Chocolate Butter Fluff Food

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

CHOCOLATE BUTTER FLUFF

Steps:

• Beat all ingredients together for 3 minutes.
• Place in chocolate crust and chill in refrigerator for several hours.

CHOCOLATE FLUFFER NUTTER CAKE

Steps:

• Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
• At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
• Increase speed to medium-high and beat until light and fluffy for 2 minutes.
• Fold in 1 cup marshmallow fluff until almost completely incorporated.
• Some streaks of fluff will remain.
• Stir in chocolate chips and divide batter evenly between pans.
• Bake for 30 to 35 minutes or until cakes test done.
• Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
• For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
• Add remaining marshmallow fluff and beat until blended.
• Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
• Garnish with chocolate curls and peanuts, if desired.

CHOCOLATE FLUFF ICING

Steps:

• In a bowl, cream butter; add 3/4 cup sugar, blend well. Add in vanilla, chocolate and salt.
• Beat egg whites in a clean bowl until stiff but not dry. Add remaining 3/4 cup icing sugar (a small amount at a time), beating after each addition, until well blended. Beat until mixture forms stiff peaks.
• Gently fold egg white mixture into chocolate mixture.
• Makes enough icing for one 13' x 9" cake.

CHOCOLATE CHIP FLUFFERNUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.