Now, fast forward to a couple of weeks ago when I was shopping at an Asian Supermarket which actually carries foods from many countries. I found some big cookies from Germany, which I purchased for nostalgic reasons. They looked like those marshmallow cookies covered with chocolate that you can buy anywhere, only much taller. Then, when I bit into one, I realized it wasn't a firm marshmallow inside the cookie, but some really light marshmallow fluff! Well, that reminded me of Kelly and the way she introduced me to "Fluffernutter " sandwiches and I thought, I could make cookies like these except add peanut butter and call them Fluffernutter Bites! And that, dear readers, is how these bites were born! Thanks Kelly!
- Brownie Pop mold. (WE call it a Hot Cocoa Bomb mold.)
- 12 oz. bag chocolate chips. (I used semi-sweet, but milk chocolate or dark chocolate will work. 1 bag will make 16 bites.)
- Something to melt your chocolate in. (I use a double boiler. Am I the only one who uses a double boiler anymore?)
- 1 container Marshmallow Cream or Marshmallow Fluff.
- 1 box Vanilla Wafers
- Peanut Butter (I used crunchy for added crunch, but creamy would also work.)
- Make sure that they freeze hard and only take out one tray at a time so they don't start melting before you dip them in the chocolate.
- I didn't put chocolate in the bomb molds like I do Hot Cocoa Bombs because I didn't want the chocolate to be too thick . But, dipping them is kind of messy, so it might be worth a try. Refer to how I make Cocoa Bombs to see what I mean.
- Keep the bombs in the fridge to keep the marshmallow cream from leaking. I don't think the Fluff will leak as bad, I will have to test that eventually.