Gluten Free Peanut Butter Sheet Cake Bars
Rich and moist peanut butter cake is topped with marshmallow fluff and chocolate frosting.
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Servings: 12
Equipment
- 1 mixing bowl/mixer
- 1 9x13 cake pan
Ingredients
Peanut Butter Cake
- 1 2/3 cups sugar
- 1/2 cup butter, room temperature
- 2 eggs, room temperature
- 1 cup peanut butter
- 1/2 cup sour cream
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups 1.1 flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
Frosting
- 16 oz marshmallow fluff
- 16 oz Dairy Free chocolate frosting
- 1 cup toasted peanuts, optional
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick baking spray and set aside.
- Add the peanut butter, butter, and sugar to a bowl and mix on high for 5 minutes.
- Add the milk, sour cream, eggs, and vanilla and mix to combine.
- Add the dry ingredients and mix until just combined.
- Spread the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely.
- Spread the marshmallow fluff over the top of the peanut butter cake.
- Heat up the chocolate frosting until it loosens up a little. Drizzle a solid layer of chocolate frosting over the top of the marshmallow fluff.
- Garnish with toasted peanuts if desired.
- Cut and enjoy!
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