From creamy fruit dips and classic no-bake cheesecakes to dreamy fudge and fluffy frostings, these recipes with marshmallow fluff make desserts irresistibly fun and easy.
1/35
Peanut Caramel Brownie Bites
From the Recipe Creator:
These three-layered brownies are simply irresistible and my family's absolute favorite. —Ella Agans, Birch Tree, Missouri
2/35
Chocolate Caramel Hazelnut Pie
From the Recipe Creator:
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
3/35
Salted Caramel Cream Cold Brew Rice Krispies Treats
From the Recipe Creator:
We capture the flavor of one of Starbucks' sweetest coffee drinks in a marshmallowy dessert bar! Salted caramel cream cold brew Rice Krispies treats have a gooey filling of coffee cream, caramel sauce and crushed cookies. —Nancy Mock, Southbridge, Massachusetts
4/35
Mississippi Mud Cake
From the Recipe Creator:
This cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses of cold milk or steaming mugs of coffee. —Tammi Simpson, Greensburg, Kentucky
5/35
Ribbon Fantasy Fudge
From the Recipe Creator:
I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!
6/35
Black Cherry Swirl Fudge
From the Recipe Creator:
This colorful treat is sure to satisfy the sweetest tooth in any family! It's always been a favorite with my nine kids, eight grandkids and my Bible study group. I vary the soft-drink flavors to get colors that match other holidays during the year. —Pauletta Bushnell, Lebanon, Oregon
7/35
Salted Peanut Rolls
From the Recipe Creator:
A Christmas gift of homemade candy is always a hit with sweet tooths. I dip these peanut rolls in chocolate, but they're yummy plain, too. —Elizabeth Hokanson, Arborg, Manitoba
8/35
Rainbow S’moreo Cookies
From the Recipe Creator:
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme and roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion. —Colleen Delawder, Herndon, Virginia
9/35
Limoncello Cream Pie
From the Recipe Creator:
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
10/35
Coconut Creme Chocolates
From the Recipe Creator:
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
11/35
Chocolate-Raspberry Whoopie Pies
From the Recipe Creator:
I’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson's personal favorites. —Nancy Foust, Stoneboro, Pennsylvania
12/35
No-Bake Blueberry Cheesecake
From the Recipe Creator:
Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
13/35
Marshmallow Fruit Dip
From the Recipe Creator:
You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin
14/35
Peanut Butter Fudge with Marshmallow Creme
From the Recipe Creator:
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania
15/35
Rocky Road Fudge Pops
From the Recipe Creator:
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.—Karen Grant, Tulare, California
16/35
Eggnog Cream with Spiced Pecan Raisin Dunkers
From the Recipe Creator:
I have a thing for eggnog and other creamy desserts like s’mores, pudding, mousses and dips. So I turned them into one yummy dip with homemade dunkers. —Arlene Erlbach, Morton Grove, Illinois
17/35
Italian Triple Lemon Cream Cake
From the Recipe Creator:
Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. In case you haven't guessed, I serve this all year long. —Jessie Grearson-Sapat, Falmouth, Maine
18/35
Pumpkin Fudge
From the Recipe Creator:
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
19/35
Peppermint Hot Chocolate Cookies
From the Recipe Creator:
These peppermint hot chocolate cookies are a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They’re always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. —Larry Piklor, Johnsburg, Illinois
20/35
Key Lime Marshmallow Meringue Tarts
From the Recipe Creator:
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
21/35
22/35
Cherry Cola Cake
From the Recipe Creator:
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
23/35
Fudge-Topped Brownies
From the Recipe Creator:
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert.
—Judy Olson, Whitecourt, Alberta
24/35
Yummy Cracker Snacks
From the Recipe Creator:
These treats are my family’s favorite. In fact, it seems no matter how many I make, they always disappear too soon! —D. Weaver, Ephrata, Pennsylvania
25/35
Pina Colada Fruit Dip
From the Recipe Creator:
A taste of the tropics will be welcomed by your holiday guests. The cool and creamy dip can be served as an appetizer or a dessert.
—Shelly Fisher, Hermiston, Oregon
26/35
Peppermint S’more Tassies
From the Recipe Creator:
Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! —Edwina Gadsby, Hayden, Idaho
27/35
Chocolate Peanut Butter Cake
From the Recipe Creator:
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
28/35
Mexican Hot Chocolate Cupcakes
From the Recipe Creator:
In addition to cocoa, Mexican hot chocolate has some signature ingredients including cinnamon and cayenne pepper. I created these delicious cupcakes with a similar flavor profile and my secret ingredient: mayonnaise. I like to use mayonnaise in my chocolate cupcakes because it keeps them extra moist. —Michele Kusma, Columbus, Ohio
29/35
Chocolate Caramel Candy
From the Recipe Creator:
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
30/35
Mini S’mores
From the Recipe Creator:
Want to sink your teeth into s’mores all year long? Here’s the answer! Just combine marshmallow creme, chocolate and graham crackers for an awesome bite.—Stephanie Tewell, Elizabeth, Illinois
31/35
Irresistible Coconut Cream Pie
From the Recipe Creator:
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
32/35
Simple Macadamia Nut Fudge
From the Recipe Creator:
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." —Vicki Fioranelli, Cleveland, Mississippi
33/35
Cream-Filled Chocolate Cookies
From the Recipe Creator:
I've been making these cookies for years. My children and grandchildren gobble them up.
34/35
Chocolate Crunch Brownies
From the Recipe Creator:
The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
35/35
Frozen Grasshopper Torte
From the Recipe Creator:
I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
Recipes with Marshmallow Fluff FAQ
Can I substitute marshmallow fluff for melted marshmallows?
Yes, you can substitute marshmallow fluff for melted marshmallows in recipes like whoopie pie filling, fruit dip or fudge-based frosting, where a creamy consistency is key. Since fluff doesn’t contain gelatin, it won’t firm up like melted marshmallows, so it’s not ideal for recipes that need structure, like layered cereal bars or molded candies. To help it hold its shape better, you can reduce other liquid ingredients slightly or mix in a small amount of cornstarch or softened cream cheese for added stability. This makes fluff a great fit for no-bake desserts, sandwich-style cookies and whipped toppings.
How do I store desserts made with marshmallow fluff?
Store marshmallow fluff desserts in an airtight container at room temperature, unless they include perishable ingredients like cream cheese, whipped topping or fresh fruit, in which case they need to be refrigerated. To prevent sticking or drying out, place wax paper or parchment between stacked layers. Some treats, such as fluff-based fudges or no-bake bars that use marshmallow creme, can also be frozen; just wrap them tightly in plastic and foil to help preserve their texture. Let frozen treats thaw at room temperature to minimize condensation and avoid sogginess.
What flavor pairings go well with marshmallow fluff?
Marshmallow fluff pairs well with bold or contrasting flavors that help cut its sweetness, such as tart berries, citrus zest, dark chocolate or peanut butter. Fruits like raspberries and lemon add a tangy lift, while slightly bitter or salty ingredients, like cocoa powder, espresso, pretzels or toasted nuts, create balance and depth. Even herbs and spices like mint or cinnamon can bring a surprising dimension when paired with fluff in frostings, dips or layered desserts.
