Fluffer Nutter Bites Recipe 455

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

NUTTERFLUFFER

Steps:

• For the peanut butter simple syrup: Combine the sugar, peanut butter and 1 cup water in a saucepan and simmer over medium heat until the sugar is dissolved and the mixture has thickened, 5 to 10 minutes. Set aside to cool.
• Pour the vodka, hazelnut liqueur and 1 ounce of the peanut butter simple syrup into a shaker filled with ice. Shake well until chilled and frothy. Pour into small up glasses and garnish with a marshmallow that's been injected/stuffed with the peanut butter. Then try not to eat peanut butter from the jar with your hands.

FLUFFER NUTTER BITES

Steps:

• In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough.
• 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.

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.

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 TRUFFLES

Steps:

• roll mixture into walnut sized balls and place in the fridge or freezer to chill while you melt the chocolate for dipping.
• melt the chocolate and the oil on medium low heat, stirring constantly.
• this should only take a couple of minutes. remove from heat once the chocolate is shiny and smooth.
• take each fluffer nutter ball and dip it into the melted chocolate. place onto a tray or cookie sheet lined with waxed paper.
• once all the truffles are dipped, sprinkle crushed peanuts on top to make them look purdy.
• place truffles back into the refrigerator until the chocolate cools and becomes a shell.