Preheat the oven to 350ºF (177ºC). Line an 8″ x 8″ baking pan with foil, spray with non-stick cooking spray, and set aside.
In a medium size bowl, whisk together the cooled butter, eggs, peanut butter, and both sugars until smooth.
6 Tablespoons (85g) unsalted butter, 2 large eggs, 1 and ¾ cup (448g) creamy peanut butter, 1 cup (200g) firmly packed light or dark brown sugar, ½ cup (100g) granulated sugar
Add the flour to the wet ingredients and stir until just combined. Fold in the peanut butter chips until evenly dispersed.
1 and ½ cups (180g) all-purpose flour, ½ cup (120g) peanut butter chips + more for topping
Spoon in the marshmallow creme and use a spatula to “cut” the creme into the batter, being careful not to over-mix so the creme stays in dollops.
6 Tablespoons (48g) marshmallow creme
Pour the batter into the prepared pan and smooth it out with your hands. Add peanut butter chips and torn mini-marshmallows to the top, if desired, making sure to smooth out the batter again when you are finished.
mini-marshmallows
Bake for 25-28 minutes or until a toothpick inserted in the middle of the pan comes out mostly clean. Allow to cool completely on a wire rack before cutting into 16 squares with a very sharp knife. Store in an airtight container at room temperature up to 4 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.