Fluffernutter Stuffed Dates
These fluffernutter stuffed dates are the perfect sweet treat when you’re in the mood for something Healthyish. Made from four simple ingredients, you’re going to fall in love with this easy dessert recipe.
As background, the fluffernutter sandwich originated in Massachusetts during World War I. It was a combination of peanut butter and marshmallow fluff, spread over white bread to form a simple sandwich. This recipe is a fun twist on the classic fluffernutter. Instead of white bread, dates are used to sandwich the peanut butter. Then, it is dipped in melty marshmallow fluff and melted dark chocolate wafers for a perfectly tasty fluffernutter bite. Option to top the melted chocolate with a pinch of Maldon salt for the ultimate treat.
Ingredients Needed for Fluffernutter Stuffed Dates
Pitted Medjool Dates – For this recipe, you’ll need 9 pitted medjool dates. Typically, they come pre-cut, so carefully open them at the slit to ensure the pit was removed. Opening them also allows for easy stuffing.
Peanut Butter – For this recipe, I used a creamy peanut butter vs. runny. The creamy peanut butter is easy to work with and holds inside of the date much better. I’d suggest JIF or Skippy brands. Then, add about one teaspoon of peanut butter per date. Pinch the date closed once it is filled. Place all the stuffed dates on the parchment lined baking tray and freeze for 15 minutes.
Marshmallow Fluff – For this recipe, you’ll need about ¾ cup of softened marshmallow fluff. Heat it in the microwave for 20-25 seconds for easy dipping. You’ll need to work quickly when dipping the semi-frozen peanut butter stuffed dates as the fluff will begin to quickly tighten up again. Pro Tip: pierce the top of the peanut butter stuffed date with a fork for easy and quick dipping.
Fluff Information
Once all the dates have been dipped in fluff and lined back up on the parchment paper, freeze them for 20-30 minutes or until they easily pull off of the parchment paper. Please note, the fluff will never fully freeze, so it may feel sticky to touch. It will also begin to soften rather quickly, so you need to move fast when coating them in chocolate.
Dark Melting Chocolate Wafers – For this recipe, I used Ghirardelli Dark Chocolate Melting Wafers. You’ll need about 3/4 – 1 cup of melted chocolate for this recipe. I like to melt my chocolate over a DIY double boiler for gentle melting. You’ll notice the quality of the chocolate is much better than if you microwave it.
DIY Double Boiler
To do this, simply bring a small pot of water to a boil. You’ll only need about 2 inches of water in the pot. Place a metal boil over the pot, making sure it does not touch the water below. Add the chocolate wafers to the metal bowl, and gently stir until they’re melted.
Maldon Salt – Once you’ve coated the fluff covered dates with chocolate, add a pinch of maldon salt to the top while the chocolate if still warm.
How to Make Fluffernutter Stuffed Dates
Line a small baking tray with parchment paper.
Open one pitted date at time and add about 1 teaspoon of peanut butter to the center. Repeat for all dates and line them on the prepared baking tray.
Freeze the peanut butter stuffed dates for 15 minutes.
Remove the semi-hardened dates from the freezer.
Add about ¾ cup of marshmallow fluff to a glass measuring cup and microwave it for 20-25 seconds.
Carefully dip the peanut butter filled dates in the warm marshmallow fluff one at a time. You’ll need to move quickly as the fluff will begin to tighten again. I like to pierce the top of the date with a fork for easy dipping.
Place the fluff dipped dates back on the parchment lined baking tray. Freeze for 20-30 minutes or until the fluffed dipped dates easily pull off the parchment paper.
While the fluff dipped dates are freezing, melt the dark chocolate wafers. See above for details.
Remove the dates from the freezer and dip them in the melted chocolate until they are well coated. Shake off any excess chocolate and place them back on the parchment paper. Option to add a touch of maldon salt to the top while the chocolate is still warm.
Please note, that the fluff will never fully freeze and will feel slightly sticky to touch. Once the chocolate has set, serve and enjoy. Option to refrigerate for faster setting time.
Storage
You can store these in an airtight container at room temperature for four to five days. Or you can store them in the refrigerator if you like them a bit more chilled. Personally, I like to store mine in the freezer. I love the coldness and the chewy texture that occurs when stored in the freezer. However, it’s totally up to you.
Looking for more recipes? Try my, Reese’s Cocoa Puff Krispies.
Fluffernutter Stuffed Dates
Ingredients
- 9 medjool dates, pitted
- 3 tablespoons peanut butter, 1 teaspoon per date, creamy is best
- ½ – ¾ cup marshmallow fluff, softened for 20-25 seconds in the microwave
- ¾ – 1 cup dark chocolate wafers, melted via a double boiler
- pinch maldon salt
Equipment
- 1 small baking tray lined with parchment paper
- 1 pot and metal bowl for melting the dark chocolate
- 1 glass measuring cup fluff softening
Instructions
- Line a small baking tray with parchment paper.
- Open one pitted date at time and add about 1 teaspoon of peanut butter to the center. Repeat for all dates and line them on the prepared baking tray.
- Freeze the peanut butter stuffed dates for 15 minutes.
- Remove the semi-hardened dates from the freezer.
- Add about ¾ cup of marshmallow fluff to a glass measuring cup and microwave it for 20-25 seconds.
- Carefully dip the peanut butter filled dates in the warm marshmallow fluff one at a time. You’ll need to move quickly as the fluff will begin to tighten again. I like to pierce the top of the date with a fork for easy dipping.
- Place the fluff dipped dates back on the parchment lined baking tray.
- Freeze for 20-30 minutes or until the fluffed dipped dates easily pull off the parchment paper.
- While the fluff dipped dates are freezing, melt the dark chocolate wafers. See above for details.
- Remove the dates from the freezer and dip them in the melted chocolate until they are well coated. Shake off any excess chocolate and place them back on the parchment paper. Option to add a touch of maldon salt to the top while the chocolate is still warm.
- Please note, that the fluff will never fully freeze and will feel slightly sticky to touch.
- Once the chocolate has set, serve and enjoy. Option to refrigerate for faster setting time.
