I’ve mentioned a few times on here that my mamma, bless her heart, is not much of a baker. Like, she can’t bake to save her life and she’s perfectly fine with that. As she would tell you, that’s why I’m here. When I was a child though, she tried to bake a couple times and each time with a disaster. (She’ll kill me for saying that, but it’s true). She would even burn those slice and bake holiday cookies that my sisters and I would beg her to make for us. Those sugar cookies with a Christmas tree or a jack-o-lantern in the center. Burnt to a crisp, each and every time. Because of her lack of baking skills, she did get pretty savvy with the no-bake recipes. She could make rice krispie treats all day long with her eyes closed. My favorite treat she would make me, and only me because my sisters didn’t care for them, were her version of fluffernutters. Before I go in that though, let me explain what a fluffernutter is, for those of us that aren’t familiar. A fluffernutter is white sandwich bread spread with peanut butter and marshmallow fluff and sandwiched together. She would make that but instead of sandwich bread, she’d use Ritz crackers. I can’t even begin to tell you just how delicious this combo of ingredients are. I kid you not. It’s the easier thing ever but so good. It’s the treat of my childhood. I wanted to make them for my blog but, give them a festive twist. I’ve dipped them in chocolate and topped them with sprinkles and they are the easier no-bake treat you’ll make all season long!
Let’s start by laying out half the butter crackers, upside down, in a single layer on a baking sheet. I like using Ritz crackers for this because they’re delicious but also the perfect shape and just the right amount of saltiness. This isn’t sponsored, I just love them!
Spread with about a teaspoon or so of creamy peanut butter.
**Tip: My mom always made them with smooth peanut butter, and honestly, that’s how I’ve always made them since then. If you’d like though, or if all you have on hand is crunchy peanut butter, that’s okay too!**
Then spread the remaining half of the crackers with marshmallow fluff. Sandwich the two halves together and lightly give them a squeeze to spread out the filling. Place in the freezer for at least 10 minutes to firm up.
While the sandwiches firm up, place the dark chocolate chips in a heat-proof bowl and heat in the microwave for about 30 seconds. Give them a stir and continue to cook in 15-second bursts until smooth and melted through. Dip half of the sandwiches, one by one, into the melted chocolate. Give them a flip to coat both sides and then lift up with a fork or long skewer. Place on a baking sheet, lined with parchment paper. Top with sprinkles while the chocolate is still wet.
**Tip: If you don’t want to melt the chocolate in the microwave, you can place the bowl over a pot of simmering water and melt in a double boiler.**
Repeat this entire process with the white chocolate. Place the white chocolate chips in a bowl and melt through in the microwave or a double boiler. Dip the remaining sandwiches in the melted white chocolate. Place them in the freezer or fridge until the chocolate has hardened, about 10 to 15 minutes.
I coated them in white and dark chocolate, but if you want to make this a lot easier for yourself, you can coat them all in white chocolate or all in dark chocolate! Also, use whatever sprinkles you have on hand. I want these to be as easy as possible for you.
These can be served either at room temperature or cold, straight from the fridge. I prefer them cold, just because I love the chocolate to be hard. If you leave them out at room temperature, the chocolate and the filling will begin to soften. Just a matter of personal taste!
Some other variations that you can do are as simple as switching out the peanut butter for any kind of your favorite nut butters. Just make sure they aren’t that runny or else the sandwiches won’t hold. You can also try it with Nutella if you want to double up on that chocolate taste.
These can be made ahead of time and can be stored in the fridge, in an airtight container, for up to 4 days. You can freeze them for longer and keep them in there for whenever you’re in the mood for something sweet!
Make these for your annual cookie exchange, or leave them out for Santa, or make them just because you want a quick and easy holiday treat. Make them for the main fact that this will be the easiest thing you do in the kitchen, this holiday season. And if you have never had a fluffernutter before, then you are seriously missing out and this is the year you fix this!
- 40 butter crackers (such as Ritz)
- ½ cup creamy peanut butter
- ½ cup marshmallow fluff
- 1½ cups dark chocolate chips
- 1½ cups white chocolate chips
- 3 tablespoons holiday sprinkles of your choice
- Place twenty of the butter crackers upside down onto a baking pan in a single layer. Spread each with about 1 teaspoon or so of peanut butter.
- Spread the remaining crackers with about a teaspoon or so of marshmallow fluff and then sandwich together with the peanut butter crackers. Place in the freezer for about 10 minutes to allow to set.
- Place the dark chocolate chips in a heat-proof bowl and microwave for about 30 seconds on high. Give it a stir and return to the microwave. Continue to heat in short 15-second bursts until smooth and melted through. Dip half of the cookie sandwiches into the melted chocolate, one by one, turning over to coat both sides and then lift up with a fork or long skewer. Place on a baking sheet, lined with parchment paper. Top with sprinkles while the chocolate is still wet.
- Repeat this process with the white chocolate, melting in the microwave (or stovetop on a double boiler) in the same way. Dip the remaining sandwiches in white chocolate and top with sprinkles as well. Return to the fridge or freezer until the chocolate has hardened, about 10 to 15 minutes. Serve cold or at room temperature. Leftovers can be kept in the fridge, in an airtight container for up to 4 days. Enjoy!