Tasty Treats & Bars

Cocoa-Fluff Chewies

  • 1/4 c. unsweetened cocoa
  • 2 T. water
  • 1/4 c. peanut butter
  • 2 large tablespoons Marshmallow Fluff
  • 3/4 c. bran flakes cereal
  • 1/2 c. seedless raisins
  • 1 c. shredded coconut

Blend cocoa with water. Stir in peanut butter (mixture will be thick). Add Fluff. Stir until thoroughly blended. Add bran, raisins and half of coconut. Form into 1-inch balls. Roll in remaining coconut. Let stand 1 hour. Makes 2 1/2 dozen.

Chocolate Heath Fluff Treats

  • One 7 1/2 oz jar Marshmallow Fluff
  • 1/2 stick butter/margarine
  • 5 Cups crispy rice cereal
  • 1 1/2 Tbsp cocoa
  • 1 Cup heath bits

Place Marshmallow Fluff and Butter in large microwave safe bowl. Microwave on medium-high for 4 1/2 minutes*. Remove from oven, stir thoroughly and mix in cocoa. Stir in crispy rice cereal and heath bits.

Press into greased 9×13 inch pan.

*based on a 900 watt microwave oven.

Chocolate Fluffernutter Bars

  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 2T. butter or margarine
  • 1/2 c. peanut butter
  • 1 c. chopped roasted peanuts
  • 3 c. Cheerios cereal
  • 1 12-oz. package semisweet-chocolate pieces

Grease a 9 x 9- inch baking pan and set aside. Place Marshmallow Fluff and butter in a microwave safe bowl. Cook on HIGH* 1 minute; stir and cook on HIGH* 1 minute more. Stir in peanut butter; cook on HIGH* 1 more minute. (Or, combine Fluff and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff boils. Stir in peanut butter and cook 1 minute.) Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Fold in peanut butter-Fluff mixture to coat . Turn into pan. Cover with waxed paper or plastic wrap and press firmly into pan. Melt remaining chocolate morsels. Spread on top of bars. Set aside to cool completely. Makes 12 bars.
* Based on a 600-watt oven.

Popcorn Fluff Treats

  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1/4 c. butter or margarine
  • 8 c. popped unsalted, unbuttered popcorn

Grease a 9 x 9-inch baking pan and set aside. Combine Fluff and butter in a micro-wave safe dish. Cook on HIGH* 2 minutes; stir and cook 1 minute more. (Or combine Fluff and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff boils.) Stir in popcorn. Using a spatula or waxed paper pat into pan. Cool. Cut into bars. Makes nine 3-inch puffs.
* Based on a 600-watt oven.

Marshmallow Fluff Treats

  • 1/4 c. margarine or butter
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 5 cups crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.

Microwave Marshmallow Fluff Treats

Place Fluff and margarine in 2 1/2 qt. microwave safe bowl. Microwave at HIGH for 3 minute, stirring each minute. (Based on 700-watt microwave oven.) Stir in cereal until coated. Using a buttered spatula or waxpaper, press mixture evenly into buttered 13 X 9 inch pan. Cut into 2 X 2 squares. Yield: 24 squares.

Customized Treats

Depending on your taste, try customizing your Marshmallow Fluff Treats recipe by adding small pieces of nuts, chocoate, dried fruit, unsweetened cocoa, candy bay, and/or other ceral. To the rice cereal add up to one cup of your customized selection and blend in thoroughly before adding to the cooked ingredients.

Fluff Chocolate Krispie Bars

  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 12-oz. package semisweet-chocolate pieces
  • 1/3 c. butter or margarine
  • 5 c. crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Stir in chocolate until blended. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.

Meringue Shells

  • 3 egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla extract
  • 1 7 1/2-oz jar Marshmallow Fluff

Heat oven to 200F. Line a large cookie sheet with aluminum foil. In large bowl with mixer at high speed, beat egg whites until foamy; add cream of tartar and salt, then vanilla. Gradually beat in Fluff. Continue beating until stiff peaks form. Spoon into six large mounds on baking sheet. Use teaspoon to shape into shells. Bake 1 hour. Turn oven off and let stand 1 hour longer. Carefully slide spatula under each shell to loosen. Fill with sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet (peach, blackberry, or strawberry. Makes 6 shells.

Harvard Squares

  • 1/3 c. butter or margarine
  • 1 1/2 c. graham cracker crumbs
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 1 can (5.33 oz) Evaporated Milk
  • 1 6-oz. package semisweet-chocolate pieces
  • 1 3 1/2-oz. can flaked coconut
  • 1 c. chopped walnuts

Heat oven to 350 F. In 13″ x 9″ baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine Fluff and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Makes 2 dozen.