Fluffer Nutter Food

FLUFFERNUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and enjoy!

THE FLUFFERNUTTER SANDWICH

Steps:

• Lightly whisk the eggs in a bowl then stir in the milk.
• Place the bread slices, one at a time, into the bowl letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
• Over medium-low heat, heat a frying pan and add the butter. Transfer the bread slices to the pan and cook until golden, turn the slices over and brown on the other side.
• Remove from the pan and spread one slice with the fluff and spread the other with the peanut butter.
• Place the slices together and serve.

FLUFFERNUTTER FUDGE

Steps:

• In a large glass bowl - microwave the butter until melted. (30-40 seconds).
• Mix the powdered sugar and peanut flour with the melted butter.
• Add the marshmallow fluff and peanut butter.
• Microwave for about 90 seconds, stopping to stir every 30 seconds.
• Once the peanut butter mixture is fully blended and smooth, transfer to a foil lined and greased loaf pan.
• Cover and refrigerate for 1-2 hours.

FLUFFERNUTTER FROSTING

Steps:

• Beat with electric mixer on medium speed the peanut butter, margarine and vanilla.
• Add the fluff and beat until completely incorporated.
• Add sugar and milk and beat until smooth.
• Frosts a round 2-layer cake or a 9" x 12" cake.

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.

FLUFFERNUTTER WAFFLEWICH

Steps:

• Preheat a waffle maker on medium-low heat.
• Spread one slice of bread with the marshmallow creme and the other with peanut butter. Place slices of bananas on both slices of bread, then hold a slice in each hand and bring them together to make a sandwich.
• Set the sandwich on the work surface and butter the top with 1 tablespoon butter.
• Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
• Toast until golden and crisp, 2 1/2 to 3 minutes.
• Remove, slice in half and serve with potato chips.

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.

FLUFFER NUTTER SANDWICH

Steps:

• Spread marsh mallow creme on to first slice of bread.
• Then spread peanut butter on second slice of bread.
• Then put both slices together, filling to filling.
• Eat!
• Then remember your childhood days.