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Fluffernutter 7-Layer Bars

Fluffernutter 7-Layer Bars

Inspired by the famous sandwich, these cookie bars are bursting with marshmallows and peanuts!
Prep Time 5 mins
Cook Time 30 mins
Course Dessert
Cuisine American


  • 2 cups honey graham cracker crumbs about 10 graham crackers’ worth
  • 1/2 cup butter
  • 1 cup semi or bittersweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup lightly salted peanuts
  • 1 cups mini marshmallows divided use
  • 1 14 oz can sweetened condensed milk


  • Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. Set aside.
  • Melt butter in a small pan. Remove from heat and stir in graham cracker crumbs until thoroughly combined. Press, using the back of a spoon or the bottom of a measuring cup into the bottom of the buttered pan taking care to reach all corners.
  • Evenly sprinkle the chocolate chips, then peanut butter chips, peanuts, and half of the marshmallows over the graham cracker layer. Pour the sweetened condensed milk evenly over the top, and spread with the back of a spoon or spatula until the mixture is evenly coated as needed.
  • Bake for 15 minutes. Remove from the oven and sprinkle the remaining marshmallows across the top. Return to the oven and bake until edges are golden brown and the bars look “set”. The marshmallows might be alarmingly puffy but they do deflate while cooling.
  • Allow to cool on a wire rack completely before slicing. This seems to take forever but resist the urge to cut them when they are even remotely still warm.
  • You can refrigerate them before slicing if you are a clean lines fanatic. Store in the refrigerator or on a cool counter in an air-tight container. Freeze leftovers for up to 6 months if desired.
Keyword bars, dessert, pantry baking