Hey there, fellow dessert lovers! If you’re craving something sweet, fun, and oh-so-easy to whip up, you’re in for a treat. Jet Puffed Marshmallow Creme is the secret to creating irresistible goodies that bring comfort and joy to any occasion. Get ready to dive into 32 delightful recipes that will have you reaching for that jar again and again—let’s get cooking!
Marshmallow Creme Fudge Delight
Perfect for satisfying your sweet tooth, this marshmallow creme fudge delight comes together quickly with minimal effort. Prepare to indulge in creamy, decadent goodness.
Ingredients
– 3 cups granulated sugar (for smooth texture)
– ¾ cup unsalted butter (cut into pieces for even melting)
– ⅔ cup evaporated milk (full-fat for richness)
– 12 oz semisweet chocolate chips (high-quality for best flavor)
– 7 oz marshmallow creme (use jarred for convenience)
– 1 tsp vanilla extract (pure for enhanced aroma)
– ½ cup chopped walnuts (optional, for crunch)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Combine 3 cups granulated sugar, ¾ cup unsalted butter, and ⅔ cup evaporated milk in a heavy saucepan over medium heat.
3. Stir constantly with a wooden spoon until the butter melts completely, about 3-4 minutes.
4. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom.
5. Bring the mixture to a boil without stirring, reaching exactly 234°F (soft-ball stage), which takes 10-12 minutes.
6. Remove from heat immediately once the temperature is reached to prevent burning.
7. Tip: Work quickly here to maintain the right texture—delay can cause graininess.
8. Add 12 oz semisweet chocolate chips and 7 oz marshmallow creme to the hot mixture.
9. Stir vigorously until the chocolate and marshmallow are fully melted and smooth.
10. Blend in 1 tsp vanilla extract and ½ cup chopped walnuts if using, ensuring even distribution.
11. Tip: For a glossy finish, avoid overmixing after adding vanilla.
12. Pour the fudge into the prepared pan, spreading it evenly with a spatula.
13. Let it cool at room temperature for 2 hours until set but still slightly soft.
14. Tip: For cleaner cuts, chill in the refrigerator for 30 minutes before slicing.
15. Lift the fudge out using the parchment overhang and cut into 1-inch squares.
Kick back and enjoy this fudge’s velvety texture and rich chocolate-marshmallow blend. Serve it chilled for a firmer bite or at room temperature for a melt-in-your-mouth experience—perfect alongside coffee or as a holiday treat.
Fluffy Marshmallow Cheesecake
Baking this dessert combines creamy cheesecake with marshmallow fluff for a light texture. It’s surprisingly simple to make and perfect for gatherings. Follow these precise steps for best results.
Ingredients
– 1 1/2 cups graham cracker crumbs (store-bought or homemade)
– 1/4 cup unsalted butter, melted (or use salted butter and omit salt)
– 24 oz cream cheese, softened to room temperature for smooth mixing
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs, at room temperature to prevent curdling
– 1 cup marshmallow fluff
– 1/2 cup heavy cream
Instructions
1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs and melted butter in a bowl.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes at 325°F until lightly golden.
5. Remove crust from oven and let cool completely on a wire rack.
6. In a large mixing bowl, beat cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
7. Add sugar and vanilla extract, then beat for another 2 minutes until fully incorporated.
8. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
9. Add eggs one at a time, beating on low speed for 30 seconds after each addition until just combined.
10. Gently fold in marshmallow fluff using a spatula until no streaks remain.
11. Pour filling over the cooled crust and spread evenly.
12. Tap pan gently on counter to release air bubbles.
13. Bake at 325°F for 45-50 minutes until edges are set but center still jiggles slightly.
14. Tip: Avoid overbaking to prevent cracking; the center will firm up as it cools.
15. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool gradually.
16. Remove from oven and let cool to room temperature on a wire rack for 2 hours.
17. Refrigerate cheesecake for at least 4 hours, or preferably overnight, to set fully.
18. Before serving, whip heavy cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
19. Spread or pipe whipped cream over the top of the cheesecake.
20. Tip: For easier slicing, dip a knife in hot water and wipe dry between cuts.
Yielding a cloud-like texture, this cheesecake melts smoothly with a sweet marshmallow hint. Serve chilled with a drizzle of chocolate sauce or fresh berries for contrast. It’s ideal for parties or a comforting treat.
