What to Make with Marshmallow Fluff

Marshmallow fluff. Just the mere name elicits fond childhood memories. But have you ever wondered what to make with marshmallow fluff? I mean besides the obvious fluffernutter sandwiches. Wow, were those good or what? Now as a parent I cringe at the thought of giving my kids that as a lunch, but when we were kids, those things were gold! But there is so much more you can do with this sticky, gooey goodness that most people don’t even know about. Let’s dive into some ideas that you can try to make with marshmallow fluff.

what to make with marshmallow fluff

What is Marshmallow Fluff

Marshmallow Fluff is a sweet food substance that can be used as a topping for ice cream. It is usually made from sugar, egg whites, natural flavorings and gelatin. You can generally find it in any supermarket or grocery store. It’s most common use is in a sandwich with peanut butter. We called them Fluffernutters when we were kids. I don’t know what the kids call them these days. But they were delightful back then!

The History of Marshmallow Fluff

The history of Marshmallow Fluff is pretty interesting- the first person to make it was Archibald Query, who owned a candy store in Sommerville Massachusetts. He used egg whites and oil of sassafras as the main ingredients. When people started making marshmallows instead of egg whites, Query replaced his product with marshmallow fluff to match the name of his candy store.

Marshmallow Fluff Recipes

Here are some of our favorite recipes using Marshmallow Fluff:

Marshmallow Fluff Fruit Salad


2 cups of halved strawberries

1 peach, peeled and diced

1 cup of blueberries

1/2 cup of marshmallow fluff

2 tablespoons of sweetened, shredded coconut

You can add other fruits such as pineapple or mandarin oranges as well. Whatever you prefer.

Directions:  Combine all ingredients in a large bowl and stir gently. Serve immediately, or chill for 1 hour.

Marshmallow Fluff S’mores Bars


-1/2 cup butter or margarine, softened

-1 cup sugar

-1 teaspoon vanilla extract

-4 cups oatmeal (I used Quaker)

-1 jar of Marshmallow Fluff

-chocolate and/or peanut butter chips


Mix together the butter, sugar, vanilla extract and oatmeal. Pat into a 9×13 inch baking pan that has been greased or lined with parchment paper. Bake at 350 degrees for 10 minutes. Remove from oven and spread Marshmallow Fluff evenly over baked crust. Sprinkle on chocolate chips, cover with peanut butter chips and press down slightly. Bake at 350 degrees for an additional 10 minutes. Let cool before cutting into bars.

Recipe yields 20-30 bars, depending on how large you cut them. Store in refrigerator or freezer to keep fresh longer.

Fluffernutter Cookies


• 1/2 cup butter

• 1/4 cup brown sugar

• 1 egg

• 1 teaspoon vanilla

• 2 cups all-purpose flour

• 3/4 teaspoon baking soda

• 3/4 teaspoon salt

• 6 Tablespoons of marshmallow fluff


1. Preheat oven to 375F. Grease cookie sheets with cooking spray, or line with parchment paper. Combine the butter and brown sugar in a large bowl, beat at medium speed with electric mixer until creamy. Add the egg and vanilla, beat well. Add the flour, baking soda and salt to the mixture, stir just long enough to blend. Stir in 6 tablespoons of marshmallow fluff.

2. Using a medium (1 1/2 tablespoon) cookie scoop, drop dough onto prepared baking sheets 2 inches apart. Bake 8 to 10 minutes or until golden. Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.

Chocolate Marshmallow Crispy Bars


  • 1/2 cup butter, softened
  • 1 1/4 cups brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 5 cups semisweet chocolate chips
  • one 10 ounce jar Marshmallow Fluff or similar gooey marshmallow creme


  1. In a small bowl, mix together butter and sugars until creamed. Stir in the egg and milk. Gradually beat in the flour, baking soda and salt until well blended. Cover dough tightly with plastic wrap and chill for at least 2 hours (or overnight).
  2. Preheat oven to 350 degrees F (175 degrees C). Prepare baking sheets by covering them with parchment paper.
  3. Shape dough into balls the size of a walnut, and place on prepared baking sheets. Flatten slightly with your palm or the bottom of a glass (the cookies will not spread during baking).
  4. Bake for 10 minutes in preheated oven, or just until the edges begin to brown. Remove from oven and press a marshmallow into each cookie while still hot. [Make sure the cookies have cooled enough that they won’t melt the fluff when you press it in.]
  5. In a small saucepan over medium heat, bring chocolate chips and Marshmallow Fluff to a boil. Stir constantly until the chips are melted and the mixture is smooth.
  6. Spoon 2 teaspoons of chocolate mixture over each marshmallow, spreading it out to nearly reach just of the cookie edges. Chill on wire racks for 5 minutes. Store in refrigerator. Makes 4 dozen cookies.

Marshmallow Fluff is a creamy whipped topping made of sugar, corn syrup and egg whites. It’s used as an ingredient in many recipes such as these delicious s’mores bars or fluffy cookies. The history of Marshmallow Fluff goes way back. Today we’re using this gooey cream for all sorts of recipes from desserts to savory dishes–whatever your taste buds desire! Whether you want something sweet or salty, you never have to look to far to find what to make with marshmallow fluff.


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