Ingredients
¼cupwater,plus 2 tablespoons
¾cupgranulated sugar
¾cuplight corn syrup
3egg whites,large
½tspcream of tartar
pinchsalt
2tsppure vanilla extract
½cupunsalted butter
1cuplight brown sugar,packed
1large egg
1tspvanilla extract
1cupPumpkin Spice Peanut Butter
½tspsalt
1¼cupsflour
Preparation
In a saucepan, add the water, sugar, and corn syrup and over medium-high heat cook until it reaches 240 degrees F for about 10 to 12 minutes.
In a stand mixer, add the egg whites until they start to foam then add in the cream of tartar and salt and beat to soft peaks.
When the egg whites are ready and the sugar reaches 240 degrees F, turn off the heat and wait for 30 seconds.
Add the sugar to the stand mixer while it is running at high speed in a very thin stream.
Beat on high heat for 5 to 6 minutes until the bowl is no longer warm at all.
Refrigerate until you’re ready to make the bars.
Preheat the oven to 350 degrees F and spray an 8×8-inch baking pan with baking spray.
In a stand mixer, add the butter, brown sugar, egg, and vanilla. Beat on high until fluffy.
Add in the peanut butter, salt, and flour and beat until combined.
Spread half the batter into the bottom of the pan. Bake for 15 minutes.
Let cool for five minutes in the fridge.
Scoop the marshmallow fluff randomly across the pan in large dollops.
Spread small clusters of the remaining batter in between the dollops of marshmallow fluff.
Bake an additional 15 to 18 minutes.
Cool completely before cutting into 16 squares.
