Peanut Butter Marshmallow Candy

Merry Christmas! Too soon? It is December, so, for me, it’s Christmas all month long!

I wanted to kick off this holiday baking month with some “candy” that my mom makes each year for Christmas. Traditionally, my mom makes these with a thick peanut butter crust and a layer of chocolate on top. I added some homemade marshmallows between those two layers to kick it up a notch, to turn my moms PB Candy into PB Fluff Candy! Or could we call it S’mores Candy?

Let’s stick with PB Fluff—bring back some of those happy childhood times when you would open your lunchbox up to a peanut butter and fluff sandwich!

Anyways, let’s stop being sidetracked by childhood nostalgic moments...

Each year for Christmas, my mom will make at least two pans of this incredible candy. Usually, it will go out as gifts with some other homemade breads and cookies, wrapped in adorable tins with snowmen on them, spreading endless cheer. Other times, my brothers and I will eat so much that we get stomachaches, but it’s worth it.

First off, who doesn’t love peanut butter?!(—another nut butter can be substituted!) But peanut butter. You can eat it by the spoonful, you can put it on toast, you can eat it by the spoonful, you can cover fruit in it. Yeah, endless possibilities, and you can turn it into a thick, wonderfully sinful crust that you will eat 10 pieces too many of. Sounds magical, huh?

Want some homemade marshmallows on top? This recipe from over the summer is OH so simple, and makes this candy that much more fabulous. Final piece of this delicious puzzle? A melted butter and chocolate glaze—as you know peanut butter and chocolate ARE a match made in dessert heaven!

While this may not be coated in candy canes or be a cute little gingerbread man that you can decorate with icing and sprinkles, this is such a fabulously tasty peanut butter fluff candy that can be given as gifts, enjoyed at holiday parties, or just quietly eaten in the corner with a fork…

I would say go ahead, make a batch, but I think that saying make three batches is going to be your safest bet—you will not want to run out of this candy at any point during this absolutely magical month of December!



Butter (melted)—12 oz, or 1 ½ C

Peanut Butter—17.5 oz, or 2 C

Confectioner’s Sugar—22.5 oz, or 4 ½ C

Graham Cracker Crumbs—1.5 oz, or ½ C

Oats—4.5 oz, or 1 ¼ C

Marshmallows—Recipe found here, or 1 bag (fluff can be used, too!)

Butter—4 oz, or ½ C

Semi-Sweet Chocolate Chips—12 oz, or 2 C


In a large bowl, combine the 12 oz of melted butter, peanut butter, confectioner’s sugar, graham cracker crumbs and oats.

Mix until a dough forms.

Press into the bottom of a 9” x 13” pan.

Next, whether you have decided to just use store bought marshmallows, or my homemade marshmallow recipe (super simple!), layer this on top next.

This homemade marshmallow recipe will take only about 20-25 minutes to make. It’s so quick and easy, and who won’t be impressed by them??!

In a heatproof bowl, melt together the 4 oz or butter and chocolate chips either in your microwave or over a double boiler.

Once melted and mixed, pour over your marshmallows.

Allow to set and cool.

Cut and enjoy!

Bon Appétit!

Apple Crisp

If I haven’t said it enough, fall is by far one of the most beautiful times of the year. There’s this special smell in the air, the leaves are showing off for the final time of the year with their incredible colors, it’s just chilly enough to bust out those cozy sweaters, amazing goodies at the fall markets, our wedding is next fall (!!), and, of course, all of the crisps, pies, apple and pumpkin everything is in season!

Did I give you enough reasons to be obsessed with autumn?!

Next stop on the fall infatuation trail? Apple Crisp!

This recipe was made special for my fiancé. He is literally obsessed with any desserts apple. Whether it’s blizzarding in February or 90˚ in July, Roberto wants all things apple. Sometimes I entertain him, like with these Apple Pie Hearts. And now that it’s October, it’s a must that he gets his apple fix.

What makes a crisp stand out? First we start with the apple. I like to use half granny smith and half honey crisp. The granny smith has such a distinct tartness that it would be too overwhelming on its own, but necessary to balance out the sweetness of a honey crisp. Why honey crisp apples? Because just that—sweet. You may use whatever apple or apples that best suit your taste buds, but for me, you can never go wrong with these two!

The topping on a crisp is also something that you can really make unique. In our house, oats is a must have! Then some extra crunch and saltiness with the pecans, add in the sugar (brown for me, please!), and some spice to round out the flavors.

I love just how much you can specialize this dessert. From the apple filling, to the topping, to whatever garnish you decide to put on top, a crisp is whatever screams yummy to you! Now all you need to do is bake it in some absolutely adorable Le Creuset Mini Cocottes (Roberto proposed to me with the ring inside one of those cute little cocottes!), and you have yourself the perfect apple crisp!


filling ingredients

Apples—2 medium sized (I like to use 1 granny smith:1 honey crisp)

Butter—1.5 oz, or 3 TBL

Flour—3 oz, or ½ C

Brown Sugar—2 oz, or ¼ C

Cinnamon—0.15 oz, or 1 tsp

Nutmeg—0.1 oz, or ½ tsp



Chop your two apples into small, bite sized pieces.

I like to use one granny smith and one honey crisp—this gives your crisp a delightful balance of sweet and tart!

Cut your butter into small cubes.

In a bowl, combine the flour, brown sugar, cinnamon and nutmeg. Mix.

Add in your apples and toss to completely coat the fruit.

Mix in your butter.

Portion into whatever ramekins you are going to use for your crisps, filling them about ¾ of the way.

I use small Le Creuset cocottes, but any small, ovenproof dish will work. If you want one large crisp, that is of course just as tasty!


topping ingredients

Butter—2 oz, or 4 TBL

Oats—2 oz, or ½ C

Brown Sugar—4.5 oz, ½ C + 1 TBL

Pecans (chopped)—2.5 oz, or ½ C

Cinnamon—0.15 oz, or 1 tsp




Preheat the oven to 400˚ F.

Mix together the oats, brown sugar, chopped pecans, cinnamon and salt.

Add in your butter. Either using a pastry blender or your hands (my preference!), rub the butter into the dry ingredients until there are no pockets of the dry mixture.

Divide evenly on the top of the apples that you have prepared in your ramekins.

Put in your preheated oven and bake for 20-25 minutes, until the topping of your crisp is golden and the entire house smells of scrumptious apples!

Although you may be tempted to eat this right away, allow to cool for at least 5 minutes.

Optional toppings—whipped cream, ice cream (pumpkin is a delectable choice!), or even some plain yogurt!


Bon Appétit! 

Spicy Oatmeal Raisin Cookies

Here you have it, my friends, a spicy oatmeal raisin cookie that will make your transition from summer to fall about 100x easier! Don’t be afraid to pack away your cute sandal wedges and bikinis to exchange them for adorable boots and oversized sweaters, because this cookie will comfort you the whole way through!

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