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Toasted fluffernutter

I’ll be honest, this is a little bit dirty and you’ll need to keep a napkin nearby. I’m amazed that anyone hasn’t tried a flufferernutter, let alone heard of one, but outside of the US it still seems to be something of a mystery. That means there’s a lot of people missing out on this slice of heaven! The traditional way to combine this is in a sandwich, but having it on warm toast means all the ingredients take on this oozing gooey consistency that makes this more of a dessert than a snack! Everyone’s taste differs so the amounts are completely down to you and some experimentation (which is basically just an excuse to try more than one!) From experience, I prefer this with natural peanut butter (the kind that has no sugar or salt) as it can be a little too sweet even for my taste buds with something like Skippy. It would be remiss of me not to mention my favoured jar of coconut and peanut butter that gives it an extra rich flavour!



As recipes go, it couldn’t be any simpler.


Toast the bread.

Spread peanut butter on one slice of toast and Fluff on the other.

Bring both slices together in a glorious toasted fluffernutter.


Get ready with a napkin or two.  Close the curtains.  Take the phone off the hook.

Embrace the dark side.


The fluffernutter sandwich came into existence in the early 20th century after marshmallow crème was invented in Massachusetts, USA. Recipes were published during the First World War, but it wasn’t until 1960 that an advertising agency coined the word “fluffernutter” as a more effective way of marketing the sandwich.