Fluffernutter sandwich fans will love these bar cookies. Avoid using natural peanut butter because it may separate during baking. For a really over-the-top dessert, sprinkle crumbled bars over a sundae of halved bananas and ice cream; drizzle it with chocolate sauce and add a dab of marshmallow creme. 

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup packed light brown sugar
1/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup whole milk
1/2 cup crumbled dried banana chips

1/4 cup sugar
1 egg white
1 cup marshmallow creme

1/3 cup chopped salted roasted peanuts
16 dried banana chips, if desired

1. Heat oven to 350°F. Spray 8-inch square baking pan with cooking spray. Whisk flour, baking powder, cinnamon and salt in small bowl.

2. Beat peanut butter, brown sugar and butter in large bowl at medium-high speed 2 to 3 minutes or until smooth. Beat in egg and vanilla until blended and smooth. At low speed, beat in flour mixture alternately with milk just until smooth, beginning and ending with flour mixture. Stir in 1/2 cup banana chips. Spread batter in pan.

3. Bake 30 to 35 minutes or until rich golden brown, bars start to pull away from sides of pan and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack.

4. Meanwhile, heat sugar, 1 tablespoon water and egg white in medium saucepan over low heat. Beat at high speed 3 minutes or until soft peaks form. Remove pan from heat; beat in marshmallow crème 5 to 6 minutes or until almost cool and stiff peaks form. Spread over bars; top with peanuts and 16 dried banana chips.

16 bars

PER BAR: 210 calories, 10 g total fat (4 g saturated fat), 5 g protein, 26.5 g carbohydrate, 20 mg cholesterol, 165 mg sodium, 1 g fiber