Fluffernutter wontons are sweet, deep fried pockets of tastiness! Wonton wrappers are filled with a mixture of chocolate chips, marshmallow, and peanut butter in this delicious dessert.
Remember when I deep fried lasagna and peeps (and pretty much anything else I could get my hands on) when my friends gave me a deep fryer a few months back? Yeah, I’m not exactly over that joy yet.
Fluffernutter wontons are about to get a dip in the deep fryer.
Did you experience the joy of a fluffernutter sandwich during your childhood? A recipe I made recently had me licking the spoon from a jar of fluff, and there I was, 6 years old, Play-Do in one hand and Hi-C in the other. While trying to not make a huge mess, I was enjoying that special treat that Dad would make for me every now and then.
Oh the magic of white bread, peanut butter and fluff. I’m serious. Those sandwiches had to be magical, because now that I’ve used marshmallow fluff as an adult, it doesn’t cooperate with utensils at all. You’re bound to end up sticky no matter how hard you try.
Now, imagine the magic tucked inside of a wonton wrapper, then deep fried. That’s how fluffernutter wontons were born.
Fluffernutter Wontons
Ingredients:
- 15 wonton wrappers
- water
- 1/4 cup chocolate chips
- 1/2 cup peanut butter
- 1/4 – 1/2 cup marshmallow fluff
- Canola oil for frying
Preparation:
In a deep pot, heat 2 to 3 inches of canola oil over medium heat, leaving at least 2 inches between the oil and the rim of the pot.
Lay wrappers on your work surface with a cup of water nearby in your prep area. Place 1 teaspoon of peanut butter, 1 teaspoon of fluff and 3 to 5 chocolate chips in the center of each wonton. Dip the tip of your finger in water and trace the outer edge of the wonton before pinching closed.
Working in small batches, fry wontons 2 to 3 minutes per side, or until golden brown. Drain on paper towel lined rack. Repeat until all wontons are fried. Sprinkle with powdered sugar to garnish, and serve.
Told you I’d make up for the extra savory posts this week with something good, and I think the fluffernutter took care of that. 😉
Sorry if my posts seem short this week. The cable has been out at our house, and I am rushing to get these posts done at work. Quality posts will resume next week – #manfoodweek here we come!
Barbecue Chicken Burgers
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Yield: 4 burgers
Ingredients:
For the sauce:
½ cup ketchup
¼ cup molasses
2 tbsp. grated (or very finely chopped) onion
2 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tbsp. brown sugar
Hot sauce, to taste
For the burgers:
1 lb. ground chicken
¼ cup cornmeal (or ½ cup crumbled cornbread)
1 scallion, minced
1 tbsp. minced fresh cilantro
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
2/3 cup chopped pulled pork (optional)
5 tbsp. barbecue sauce, divided
For serving:
Burger buns, toasted on the grill
Grilled onion slices
Sliced cheddar cheese
Additional barbecue sauce
Directions:
Heat a grill to medium-high heat.
To make the barbecue sauce, combine all the ingredients in a saucepan over medium heat. Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup, about 7 minutes. Remove from the heat. Chill until ready to use.
To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, pulled pork (if using) and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined. Form the mixture into four equal patties. Transfer to a plate and refrigerate until ready to grill.
Oil the grates of the grill. Place the burger patties on the heated grill and cook about 3-4 minutes. Flip the burgers and brush the cooked sides generously with some of the remaining 3 tablespoons of barbecue sauce. Cook about 3 minutes, then flip once more and brush the second side with barbecue sauce. Top with cheese slices, if using. Cook just until cooked through and cheese is melted. Place the burgers on the toasted buns and top with grilled onion slices and additional barbecue sauce as desired.
Source: burgers from Pink Parsley Catering, sauce from Cook’s Illustrated
Brenda j Shewfelt
Wednesday 29th of December 2021
Don't apologize!! I'm trying these!! Quick and easy! I was going to make fudge with my leftover fluff, but forget that. THANK YOU!
Sasha (Global Table Adventure)
Tuesday 14th of June 2011
Whaaaat?? lol. Children everywhere are clamoring to your house. Watch out! :)
Amy
Monday 13th of June 2011
These sound amazing! I can only imagine how delicious they are hot with the crispy outside and the melty marshmallowy goodness inside!
Mama Chicken
Monday 13th of June 2011
oh man... way to kick it up a notch!
Sandra's Easy Cooking
Sunday 12th of June 2011
What an interesting recipe and I have to say that I just love it Kita! Amazing photos with delicious wontons!!