White Chocolate Blondie Fluffernutters

I can’t believe I’ve never made fluffernutters before! These were absolutely divine, sweet, salty, fluffy goodness. You NEED to try this recipe. If you love peanut butter this is the dessert for you! Tips: I hope you enjoy these fluffernutters as much as I did! 🙂 White Chocolate Blondie Fluffernutters White chocolate peanut butter blondie…

I can’t believe I’ve never made fluffernutters before!

These were absolutely divine, sweet, salty, fluffy goodness. You NEED to try this recipe. If you love peanut butter this is the dessert for you!

Tips:

You can use store bought marshmallow fluff for the topping if you like! I added in the recipe for my own, but it would be just as good with the jarred kind.

Use lots of salt in this recipe for the lovely salt and sweet balance.

Browned butter is optional, but it makes for a richer more delicious dessert imo.

I hope you enjoy these fluffernutters as much as I did! 🙂

Recipe:

– For the Blondies

150g Unsalted Butter

75g White Chocolate

75g Smooth Peanut Butter

2 Eggs

100g Light Brown Sugar

80g White Sugar

150g Plain Flour

1/4 tsp Salt

1tsp Vanilla Extract

100g White Chocolate Chips

– For the Peanut Butter Filling:

3 Tbsp Smooth Peanut Butter

4 Tbsp Heavy Cream

2 Tbsp Icing Sugar

1/4 tsp Salt

– For the Fluff

3 Egg Whites

120g White Sugar

1/2tsp Vanilla Extract

Pinch of Salt

Directions

Preheat oven to 175°c

Melt the butter on the stovetop – if you want to brown the butter let cook over medium heat for around 5 minutes. You should notice the butter starts bubbling, keep a close eye on this and when brown flecks start coming to the surface the butter has a toasted, caramel aroma, remove from the heat.

Pour the warm butter over the white chocolate and peanut butter, stir until the chocolate has fully melted and the mixture is smooth.

In a separate bowl combine the eggs with both sugars, whisking well until slightly lighter in colour then add the butter/chocolate mixture and vanilla extract, stir well.

Add the flour and salt, stir through until just mixed then fold in the chocolate chips.

Pour into a lined baking dish and bake for 25 – 30 minutes until golden brown on the top and no longer jiggly in the middle. Leave to cool while you prepare the topping.

Peanut Butter Filling:

Whisk together the filling – peanut butter, icing sugar and heavy cream. If the mixture is too thick feel free to add extra cream. Measure the salt liberally here but taste as you go.

Marshmallow fluff:

Create a Bain Marie – Heat a pot of boiling water over the stove top over medium heat until steaming. Place the egg whites and sugar in a large bowl and rest on top of the pot (ensure the water isn’t touching the bottom of the bowl)

Whisk the mixture constantly over the heat for around 5 minutes until all the sugar has dissolved (you can tell this is done by rubbing a small amount of the mixture between your fingers, if you can still feel sugar granules keep going)

Remove from the heat and use a stand or hand mixer to whisk the mixture for a further 5 minutes until soft and fully then whisk in the vanilla extract and salt.

Spread your peanut butter filling over the cooled blondies then add a generous layer of fluff. You can use a blow torch (or grill but keep a close eye on it!) to toast the fluff but it’s still great either way!

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