Fluffer Nutter Bites Recipes

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

Steps:

• Unwrap the peanut butter cups and do a rough chop to make small, bite-sized pieces, but not too small. Set aside. Note: I used miniatures, but original size would work just as well. If you're in a mad rush you can use the unwrapped Minis, but you won't get the same richness.
• In extra-large microwaveable bowl heat butter and 5 c. marshmallows on high 2 min. Stir. Heat one minute more. Add nut butter and stir until smooth. You may need a few additional seconds in the microwave. Note: You'll need two bags of mini marshmallows.
• Add cereal, stir until well coated. Quickly fold in 1 1/2 c. marshmallows, and broken graham cookies. Note: We're wheat sensitive, so I used Barbara's Bakery Oatmeal Snackimals, but any graham-flavor cookie would work.
• Press lightly into 9" square pan that has been greased or coated with food release spray. Try not to compact too much -- this will make them harder to cut later. Set aside.
• Put the peanut butter chips into a small microwaveable bowl with the coconut oil. (The coconut oil is not necessary, but gives a nice smooth texture that firms but doesn't harden.) Microwave on high 1 minute. Stir. Microwave 1 minute more, stir til smooth and all chips are melted. If necessary you can microwave a few additional seconds at a time, sitrring between, until they're melted.
• Spread peanut butter yumminess evenly over the cereal layer.
• Cover the top with the chopped Peanut Butter Cups, and press lightly into the melted layer, so they'll bind, and not fall off.
• Refrigerate at least an hour, to allow everything to set together. Remove, and let set at room temperature 15-30 minutes. Cut and serve, and enjoy eye-rolling and happy mumbles :)

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.

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.

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.