Fluffer Nutter Recipes

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.

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.

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.

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:

• 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:

• 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.