Marshmallow Peanut Butter Banana Dip Recipes

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

MARSHMALLOW-PEANUT BUTTER-BANANA DIP

Steps:

• Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined.

MARSHMALLOW PEANUT BUTTER DIP

Steps:

• COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
• SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.

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.