Description
Thick and fudgy peanut butter blondies topped with fluffy marshmallow meringue and a swirl of strawberry jam.
Ingredients
Scale
For the Peanut Butter Bars
- 3/4 C (1 1/2 Sticks / 180 g) Salted Butter, melted
- 1 C (185g) Light Brown Sugar
- 1/2 C (100g) Granulated Sugar
- 3/4 C (175g) Creamy Peanut Butter
- 2 Lg Eggs, at room temperature
- 2 tsp Pure Vanilla Extract
- 2 C (250g) All Purpose Flour
- 1 tsp Baking Powder
For the Marshmallow Meringue
- 3 Egg Whites
- 1/2 C (100g) Granulated Sugar
- 1/2 tsp Pure Vanilla Extract
- 1/4 C Strawberry Jam
Instructions
For the Peanut Butter Bars
- Preheat the oven to 350 and line an 8″ square baking pan with parchment paper.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
- Whisk in the peanut butter, followed by the eggs and vanilla.
- Using a rubber spatula, fold in the flour and baking powder.
- Press the dough into an even layer in the prepared pan.
- Bake at 350 for 22-24 minutes. Let bars cool completely.
For the Marshmallow Meringue
- In a double boiler or a glass bowl over a saucepan with a few inches of water over medium heat, add the egg whites and sugar.
- Cook while stirring constantly until the mixture becomes opaque and the sugar dissolves. Test this by rubbing a small amount between your fingers – it should be completely smooth.
- Add the egg white mixture to the bowl of a stand mixer with the whisk attachment. Whip until stiff peaks form.
- Whisk in the vanilla until combined.
- Spread the meringue onto the cooled peanut butter bars.
- Swirl the strawberry jam into the meringue.
- Use a kitchen torch to toast the meringue.
- Slice and serve.
Notes
- Bars can be left at room temperature for 8-10 hours, but then it’s best to refrigerate to avoid the meringue wilting.
- You can also bake these in a 9″ square pan. Reduce the bake time to 18-20 minutes.