Earlier this week I seriously had a dream about a candy creation that mimics the old “Mallo Cups.” Except it was the size of a cupcake and had layers of creamy milk chocolate, gooey marshmallow and salty sweet peanut butter. And it was heavenly. Since it’s not very often I get the chance to turn an actual dream into reality, I had to jump on this one.

The next morning I was iChatting with one of my Copywriter friends and asked him what he would name a candy cup filled with marshmallow and peanut butter. His immediate response was “The Original Fluffer.” Yes, he’s a perv. But, it seemed fitting. And so, it was.

There really is no other opening commentary needed for these. Other than, make them. Eat them. Make more of them. Eat more of them. They’re. That. Good.

The Original Fluffer Cups

makes 12 cupcake sized candies
1 bag good quality milk chocolate chips (approx. 2 cups)
2 tbsp shortening
1 cup marshmallow fluff
1 cup creamy peanut butter
4 1/2 tbsp unsalted butter (softened)
1/2 cup powdered sugar

Line cupcake tin with paper liners and set aside. In a glass measuring cup, combine 1/2 of the chocolate chips with 1 tbsp shortening and microwave for 30 seconds then stir to melt completely. Spoon around 1 1/2 tbsp melted chocolate into the bottom of each paper liner. Using a pastry brush, brush some of the chocolate up the sides of the liners (around 1/2 way up) then put in the refrigerator to set for an hour.

Put the marshmallow fluff in a microwave safe bowl and heat for 20 seconds to melt slightly. Spoon 1 tbsp fluff into the chilled/set chocolate cups, spread into an even layer then return to refrigerator for another hour.

In a medium sized mixing bowl, combine the peanut butter and softened butter and mix until smooth. Gradually add in the powdered sugar and mix until smooth. Spread 1 1/2 tbsp peanut butter on each marshmallow layer and return to the refrigerator to set (another hour.)

Melt the remaining chocolate chips and shortening in the microwave (30 seconds then stir to melt completely) and let cool for a few minutes. Spoon 2 tbsp melted chocolate on top of the peanut butter layer and spread to cover completely. The top layer of chocolate should meet up with the chocolate on the sides of the cups to ‘seal’ them. Return to the refrigerator to set for another hour.

Yes, from start to finish these took me all day to make. So worth it though. Just ask anyone in the Creative Department at The Lavidge Company. AKA, my quality assurance division.

Now, I need to go make more of these. Jonny needs some sugar.