I've never bought marshmallow fluff before, however, I bought two jars of it the week before Christmas.
One jar was for a dessert Meredith was making for a get-together. When I found out that she was buying fluff I immediately wanted to make a fluffernutter sandwich, but I was told that the entire jar was already called for. So I bought myself a second jar as well and made myself the famed peanut butter and marshmallow-fluff sandwich. It was yummy.
According to The Encyclopedia of Sandwiches, the fluffernutter was originally developed by one of the owners of a marshmallow factory nearly 100 years ago. However, the fluffernutter name itself is owned by the company that now owns the marshmallow flush brand.
Anyway, I'm supposed to be writing about the dessert that Meredith made. She pretty much went along with a recipe she saw in the newspaper and it turned out excellent. We bought a couple slabs of Lindt milk chocolate and they fit nicely in the pan, side-by-side. What a great idea.
1/2 cup unsalted butter (at room temperature)
1/2 cup sugar
1/4 cup brown sugar (lightly packed)
1 tsp vanilla
1-1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 100g flat slab bars of milk chocolate (do not break)
1 jar (213g) marshmallow fluff (not melted marshmallows)
- Preheat oven to 350F.
- Cream butter sugar and brown sugar using an electric mixer on medium-high.
- Add egg and vanilla, and continue to mix for five minutes, until the mixture is fluffy.
- Add flour, graham cracker crumbs, baking powder and salt, and mix on low until fully combined (2-3 minutes).
- Grease an 8-inch square baking pan and press half of the dough evenly into the bottom (about 1/2-inch thick).
- On top of the cookie mix, place the two chocolate slabs side-by-side, and top the pan with the marshmallow fluff, spreading evenly across.
- Flatten the remaining dough into small/flat circles, one tablespoon at a time. Place the dough on top of the marshmallow layer.
- Bake on the centre rack 30-35 minutes, until lightly browned and let cool completely before cutting into bars.
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