Ingredients:
To start we mixed the semisweet and milk chocolate chips in a bowl and microwaved it until it melts. Then we pulled out about 12 standard muffin tin paper liners and spooned the melted chocolate mix into the bottom of the liners. About 1/4 inch of chocolate works just fine. Use a spoon to spread the chocolate a little up the sides of the liner. We then put the tins into the fridge to allow the chocolate to solidify (about 10 minutes). While the chocolate liners are solidifying in the fridge, mix together the peanut butter, graham cracker crumbs, powdered sugar and pinch of salt in a bowl. Make sure the peanut butter mixture is smooth. Spoon the peanut butter on top of the solidified chocolate, right in the middle.
Take about a tablespoon of marshmallow fluff and gently place it on top of the peanut butter. Marshmallow fluff naturally flattens out and runs at room temperature so let these sit for 5-10 minutes so the marshmallow flattens out a bit on top of the peanut butter.
Put the whole Fluffernutter cup back in the fridge to allow the chocolate to set once again (about 10 more minutes). Serve and enjoy! These are a great dessert to accompany any grilled meal. And what fun these are to serve to your friends. The graham cracker and powdered sugar adds an amazing flavor to the peanut butter; it tastes just like what you get in the real Reese's Peanut Butter Cups. Then the addition of the marshmallow fluff reminds me of the amazing fluffernutter sandwiches I used to make as a kid! What an awesome dessert. Mrs. Grilling24x7 really outdid herself this time!
Prep time: 10 min;
Cook time: 10 min;
Total time: 20 min.
Note: This recipe is modifed from the Have Cake, Will Travel Peanut Butter Cup recipe. What a winner!
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By John Thomas
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