Fluffer Nutter Recipes

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FLUFFERNUTTER WAFFLEWICH



Fluffernutter Wafflewich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 slices cinnamon bread
2 tablespoons marshmallow creme, such as Marshmallow Fluff
2 tablespoons peanut butter
1 banana, sliced
2 tablespoons butter (salted or unsalted)
Potato chips, for serving

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.

FLUFFER NUTTER SANDWICH



Fluffer Nutter Sandwich image

Make and share this Fluffer Nutter Sandwich recipe from Food.com.

Provided by Mark O.

Categories     One Dish Meal

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices white bread
2 tablespoons marshmallow creme
2 tablespoons smooth peanut butter or 2 tablespoons chunky peanut butter

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.

FLUFFERNUTTER CUPCAKES



Fluffernutter Cupcakes image

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

Provided by Natalie Perry

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup firmly packed light brown sugar
5 tablespoons creamy natural peanut butter
2 tablespoons unsalted butter, softened
¾ cup mashed ripe bananas
2 large eggs
1 ½ teaspoons vanilla extract
½ cup milk
¾ cup marshmallow fluff
2 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar, or as needed
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
  • Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
  • Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
  • Spread frosting over cupcakes or pipe through a pastry bag.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 52.9 g, Cholesterol 42.2 mg, Fat 10.6 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 34.7 g

FLUFFERNUTTER COOKIES



Fluffernutter Cookies image

Betty Crocker peanut butter cookie mix is the easy base for this recipe. Mixed with marshmallow crème and melted chocolate, it's a sweet and nutty cookie combination.

Provided by By Brooke Lark

Categories     Dessert

Time 30m

Yield 18

Number Of Ingredients 5

1 pouch Betty Crocker™ peanut butter cookie mix
Water and vegetable oil called for on cookie mix pouch
1 jar (7 oz) marshmallow creme
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F. In large bowl, mix cookie mix as directed on pouch, using water and oil.
  • On ungreased large cookie sheet, drop dough by tablespoonfuls about 1 1/2 inches apart.
  • Bake 6 to 8 minutes or just until set. Remove from oven; set oven control to broil.
  • With cookies on cookie sheet, press back of metal tablespoon into center of each cookie to create indentation. Spoon 1 tablespoon marshmallow creme into center of each cookie. Return cookie sheet to oven. Broil 1 to 2 minutes or just until marshmallow creme turns a light golden brown. Remove from oven; cool.
  • In medium glass bowl, place chocolate chips and whipping cream. Fill 1-quart saucepan with water; place glass bowl on top of saucepan. Heat water to boiling. Stir chips and cream until melted.
  • Transfer melted chocolate mixture to large resealable plastic bag; seal bag. Cut off small bottom corner of bag. Drizzle chocolate mixture over toasted marshmallow centers of each cookie. Let stand until chocolate is cool and slightly firm before serving or storing.

Nutrition Facts : ServingSize 1 Serving

FLUFFERNUTTER BARS



Fluffernutter Bars image

These delectably gooey bar cookies are a snap to make with Betty Crocker™ Super Moist™ yellow cake mix as the base.

Provided by Bree Hester

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/3 cup peanut butter
2 eggs
1/4 cup butter, softened
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
2 cups powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
  • In large bowl, beat cake mix, oil, peanut butter and eggs with electric mixer on low speed until smooth. Spread in pan.
  • Bake 40 to 45 minutes or until toothpick inserted halfway between edge of pan and center comes out with just a few moist crumbs attached. Cool completely on cooling rack, about 1 hour.
  • In medium bowl, beat butter and marshmallow creme with electric mixer on medium speed. Add vanilla. Gradually beat in powdered sugar. Thin with milk if necessary. Spread frosting on cooled bars. Cut into 4 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

FLUFFERNUTTER FROSTING



Fluffernutter Frosting image

This is the ultimate frosting...it is so fluffy and yummy, you'll just forget about the cake! My husband calls it "fluffyyummynutter" frosting!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 2 cups (approx)

Number Of Ingredients 7

1 cup marshmallow cream
1/2 cup peanut butter
1/3 cup butter or 1/3 cup margarine, softened
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/3 cups confectioners' sugar (icing)
2 tablespoons half-and-half cream or 2 tablespoons milk

Steps:

  • In a small bowl, with mixer at low speed, combine Fluff, peanut butter and butter until blended.
  • Increase speed to medium; beat in icing sugar alternately with milk, adding just enough milk to make frosting spreadable; beat in vanilla.
  • (Makes enough to fill and frost two 8" OR 9" layers).

THE FLUFFERNUTTER SANDWICH



The Fluffernutter Sandwich image

Do what the Americans do and indulge in an original Fluffernutter sandwich, a rich combination of Marshmallow Fluff and Peanut Butter, between two slices of fresh, thick bread! Now that's what we call a guilty treat!

Provided by marshmallowfluff1

Time 15m

Yield Serves 2

Number Of Ingredients 5

2 eggs
120ml milk
2 slices of white bread
2tbsp peanut butter
2tbsp Vanilla Marshmallow Fluff

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.

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