Almost forgot about this FANTASTIC dessert from my childhood.
Preheat oven to 400. On whole wheat bread, slather peanut butter fairly generously. Than top with marshmallow creme from a jar - making sure the topping extends as close to edges of bread as you can. Put on a cookie sheet and allow to slightly brown the top. The inside will be runny with a marshmallow and peanut butter goo and a nice crunch on the top, so be careful when eating.
Nascarcruzin wrote: Can I use regular marshmallow's and cook in a convection oven?
Reb
I don't know if you would get the crisp outer shell with a melted marshmallow center though. Plus using an oven toasts the bottom of the bread so you can hold it a little easier. Let me know if you try this though!
Haven't used a pie iron before - but if the taste is there - go for it!!! This is truly an easy delightful dessert. For those that have to have chocolate - I've been tempted to drop a few tiny choc morsels in the peanut butter before adding the marshmallow creme. The marshmallow creme is a bit tough to smooth out - but quite worth the effort!!
Very similar to what my sister has calls a "fluffernutter sandwich" - White bread, creamy peanut butter, marshmallow creme. Not toasted though. I must admit, they are pretty good!
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