One of her delights that made everyone at the pigpen smile was peanut butter cup fluffernutter blondies.
They are absolutely delish!
1 cup butter (2 sticks of butter), room temperature
1/2 cup peanut butter
2 t. vanilla
1 t. baking soda
2 1/2 cups flour
1 t. kosher salt
2 cups coarse chopped peanut butter cups (10.5 oz bag)
3/4 cup Jet-Puffed Marshmallow Cream
Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
Cream butter and peanut butter together.
Add sugar and brown sugar to the creamed butter and peanut butter and beat until light and fluffy.
Add in eggs and vanilla on a medium speed.
Stir in baking soda, salt, and flour until just combined.
Fold in the peanut butter cups.
Spread the batter in the pan.
Drop the marshmallow cream on top of the batter. (This is much more difficult than it sounds. I used a spoon to scoop the cream from my measuring cup and tried my best to randomly drop it on the batter.)
Swirl the marshmallow cream into the batter with a knife. (Once again, this is much more difficult than it sounds as the batter is very thick and dense unlike a brownie or cake batter that is much more fluid.)
Bake for 30-35 minutes until the toothpick placed 1 inch from the side comes out clean.