Fluffernutter: 4 Delicious New Ways to Enjoy This Salty Sweet Treat

Move over, PB&J. PB&M is our favorite lunchbox treat — that’s peanut butter and marshmallow fluff. On their own, each is delicious, but when they’re both spread on white bread, they become something that’s greater than the sum of its parts: the fluffernutter sandwich. This sticky, sweet sando is packed with sugar, yes, but also with deeply American history. Keep reading to learn more about the fascinating history of the fluffernutter sandwich, plus get easy recipes that take peanut butter and marshmallow fluff to the next level.

The sweet scoop on fluffernutter

The fluffernutter sandwich is almost as old as marshmallow fluff itself, and it has some fascinating roots. One of the first popular brands of marshmallow fluff was called Snowflake Marshmallow Crème, and it was invented by Massachussetts native Emma Curtis — Paul Revere’s great-great-great granddaughter — in 1913. During World War I, she published a recipe for the “Liberty Sandwich,” a sandwich with marshmallow creme and peanut butter, which is widely recognized as the earliest form of the fluffernutter. (Click through to see how to make homemade marshmallows for yourself — it’s easier than you think!)

During the same time, another Massachusetts native began making and producing marshmallow fluff. In 1917, Archibald Query made and sold it door-to-door. World War I sugar shortages made it difficult for him to produce, so he sold his recipe to a company called Durkee-Mower, Inc. In the 1930s, the company created a show called The Flufferettes to market the product. It featured live music and comedy, and aired before the Jack Benny Show.

In the 1960s, Durkee-Mower began an ad campaign featuring the marshmallow fluff and peanut butter sandwich, calling it the “fluffernutter” for the first time. And thus, history was born! Check out a commercial from the original ’60s fluffernutter campaign below.

The campaign worked because the fluffernutter sandwich was a hit, and today the PB&M still has its loyal fans. Keep reading to see how you can make the best-ever fluffernutter sandwich — and fun new ways to enjoy that irresistible flavor combo.

4 delicious Fluffernutter recipe ideas

Part of the fluffernutter’s beauty is its simplicity. Bread, marshmallow fluff and peanut butter — what could be better? Cookies, cakes and chocolate combined with the stuff, as it turns out. Keep reading for these sweet takes on the classic fluffernutter recipe.

1. Gourmet Fluffernutter Sandwich

Spread peanut butter, marshmallow cream like Jet Puffed Marshmallow Crème (Buy from Walmart, $1.57) and chocolate hazelnut spread on 2 slices of brioche or challah bread. For an extra treat, add strawberries, banana or even bacon. (Down to the dregs of your PB jar? Use this spinning peanut butter trick to get every last bit!)

2. Fluffernutter Cookies

“One of my favorite riffs on the fluffernutter is in cookie form,” says Lisa Lotts, creator of this recipe and food blog Garlic & Zest. The best part? These no-bake delights come together quicker than you can say “fluffernutter!”

Ingredients: 

• ¾ cup creamy peanut butter
• ¼ cup + 2 Tbs. marshmallow fluff
• 1 tsp. sea salt
• 36 Ritz crackers (Buy from Walmart, $3.88)
• 1 cup white chocolate chips
• Choice of sprinkles/decorations

Directions: 

1. Spread about 2 tsp. peanut butter onto one side of a Ritz cracker, trying to leave a divot in the center. 
2. Sprinkle a small pinch of sea salt over the peanut butter. Fill the divot with 1 tsp. of marshmallow fluff and top with another Ritz cracker. 
3. Continue in this method until you have 18 sandwich cookies. Transfer the cookies to a wire cooling rack.
4. Place the white chocolate chips into a microwaveable bowl and heat on high in 10- to 15-second intervals, stirring after each. Continue to microwave the chips until they are fully melted and the consistency is smooth and creamy. 
5. Spoon a scant tablespoon of white chocolate over each cracker and spread to the edges with the back of a spoon so the chocolate runs over the sides. 
6. Sprinkle each cookie with your favorite sprinkles and let sit until the chocolate has hardened. 

Lotts says that these cookies can last 2-3 days if stored in an airtight container with sheets of parchment paper separating each layer.

3. Fluffernutter Cake

Double chocolate, peanut butter cups and marshmallows come together in one dessert in this sweets lover’s dream! 

Ingredients: 

• 1 package (16.5 oz.) devil’s food cake mix
• 1 package (3.9 oz.) instant chocolate pudding mix
• 4 eggs
• ⅓ cup oil
• 12 snack-size peanut butter cups, unwrapped, quartered, about 1½ cups
• 1 cup unsalted butter
• 1 jar (7.5 oz.) Marshmallow Fluff
• 1¾ cups confectioners’ sugar
• 1 Tbs. vanilla extract

Directions: 

1. Preheat oven to 325°F. Coat 12-cup Bundt cake pan with cooking spray. In bowl, place cake mix, pudding mix, 1¼ cups water, eggs and oil.
2. On low speed, beat 30 seconds until just blended. On medium, beat 3 minutes.
3. Fold in 1¼ cups peanut butter cup pieces. Evenly spread batter in Bundt pan. Sprinkle remaining peanut butter cup pieces over top of batter.
4. Bake 1 hour or until toothpick inserted into cake comes out clean. Cook on rack, 40 minutes. Transfer cake from pan to rack; cool completely. 
5. On medium speed, beat butter until light and fluffy, 2-3 minutes. Add marshmallow fluff, confectioners’ sugar and vanilla.
6. On low speed, beat until blended, scraping down side of bowl several times. Increase speed to medium; beat until light and fluffy, 2 minutes. Place cake on serving plate; spread with frosting. 

4. S’mores Fluffernutter Delight

Two childhood favorites combine in this irresistible treat! Simply spread peanut butter and marshmallow creme on bread, then press in a panini press until the fillings are melty. You c

Looking for some more sweet, simple treats? See more stories below.

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Secrets to Your Most Delicious S’mores Ever — Plus a Must-Try S’mores Cocktail!

No-Bake White Chocolate Peanut Butter Cheesecake