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Preheat oven to 350°F. Spray a 8x8 metal pan with cooking spray and line with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a large bowl, beat the butter and peanut butter until smooth. Add both sugars and beat on med-high until pale and fluffy (approx. 2-3mins).

Reduce speed and add the egg and vanilla. Beat until combined.

Add flour mixture and mix until just combined.

Place the dough into the prepared pan and press down to flatten slightly.

Bake for about 30 mins or until lightly browned and mostly set.

Remove from oven and immediately use a cup or container to press firmly down in the center to create a well. 

Cool in pan for 10 mins then place on wire rack to cool completely.

For the peanut butter filling: Beat butter until creamy. Add peanut butter and beat until well combined (2-3 mins).

Add sifted powdered sugar in one 1/2 cup at a time and beat until combined. Add vanilla.

Add cream one Tbsp at a time until desired consistency. Beat on high for 3 minutes until fluffy.

Now let’s assemble it: Spread peanut butter filling into the well of the peanut butter bars then spread the marshmallow fluff on top.

Serve at room temperature and eat within 2-3 days. Or freeze for up to 4 weeks.

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