thepioneerwoman
Kitchen Tool Love: Plunger Measuring Cup
You have stacking measuring cups, you have a glass pouring measuring cup. Why in the world would you need another measuring cup?
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 350ºF. Grease a 9 x 13 pan, line with parchment, leaving an overhang on the long sides. Grease the parchment.
2
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
tsp. Kosher Salt1/2. Salted Butter, At Room Temperature12 tbspc. Unsalted Butter, At Room Temperature1/4Salt1 pinch
3
With an electric mixer, cream butter and peanut butter together until smooth. Beat in sugars, until fluffy. Add eggs, one at a time, until incorporated, adding the vanilla with the last egg. On low speed, mix in the flour in two additions.
Eggs3
4
Spread the dough into the prepared pan. Bake for 35–⏱️ 40 minutes or until set and golden brown. Cool on a wire rack.
5
To make the frosting, cream the marshmallow crème and butter together until completely smooth. Beat in powdered sugar, milk, vanilla, and salt on low speed until combined. Increase speed to medium and mix until fluffy. Use an offset spatula to spread on cooled bars.
tsp. Kosher Salt1/2. Salted Butter, At Room Temperature12 tbspc. Unsalted Butter, At Room Temperature1/4Salt1 pinch
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