Have you ever had a fluffernutter sandwich? I ate my first fluffernutter sandwich as a freshman at Bates College in Lewiston, Maine, many, many years ago. I remember being charmed by the nice play between the marshmallow fluff (aka marshmallow crème for us westerners) and the peanut butter, especially if the peanut butter choice happened to be chunky. This sandwich was so unique and strange in its own way, and I began to appreciate the companionship of peanut butter and marshmallows.
Peanut butter can be a little sticky and marshmallow fluff is most certainly sticky, however, they are sticky in slightly different ways. Peanut butter is oil based and marshmallow is water based, so, instead of becoming some sort of indigestible lump when paired together, the fluffernutter combination just works.
Since those early days in Maine, I have not eaten another fluffernutter sandwich. I prefer to separate the primary course from dessert. But I have not forgotten the charms of peanut butter and marshmallow. Sometimes, when we have had s’moreos and have a few marshmallows left, I will enjoy a peanut butter crowned marshmallow after dinner. And, I never forget about this auspicious pairing when thinking about new sweets to make.
This recipe is remarkably easy to make. I hope that you enjoy it! It’ll be gluten free as long as you use gluten free rice cereal and make sure that your peanut butter hasn’t been contaminated with regular bread crumbs.
Ingredients:
- 6 Tablespoons butter
- 10 ounces marshmallows
- ½ cup/125 grams smooth peanut butter (do use a scale if you have one—it’s much easier to clean a plate off than it is to clean a peanut-buttery measuring cup)
- 6 cups rice cereal (I used rice squares—you need to make sure the cereal you choose is gluten free if you are making these for someone who can’t have gluten)
- ¼ teaspoon coarse salt
Lightly grease a 9×13-inch pan. Melt the butter over medium-low heat in a large Dutch oven. Cook the butter, stirring frequently, until it browns. Remove the pot from the heat. Stir the marshmallows into the butter. Return to medium-low heat and continue to stir until the marshmallows are about ¾ of the way melted. Remove from the heat again and stir to completely melt the marshmallows. Stir in the peanut butter until smooth. Stir in the cereal. Lightly press the marshmallowy cereal evenly into the pan. Sprinkle evenly with the coarse salt. Cut and enjoy! If there is anything left over (not likely in my house) store in an airtight container.
