PEEPs Fluffernutter Blondies
Blondies made with PEEPs®, chocolate and peanut butter turn a childhood favorite sandwich into a portable dessert, perfect for any holiday!
Easter is just around the corner which means one thing for me – PEEPS®!!! How do you like your PEEPS®? I like to let them get a little stale before enjoying them. I open the packaging and let the PEEPs sit around for a few days, which is torture, but always worth the wait. I also like the chicks more than the bunnies. No idea why, I just do (sorry bunnies).
So this year, when the guys at PEEPs & Company asked if I’d like some samples to play with in the kitchen, I was more than excited. I started brainstorming ideas of what I could create from these colorful candies and my mind instantly went to a fluffernutter sandwich.
I had my first fluffernutter a few years ago with a friend in Boston. Since I grew up in the Midwest, I had never heard of a fluffernutter. The combination of smooth salty peanut butter and gooey marshmallow cream is just right and it’s no wonder kids go crazy for those sandwiches! Using the fluffernutter as an inspiration, I came up with these PEEPs Fluffernutter Blondies which are made from a peanut butter blondie, topped with chocolate chips and chopped up PEEPs®.
Since PEEPs® have their signature colored sugar coating, I decided to cut out some of the sugar in the blondies. The chocolate is there because, well, chocolate. I posted this pic on Instagram that day since I was having so much fun. The stickiest part of this whole baking adventure was just cutting up the PEEPs®.
While I had a lot of fun playing in the kitchen with these flavors, I had even more fun exploring the goodies that the PEEPs® team had sent me. After I opened my box of goodies, I instantly recognized the iconic colorful chick and bunny PEEPs® and was intrigued by some new (to me) products as well. There were chocolate dipped PEEPs®, chocolate mousse flavored PEEPs®, large PEEPs® bunnies, Peepsters® and my new favorite – the chocolate covered PEEPs®. It’s a yellow chick PEEP® dipped in dark chocolate.
Be sure to check out www.marshmallowpeeps.com for recipe ideas, products, and the Express your Peepsonality contest!
Disclaimer: The PEEPs were sent to me at no charge. The opinions stated in this post are all mine.
Two Years Ago: Rack of Lamb with Mint Relish and Rustic Walnut Tart
Three Years Ago: French Toast Bread Pudding and Coconut Layer Cake
Four Years Ago: Breakfast Burritos and White Cupcakes
Five Years Ago: Sugar Cookie Bars
PEEPs Fluffernutter Blondies
Blondies made with PEEPs®, chocolate and peanut butter turn a childhood favorite sandwich into a portable dessert, perfect for any holiday!
Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
1/2 cup peanut butter (not Natural Peanut Butter)
1/3 cup butter, at room temp
1/2 cup sugar
1/2 cup brown sugar
2 eggs, at room temp
1 Tbsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp salt
10-12 PEEPs
1/3 cup bittersweet chocolate chips
Directions:
Preheat oven to 350 degF. Prepare a 8x8" pan with parchment paper and/or baking spray.
Cream peanut butter and butter in the bowl of a stand mixer until smooth and thoroughly combined. Scrape bowl and beater.
Add the sugars and vanilla. Beat until well mixed. Scrape bowl and beater again.
Add the flour, baking powder, and salt and mix until almost combined. Use a spatula to stir batter until flour is completely mixed in.
Bake for 30 minutes until blondies are almost done. While they are baking, use kitchen shears to cut PEEPs into bite-size piecces. After the 30 minutes are over, sprinkle chopped up PEEPs and chocolate chips on top of blondies. Return to oven and bake for 4-6 minutes, until PEEPs have begun to puff but aren't toasted. Remove from oven and allow to cool completely before cutting.
When ready to cut, warm a large knife in a glass of hot water. Dip and dry with paper towel prior to each cut (the PEEPs will be gooey and sticky!)
Recipe from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.