Halloween Chocolate Covered Fluffernutter Cookies are a super easy no-bake treat that will be a festive addition to your Halloween party. We’re going sweet and salty with this one by sandwiching the peanut butter and marshmallow creme between two buttery Ritz crackers.
Are you familiar with fluffernutter?
It’s essentially a combination of peanut butter and marshmallow creme resulting in a sweet and salty spread that is perfect for sandwiches or these Halloween treats.
I didn’t grow up with fluffernutter, but I love this stuff!
The fluffernutter spread on the Ritz Cracker is really the perfect combination of sweet and salty.
And then you add the chocolate on the top and you’ve got the whole package. All my favorite things in one treat.
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Key to Success #1 – Swirl the Fluffernutter
Fluffernutter is a simple mix of creamy peanut butter and decadent marshmallow creme.
You’ll want equal parts of each so we’re using a 10-ounce jar of marshmallow creme and 1 cup of smooth peanut butter.
Put both the peanut butter and marshmallow creme into a medium-sized bowl, then use a spatula to swirl them together.
You do not need to fully combine them. Just stir gently until the peanut butter and marshmallow creme are evenly distributed.
It makes a pretty presentation when you swirl the white marshmallow and the tan peanut butter together.
If you’d rather fully combine them, you certainly can! It will be perfect either way.
Key to Success #2 – Freeze for Easy Dipping
This Halloween treat is so easy that it doesn’t need a lot of keys to success, but perhaps my best tip is freezing these bad boys before you try to dip them.
Use a butter knife to scoop out about 1 teaspoon of fluffernutter and place it onto the bottom of one Ritz cracker.
Next, take another Ritz cracker and press it on top to make a sandwich.
Press down gently only until the fluffernutter spreads to the edge of the crackers.
Do not press down so much that the fluffernutter squishes out the side.
You don’t have to spread the fluffernutter fully and evenly over the cracker.
Just plop a little bit into the center then use the top cracker to squish it to the edges.
It doesn’t have to be perfect! Freezing the cookies will cover up a multitude of sins with the fluffernutter filling.
Place the cookies into a cookie sheet or tray that has been lined with waxed paper and place them into the freezer for about an hour until they are firm.
You can leave them in the freezer for more than an hour if desired. Freezing the cookies will not mess them up at all.
The purpose of freezing them is so that the entire cookie will stick together solidly. That will make dipping them super easy.
Key to Success #3 – Dip Then Decorate
When the cookies are frozen solid, it’s time to melt the chocolate to dip them.
We’re using chocolate-flavored and vanilla-flavored almond bark instead of melting chocolate chips or other chocolates.
The almond bark melts really smoothy.
It is perfect for dipping these Fluffernutter Cookies and many different treats because you don’t have to worry about it seizing up while it’s melting.
Use two forks to dip the Fluffernutter Cookies into the melted almond bark.
Fully submerge the cookie into the melted chocolate then place one fork under the bottom of the cookie and bring it up out of the almond bark.
Wipe the back of the fork off onto the edge of the bowl so that the excess almond bark runs back down into the bowl.
Then gently place one edge of the chocolate covered cookie onto the waxed paper and gently pull the fork out from under it.
Finally, sprinkle on any type of sprinkles or eyeballs or other Halloween decorations that you like.
It’s that easy to make these Halloween Fluffernutter Cookies!
Here are some of our favorite Halloween Sprinkles:
- Monster sprinkles with bones and eyeballs
- Mickey Mouse Halloween Sprinkles
- Bats and Blood Red Sprinkles
- Halloween Nonpareils
- Assorted Halloween Sprinkles
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Save this Halloween Fluffernutter Cookies recipe to your favorite Halloween Food board or your Halloween Party Ideas board.
- 1 cup peanut butter
- 1 jar (10 oz) marshmallow creme
- 80 Ritz crackers
- 8 oz chocolate almond bark
- 8 oz white almond bark
- assorted Halloween sprinkles
- In a small bowl, stir together the peanut butter and marshmallow creme until marbled together.
- Use a table knife to place about 1 teaspoon of peanut butter marshmallow mixture between two Ritz crackers. Gently press crackers together just until peanut butter and marshmallow mixture spreads to the edges of the crackers.
- Place cookies on a baking sheet covered with waxed paper. Place cookies in the freezer for about 1 hour until firm.
- In two medium-sized microwave-safe bowls, separately melt both varieties of almond bark. Heat on high power for 1 minute then stir well. Heat in 30-second intervals, stirring often, until almond bark is smooth.
- Remove cookies from the freezer and use two forks to dip each cookie into the melted almond bark.
- Place covered cookies into a sheet of waxed paper than add sprinkles or decorations as desired.
For a different look, consider dipping only half of each cookie into the almond bark.
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Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 118mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.
But wait, there’s more …
Don’t miss our Cute and Easy Halloween Treats recipe roundup. We’re sharing lots of great Halloween treat ideas for your next Halloween party.