Peanut Butter and Jelly Fluff Blondies

by Jillian
Peanut butter blondies stuffed with marshmallow fluff and strawberry jam, topped with peanuts and peanut butter chips!

Peanut butter blondies stuffed with marshmallow fluff and strawberry jam, and topped with peanuts and peanut butter chips!


I’m sure most of you are familiar with the legendary fluffernutter, aka, the dessert of ALL sandwiches. With creamy marshmallow fluff and delicious peanut butter sandwiched between two soft slices of white bread, what’s NOT to love about this classic??

While the fluffernutter is absolutely BOMB as is, growing up, I also liked to add jam to my fluffernutter sandwiches. I mean, if peanut butter and jelly/jam go well together, and peanut butter and marshmallow fluff go well together, why not ménage à trois the three spreads by combining them all into one phenomenal sandwich? It makes perfect sense, right? 

So for this week’s recipe, I decided to take this heavenly throuple and make it into one beautiful blondie…

There’s truly no shortage of ooey gooey deliciousness in these Peanut Butter and Jelly Fluff Blondies. With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie is in a class of its own.

As you can probably tell, these guys can be a little messy to eat. But in my opinion, the messiest treats always make the best treats. This is especially true when it’s loaded with THREE times the peanutty goodness!

For starters, we have the peanut butter dough. It’s your standard blondie base but with the obvious addition of peanut butter. First you combine your peanut butter with your butter and brown sugar. Then the eggs and vanilla are added, followed by the dry ingredients–flour and baking powder. Super simple!

Two-thirds of the dough gets evenly pressed into the bottom of the pan. Then it’s time for the marshmallow fluff! Since marshmallow fluff is notoriously sticky, it’s definitely not the easiest ingredient to work with. However, I have a simple technique for making things a little less frustrating. Just take two small spoons, scoop about a tablespoon of fluff out with one, then use the other spoon to push it off onto the dough. I used the same technique with the jam. Try to avoid getting the jam or marshmallow fluff too close to the sides of the pan, so that they don’t end up burning.

Now when it comes to the the jam or jelly, the flavor is totally up to you. My preference for treats like these is usually something seedless or with smaller seeds that won’t get stuck in your teeth. However, if you love raspberry or blackberry jam, they’ll work fine too. You could even strain out the seeds, if you want.

To cover the marshmallow fluff/jam layer, I just took pieces of the remaining dough, flattened them slightly, then placed them evenly over everything. You most likely won’t have enough to cover all of the fluff/jam, but that’s actually the beauty of these blondies. As the blondies bake, the marshmallow fluff puffs up and peeks through the cracks of dough. What you’re left with is perfectly toasted swirls of marshmallow all throughout the top.

After the chopped peanuts are sprinkled on top, the blondies go in the oven for 25-28 minutes, or until the edges look golden brown, and the marshmallow swirls look lightly toasted. Immediately after they come out the oven, peanut butter chips are sprinkled on top. I’m sure you could add the peanut butter chips right before baking, but I find that the chips tend to get a little burnt when I do that. I prefer to let the residual heat from the blondies, soften the chips slightly so that they stick to the blondies. Plus, it just looks prettier!

Once the blondies are out of the oven, you’ll need to wait AT LEAST an hour before slicing into them. Not only is the marshmallow fluff/jam layer super gooey at this point, but the blondies need more time to finish baking as they cool. Trust me, this waiting period is crucial if you don’t want to end up with a pool of blondies all over your hands and kitchen counter.

Aside from the deliciousness of this trio of flavors, what I love about these blondies is the variety of textures. The soft, almost underdone peanut buttery dough, the creamy pockets of marshmallow, the luscious swirls of jam, the crunchy peanuts, and the rich peanut butter chips…

Seriously, who knew PB&J and Fluffernutter could make such beautiful babies together?

Peanut butter blondies stuffed with marshmallow fluff and strawberry jam, topped with peanuts and peanut butter chips!

Peanut Butter and Jelly Fluff Blondies

Peanut butter blondies stuffed with marshmallow fluff and strawberry jam, and topped with peanuts and peanut butter chips!
Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 16 Pieces

Ingredients
  

  • ½ cup unsalted butter softened
  • cup creamy peanut butter
  • 1 ½ cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup marshmallow fluff
  • ¼ cup jam/jelly (I used strawberry jam)
  • ¼ cup peanuts chopped
  • ¼ cup peanut butter chips

Instructions
 

  • Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and brown sugar together until smooth, about 30 seconds. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add the flour and baking powder and stir until just combined, don't overmix.
  • Press 2/3 of the batter into the prepared pan, smoothing out the top. Spoon dollops of the fluff evenly over the batter. Follow this up with dollops of the jam/jelly. Top with remaining batter by taking spoonfuls and flattening slightly, then placing them evenly over the fluff/jam layer. It's ok if some of the fluff or jam is peeking through. Sprinkle the peanuts on top.
  • Bake for 25 to 28 minutes, or until the top is no longer glossy and the edges are golden brown. Immediately sprinkle the peanut butter chips over the top. Cool completely before slicing.
  • Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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