Fluffernutter Dessert Cups

I think I’ve mentioned before that my mom isn’t much of a baker. Wasn’t when I was a kid and definitely isn’t now. However, she would make us “sweet treats” that didn’t require baking or measuring or recipes. She would make us fluffernutters (a sandwich of peanut butter and marshmallow fluff) but wouldn’t use bread because that’s so much of a good thing. She would instead make them with Ritz crackers, and I can’t tell you enough how much I still die for these little sandwiches. The combo of all three things together is out of this world good. Since it’s been so hot lately, and the last thing we need to do right now is turn on the oven for something sweet, I wanted to create a dessert that was reminiscent of those sandwiches my mom would make use. These Fluffernutter Dessert Cups are decadent and the perfect no-bake summer treat.

In a large bowl, beat together the cream cheese and peanut butter until creamy and smooth, about 3 to 5 minutes. Stir in the powdered sugar, vanilla and salt until well combined.

**Tip: Make sure you use creamy peanut butter for this. I’m a lover of crunch pb but this is not the recipe for it as it won’t blend evenly here. Also, you don’t want to use natural or super organic peanut butter of this as it’s too runny and doesn’t stand up well to this.**

Add 1 cup of heavy cream and beat on high until light and fluffy, about 5 minutes. You want it to hold soft peaks.

**Tip: You can also make this with chocolate spread instead of peanut butter if you’d like. Or use any other nut butter as well.**

Divide the mixture between six small cups or ramekins. Top the center of each cup with a spoonful of marshmallow fluff.

**Tip: If you don’t have marshmallow fluff, you can push in a large marshmallow into the center of each cup instead.**

Top each with a Ritz cracker, pressing down slightly to make sure the cracker is even, and set aside while you make the chocolate ganache topping.

Heat the heavy cream in the microwave or in a small skillet until just barely simmering. Pour into a bowl with the chocolate chips and allow to sit for 5 minutes before stirring until smooth and melted through.

Divide the ganache among each dessert cup and spread out evenly. Top with crushed Ritz crackers and chill for at least 1 hour before serving.

These are best eaten within a day, especially if you use marshmallow fluff. You’ll find that the longer the dessert cups sit, the more the fluff will melt away from the excess moisture of the peanut butter mousse and chocolate.

If you use marshmallows instead (or just omit them altogether) then the dessert cups will hold up longer in the fridge. Peanut butter and chocolate alone would be delicious all the same. But if you plan on eating them soon, then definitely go with the marshmallow because that’s what makes them fluffernutter.

Next time you’re craving something sweet but don’t want to turn on the oven, I hope you’ll give these a try. They’re really good. And although they’re a bit decadent, you can totally make them into smaller servings, if that’s more your jam. Be sure to let me know what you think below and thank you so much for reading and following along.