So you’ve made that marshmallow fluff.
And “maybe” you have some left over (??).
Here’s an idea:
The recipe below is based on the amount of fluff I had left over; adjust accordingly based on how much fluff YOU have. And feel free to swap the white chocolate for dark or milk, as you do. You know I’m team “Vanilla”, and the white coating was also the perfect backdrop for this pretty Himalyan Pink Salt that was in my care package from FreshJax.
What’s your favorite way to use marshmallow fluff?
This delicious recipe brought to you by Sheri Silver
24 Ritz crackers
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup confectioner’s sugar
1/2 cup marshmallow fluff
1/2 teaspoon vanilla
6 ounces (1 cup) white chocolate chips
Himalayan pink salt (or flaky sea salt), optional
Line a baking sheet with parchment paper; place 12 of the crackers face down on the sheet.
Beat butter, sugar, fluff and vanilla till light and fluffy. Transfer to a piping bag or ziploc bag and snip an opening in the corner. Pipe a dollop onto the crackers that are on your baking sheet, and top with the remaining half. Chill for at least 2 hours.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Working with one sandwich at a time, place on a fork and dip into the melted chocolate. Tap the fork handle on the edge of the bowl to level the chocolate and allow any excess to drip off. Return to your baking sheet and top with a bit of salt, if using. Repeat with remaining sandwiches. Chill for 30 minutes; store in an airtight container in the fridge till ready to serve.[/recipe-card}