Slathered in peanut butter and piled high with melted chocolate and toasty marshmallows, this Gluten-Free Fluffernutter S’more Sandwich is the end-all be-all.
I learned a lot of things in college:
How to take care of myself, what the truest friends are made of, that you don’t need a Benz if you have a BEAMER, that a good banana bread recipe can find you the man of your dreams, and so much more. (Oh, and a few academic things sprinkled in there too 😉 )
But of all the things I learned in college, maybe the most important was this:
How to make an open-faced fluffernutter s’more sandwich.
This genius creation was first whipped up by my bestie, AP. I don’t remember exactly how the sandwich came to be, but I can take a good guess that it came about how most things come about in college: a serious hankering for lunch/dessert and a pantry that was almost completely bare.
Necessity is the mother of invention, as they say! 😉
Once this sandwich was developed and perfected (I was more than happy to taste test each trial!) I swear it was lunch for weeks and weeks on end. And to this day, when I’m missing my bestie (whyyyy must she live 7 hours away?!) I whip up one of these bad boys and I’m whisked right back to our lovely little 60s era kitchen with her right by my side. 👯
Sigh. The good ol’ days.
Besides all of the wonderful nostalgia that this sandwich provides, it might just be the perfect gluten-free comfort food. Toasty Canyon Bakehouse Mountain White Bread, loads of warm, creamy peanut butter, and heaps of melted chocolate and fluffy toasted marshmallows – IT DOESN’T GET BETTER.
Also, if you close your eyes reaaaaaally tight while eating this sandwich, I swear you will almost be whisked away to a summertime bonfire. It’s all of the happy summertime memories, wrapped in one hearty made-for-winter package.
PERFECT for -6 degree Sundays in winter 😑, when all you want is spring/summer (Groundhog, you are SO FIRED.)
Side note – You’ve tried adding peanut butter to traditional s’mores, right? It will change the way you look at the world. Honestly.
A few tips for making this sandwich:
Start with very lightly toasted bread. The sandwich won’t be in the oven for very long at all, and you definitely want that crisp bottom layer. Trust me. Just make sure account for the fact that it WILL go into the oven, so toast it just a tad less than you usually would.
Make sure your broiler is on LOW! You do not want to burn that precious chocolate or mallow.
Watch the sandwiches carefully while they are in the oven. Do not walk away, do not multitask. Just stare at the fluffernuttery s’morey goodness. The chocolate and marshmallows can go from oozey and beautiful to a burnt mess in no time flat, so watch it like a hawk!
WARNING: These gluten-free fluffernutter s’more sandwiches are truly habit forming. That’s another important lesson I learned in college. #ThisIsWhyIRun
(Along with the life-changing peanut butter on traditional s’mores trick. Thank you for the education, VT!)
- 4 slices Canyon Bakehouse Mountain White bread
- 6 Tablespoons peanut butter
- 1 1.60 oz. milk chocolate candy bar, cut into chunks
- ¾ cup mini marshmallows
- Cover a cookie sheet in tin foil.
- Lightly toast the four slices of bread, and immediately spread them each with 1 ½ Tablespoons of peanut butter. Divide the chocolate into 4 equal servings, and then distribute the chocolate evenly over the slice of bread and peanut butter.
- Turn your broiler on LOW, and place the bread in the oven on the middle rack for 2-3 minutes, or until the chocolate is mostly melted. Remove from oven.
- Divide the marshmallows into 4 equal servings, and then evenly distribute over the bread.
- Return the bread to the oven, on the top rack for 30 seconds, or until marshmallows are light brown and toasted. Remove from oven.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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