No-bake FLUFFERNUTTER bars.
Do I have your attention?
Years ago I shared a recipe that – IMHO – elevated that most basic of treats, the rice krispies treat. Because, let’s face it, there is no more basic treat than the rice krispies treat.
How did I do it? I swapped the meh rice krispies for cornflakes, browned the butter (YES), and added some sea salt.
And they were, indeed, better.
But I knew they could be better still.
You “could” use any cookies to make these delicious, 4-ingredient treats. But seriously, what goes better with marshmallows than peanut butter? I mean, FLUFFERNUTTER.
So there you have it.
I still browned the butter. And added the sea salt. And – as I do – finished these babies off with a healthy sprinkle of flaky sea salt.
And I’m not going to say that I’ve had these with my breakfast once or twice.
But I’m not going to say that I haven’t.
11-16 ounce package peanut butter sandwich cookies
4 tablespoons unsalted butter
1/4 teaspoon (generous) sea salt
10 ounce package marshmallows
flaky sea salt, for sprinkling (optional)
Grease an 8″ x 8″ baking pan or line with parchment paper. Place the cookies in a large ziploc bag and use a rolling pin to crush (but not too finely).
Melt the butter in a large saucepan. Once melted, keep cooking over low heat till butter is golden brown and smells nutty, scraping up any browned bits that accumulate. Add the sea salt and marshmallows, stirring till smooth and melted. Add the crushed cookies and work quickly to incorporate.
Transfer the mixture to your prepared pan and press in to smooth and level (I like to use a greased angled spatula for this). Sprinkle with flaky sea salt if using and let set. Cut into bars.
For a larger batch double the ingredients and press into a 9″ x 13″ pan.
Any sandwich cookies will work here, including your favorite gluten-free varieties.
This delicious recipe brought to you by Sheri Silver