Fluffer Nutter Recipes

FLUFFERNUTTER COOKIES

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.

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.

FLUFFER NUTTER BITES RECIPE - (4.5/5)

Steps:

• 1.In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough. 2.Take 1/2 Tablespoon of dough and wrap around each mini marshmallow creating a ball with a marshmallow center. Roll each ball in crush peanuts to coat

FLUFFERNUTTER CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
• Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
• In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
• Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
• * In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
• Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days. Frost immediately before serving.

FLUFFERNUTTER CAKE

Steps:

• Note: For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the addition of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting.
• Cake:In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.
• Pour the batter into two greased and floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
• Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.
• Frosting: In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.
• Put cream in the center.
• Frost the cake liberally and sprinkle the top with additional peanut butter chips.

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 CUPCAKES

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.

FLUFFERNUTTER CAKE

Steps:

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
• In a medium bowl or measuring cup, combine and stir egg whites and the vanilla. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Beat until light and fluffy, about 3 minutes on medium-high speed.
• Turn the mixer to medium speed and add the egg mixture in three additions, scraping down the sides and bottom of the bowl between each addition.
• After the egg white mixture is added, scrape down the sides and bottom of the bowl again and then beat on medium-high speed for about 3 minutes. The mixture will become lighter in color and fluffier in texture.
• In a separate bowl, whisk together the flour, the baking powder, and the salt.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour.
• Gently fold in the sour cream until no streaks of white remain.
• Using a kitchen scale, divide batter evenly among your pans (about 22 to 24 ounces in each) and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.
• Let the cake layers cool on racks for 15 minutes before inverting onto greased wire racks to cool completely.
• Once the cakes are cooled completely, divide the layers in half with a cake leveler or serrated knife.
• In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk in a bowl until well blended. Cover and refrigerate until set, about 15 minutes.
• While the pudding sets, beat the whipping cream with the whisk attachment in the bowl of a stand mixer. Beat until stiff peaks form.
• Fold the whipped cream into the pudding mixture.
• In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for about 3 to 5 minutes, until light in color and smooth in texture.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the vanilla, salt and cream. Stir to combine.
• Turn the mixer to medium-high speed and beat for an additional 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a "fluffy" texture.
• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
• Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them! They will cook fast. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar and beat on low until blended.
• Add the vanilla and mix on medium-high speed for about 3 minutes.
• Turn the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
• Place the first of the 6 cake layers, top side up, in the center of a cake board or cake plate.
• Using an offset icing spatula, evenly spread about 1/2 to 3/4 cup of the banana cream filling over the cake layer. If serving same day, you can add sliced bananas on top of the filling.
• Pipe about 1/2 to 3/4 cup of the toasted marshmallow filling on top.
• Place the second cake layer on top and cover with 1 cup of peanut butter buttercream.
• Repeat these steps with remaining layers. You'll then place the final cake layer, top side down, on top.
• Cover the entire cake with a thin layer of peanut butter buttercream. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crum coat is set, continue to frost the cake with the remaining buttercream.