich.ever. It's really a wonder that I didn't attempt to live on them alone that year. I think it's only due to the incredibly shady and suspect nature of the local grocery store we visited that kept me away from my beloved fluff.
(Mom & Dad, it wasn't that shady. It's not like there were flies hovering around the produce or dirt on the floors...)
Fact: We never returned to that store, not so fondly called the Dirty Bird by students campus-wide, and it closed shortly thereafter.
I know there's photographic evidence of those events, but I can't seem to find it. Knowing my friends, they are sad, rather than relieved, about this. That's why we're friends.
And because I love my friends dearly, I saved this recipe for a time when I knew many of us would be together. Are you ready for this one? It's a mouthful, but it's worth the stumbling and mumbling: peanut butter cup fluffernutter blondies!
Break that down. Peanut butter cups. Peanut butter. Marshmallow fluff. Cookie base. All groovin' together to form this amazingly chewy and intensely peanut butter cookie, laced with chocolate and marshmallow fluff.
It's like a fluffernutter magically transformed into a how-could-it-possibly-be-more-delicious treat that will make people the world 'round happy. Grateful. In fact, making these blondies will earn you new friends. Friends with whom you can share love of fluffernutters.
Maybe even friends who will eat a tube of cookie dough on a bus with you.
Or friends who will see a box of marshmallow Peeps nearby and join forces with you to create the most mind-boggling ultimate fluffernutter: a blondie, cut in half, with a microwaved neon Peep sandwiched between the halves.
Whether they stay on their own or are literally stuck in one place because of sugar everywhere, those are friends worth keeping.
One year ago: Crab cakes
Peanut Butter Cup Fluffernutter Blondies
(adapted from Cookies & Cups)
-makes 24 two-and-a-half-inch square bar cookies
A few notes: The original recipe called for 3/4 cup fluff, but, as you can see, I increased it to 1 cup. Could've used even more, frankly. Maybe try pouring half of the batter into the pan, adding some fluff, finishing with batter and more fluff. The fluffier the better, I say.
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
2 teaspoons vanilla extract
2 large eggs
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups flour
2 cups coarse chopped peanut butter cups or eggs (10.5 oz bag)
1 cup marshmallow fluff
Preheat oven to 350. Spray a 9×13 baking dish with cooking spray. Cream butter and peanut butter together. Add sugars and beat until light and fluffy. On medium speed add in eggs and vanilla and mix until incorporated. Stir in your baking soda, salt and flour until just combined. Fold in your chopped peanut butter cups. Spread the batter in your prepared pan. Drop fluff randomly on top of the batter and swirl in with a knife. Bake for 30-35 minutes until toothpick placed 1 inch from side comes out clean. Don’t over bake. Remove from oven and let cool on wire rack. Cut into squares when cooled.