Fluffernutter
intro
The iconic no-cook New England sandwich pairing creamy salty peanut butter and pillowy sweet marshmallow creme on soft white bread: a nostalgic, portable, crowd-pleasing treat.
Ingredients
Steps
Prep your workspace
No heat is required for this recipe. Lay out 8 slices of soft white sandwich bread on a clean, dry wooden cutting board, using bread at room temperature (do not toast, as crisp bread will tear the soft marshmallow creme). Pat any condensation from cold, refrigerated bread slices with a dry paper towel to prevent final sogginess.
Spread peanut butter layer
Scoop 4 tablespoons (64g) of creamy no-stir peanut butter onto the top surface of 4 of the bread slices. Use the flat side of a dull butter knife to spread the peanut butter all the way to the very crust edges of each slice, creating a uniform 5mm-thick layer that creates a moisture barrier to prevent sogginess from the marshmallow creme.
Add marshmallow creme layer
Scoop 4 tablespoons (30g) of marshmallow creme onto the remaining 4 unspread bread slices. To avoid sticky, stringy messes, dip your butter knife in a small cup of 45°C/113°F warm water between every few spreads, and spread the fluff in a uniform 5mm-thick layer all the way to the crust edges, matching the thickness of the peanut butter layers.
Assemble sandwich halves
Carefully lift one peanut butter-covered slice and flip it so the peanut butter side faces down, setting it directly on top of a marshmallow-creme-covered slice, aligning all crust edges perfectly. Press down very gently on the top of each assembled sandwich with the flat of your palm to set the layers, applying only light pressure so filling does not squeeze out the sides.
Cut into serving pieces
Use a sharp, serrated bread knife to trim off the tough brown crust edges if you prefer a softer, more nostalgic bite, then slice each whole sandwich diagonally into two equal triangular halves. Use slow, sawing motions instead of hard downward pressure to avoid pushing filling out of the sandwich sides.
Plate and serve promptly
Arrange the triangular sandwich halves on a simple white serving platter, and serve within 10 minutes of assembly for the softest, gooiest texture. If transporting for a picnic, wrap each half tightly in parchment paper and store in an airtight container at room temperature for up to 2 hours; do not refrigerate, as cold temperatures make bread tough and filling stiff.
Tips
2.Never use a cold, dry knife to spread marshmallow creme: cold knives cause sticky, stringy pulls and uneven layers, while a knife dipped in warm water glides smoothly through fluff without creating a mess.
3.For a beloved regional New England variation, add two 5mm-thick slices of ripe peeled banana between the peanut butter and fluff layers before pressing sandwiches together for a bright, fruity contrast to the rich, sweet filling.
OMG I grew up outside Boston and haven’t had a proper fluffernutter in YEARS! I forgot how perfectly the creamy peanut butter pairs with that sticky, sweet marshmallow fluff. Made these for my kid’s after school snack today and they begged for a second one. SO good, total nostalgia bomb.
Made these for my son’s soccer team potluck yesterday and they were a HIT! I was worried the kids would turn their noses up at a ‘simple’ sandwich but every single one asked for the recipe. Even a couple of the other parents snuck seconds! So easy to throw together last minute too.
First time ever trying a fluffernutter! I’m from Chicago so we never really had these growing up, but I kept seeing them mentioned online so I gave it a shot. Used crunchy peanut butter like the recipe suggested and wow, the texture contrast is chef’s kiss. Only reason it’s 4 stars is I wish I’d known how sticky fluff gets when you first open the jar, made a huge mess on my counter lol.
Game changer for my dorm meal prep! No cooking required, takes 2 minutes to throw together, and it actually keeps me full between lectures. I used to just eat granola bars for lunch but these are way cheaper and taste 10x better. Added a little banana slice on mine today and it was *chef’s kiss*.
Taste was great, but I used my regular gluten free white bread and it got totally soggy after 10 minutes? Maybe I put too much fluff? My kids still ate it no problem but I was hoping it would hold up a little better for packed lunches.
Cut these into tiny finger sandwiches for our church bake sale last week and we sold every single plate! People loved the nostalgic throwback, and they were so much faster to make than 10 dozen cookies. Will absolutely be making these again for the next sale.
Made these for our beach day picnic today and they were the perfect snack! No refrigeration needed (we ate them within an hour of packing) and they didn’t get all squished in the cooler like the sandwiches I usually bring. 10/10 will be a beach staple from now on.
Told my kids we were having ‘fancy gourmet sandwiches’ for dinner and served these. They thought I was the coolest dad ever, until they realized it’s just peanut butter and marshmallow. Jokes on them, I ate two after they went to bed. Worth it.
I’ve been collecting old New England diner recipes for years and this is exactly the fluffernutter I remember getting at the corner soda fountain when I was a kid! No fancy add-ins, just equal parts creamy peanut butter and marshmallow fluff on soft white bread, exactly how it’s supposed to be. No weird upgrades needed.
Just made this as a midnight snack after my late shift and I’m mad I didn’t think to make these sooner. I had half a jar of fluff left over from holiday rice krispie treats and this is the perfect use for it. So warm and sweet, exactly what I needed after a long day.
Tested these as a special menu item for our food truck last weekend and they sold out in 45 minutes! We added a little candied bacon on a few of them for a salty-sweet twist and those went fastest. Only knock is that fluff is a little pricey to buy in bulk, but totally worth it for how popular they were.
My 7 year old is the pickiest eater on the planet and will turn down almost every sandwich I make for her school lunch. I sent a fluffernutter with her on Tuesday and she came home with an empty lunch box AND a note from her friend asking for the recipe. Total mom win.
Brought these on our day hike last weekend and they were the perfect trail snack! Way lighter than packing heavy protein bars, and the sugar rush gave me exactly the boost I needed to make it to the summit. Didn’t get squished in my pack at all either.
People who put jelly in a fluffernutter are committing a crime, glad this recipe sticks to the classic peanut butter + fluff combo. No extra nonsense, exactly how my mom made them growing up in Maine. 10/10, no notes.
Just made this with extra marshmallow fluff because I have the biggest sweet tooth and it is INCREDIBLE. I know people say equal parts but if you want that sticky, gooey pull when you take a bite, go heavy on the fluff. No regrets.
Super easy to make even for someone who burns toast 90% of the time! I used crunchy peanut butter because that’s all I had in the pantry and it was really good. Next time I might try adding a little potato chips on top for extra crunch, I saw that hack online.
Made these for my grandkids when they visited last weekend and they couldn’t get enough! I remember making these for their dad when he was little, it’s so fun passing the recipe down. Took me right back to when I was a kid in Massachusetts too.
I know this isn’t the ‘healthiest’ snack but sometimes you just need a little treat, right? I used natural peanut butter and whole grain bread to make it a little more macro-friendly and it still hit the spot. Way better than binging a whole bag of candy after my workout.
Made a whole batch of these for our cross country road trip and they were the perfect travel snack! We ate them while driving through the middle of nowhere with no fast food stops around, and they kept us full for hours. No mess, no prep on the road, total win.