Chocolate–Marshmallow Fluff Squares

Total Time
20 min
10 min
0 min
You can make this ooey, gooey, crispy, crunchy chocolatey treat with minimal fuss. You can serve them warm, but we recommend freezing them a few minutes to let the chocolate set. Here, we’ve sandwiched melted chocolate, peanut butter, peanuts, and marshmallow fluff between cinnamon graham crackers. Get adventurous and use cashew or almond butter instead of the peanut variety. Milk chocolate or white chocolate chips can also be used for drizzling. Microwave them for a little less time, as they are more delicate than semisweet chocolate and melt more quickly. Be sure to stop and stir in 30 second increments.


Reduced-fat cinnamon graham crackers

8 whole

Smooth reduced fat peanut butter

3 Tbsp

Store-bought marshmallow creme

3 Tbsp

Semisweet chocolate chips

¼ cup(s), melted


3 Tbsp, coarsely chopped


  1. Break each graham cracker in half to make 16 squares. Spread each of 8 squares with 1 rounded teaspoon peanut butter. Spread each of the remaining 8 squares with 1 rounded teaspoon marshmallow crème. Press the peanut butter and marshmallow squares together to form sandwiches; place on a wax paper–lined baking sheet.
  2. Drizzle the melted chocolate over each sandwich in a zigzag pattern and sprinkle with the peanuts. Freeze until the chocolate is partially set, about 10 minutes.
  3. Yields 1 sandwich per serving.