Jet Puffed Berry Parfait
This parfait layers fluffy marshmallows with fresh berries and creamy yogurt for a quick, satisfying treat. Try it for breakfast or dessert—it’s ready in minutes.
Ingredients
– 2 cups Jet Puffed marshmallows, mini or regular cut small
– 1 cup plain Greek yogurt, full-fat for creaminess or low-fat for lightness
– 1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen thawed
– 2 tbsp honey, adjust to sweetness preference
– 1/2 tsp vanilla extract, pure for best flavor
Instructions
1. Wash and pat dry the mixed berries if using fresh, then slice strawberries into small pieces.
2. In a medium bowl, combine Greek yogurt, honey, and vanilla extract, stirring until smooth and well blended.
3. Gently fold the mixed berries into the yogurt mixture using a spatula to avoid crushing them.
4. Layer the bottom of a serving glass or bowl with half of the Jet Puffed marshmallows.
5. Spoon half of the berry-yogurt mixture over the marshmallow layer, spreading it evenly.
6. Repeat the layers with the remaining marshmallows and berry-yogurt mixture.
7. Chill the parfait in the refrigerator for at least 10 minutes to let flavors meld and marshmallows soften slightly.
8. Serve immediately after chilling, garnishing with extra berries if desired.
Gently scoop into this dessert to enjoy the contrast of soft, sweet marshmallows with tangy yogurt and juicy berries. For a fun twist, add a sprinkle of granola between layers for extra crunch, or serve it in individual jars for a portable snack.
No-Bake Marshmallow Creme Pie
Bypass the oven for this creamy, dreamy dessert. It’s a fuss-free pie that comes together in minutes. Perfect for last-minute cravings or hot summer days.
Ingredients
– 1 9-inch graham cracker crust (store-bought or homemade)
– 1 7-oz jar marshmallow creme
– 1 cup heavy cream, chilled
– 1 tsp vanilla extract (or almond extract for variation)
– ¼ cup powdered sugar, sifted to avoid lumps
– Fresh berries for garnish (optional, for color and freshness)
Instructions
1. Place the graham cracker crust on a flat surface.
2. In a large mixing bowl, combine the marshmallow creme, vanilla extract, and powdered sugar.
3. Use a hand mixer on medium speed to blend until smooth, about 1 minute.
4. In a separate chilled bowl, pour the heavy cream.
5. Whip the heavy cream with the mixer on high speed until stiff peaks form, approximately 2-3 minutes.
6. Gently fold the whipped cream into the marshmallow mixture with a spatula until fully incorporated.
7. Spoon the filling into the graham cracker crust, spreading it evenly.
8. Refrigerate the pie for at least 4 hours or until set.
9. Garnish with fresh berries before serving if desired.
Zesty and light, this pie offers a fluffy texture with a sweet vanilla-marshmallow flavor. Serve it chilled with a drizzle of chocolate sauce or crumbled cookies for added crunch.
Creamy Marshmallow Cookie Sandwiches
Delightfully simple and irresistibly sweet, these creamy marshmallow cookie sandwiches come together with minimal effort. Perfect for satisfying sudden sugar cravings or impressing guests with homemade treats. They require no baking and set up quickly for instant gratification.
Ingredients
– 1 cup graham cracker crumbs (store-bought or crush your own)
– 1/2 cup unsalted butter, melted (cool slightly to avoid melting marshmallows)
– 2 cups mini marshmallows (use fresh for best meltability)
– 1/4 cup powdered sugar (sift if lumpy for smoother texture)
– 1 tsp vanilla extract (pure extract recommended for better flavor)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs and melted butter in a medium bowl, mixing until crumbs are fully coated and mixture holds together when pressed.
3. Press the crumb mixture firmly into the prepared pan in an even layer, using the bottom of a measuring cup to compact it.
4. Sprinkle mini marshmallows evenly over the crust layer, ensuring full coverage to every edge.
5. Place the pan under a preheated broiler on high for 1-2 minutes, watching closely until marshmallows are puffed and golden brown.
6. Remove from broiler and immediately sift powdered sugar over the toasted marshmallows to prevent sticking.
7. Drizzle vanilla extract evenly across the surface for enhanced flavor infusion.
8. Allow to cool at room temperature for 30 minutes until marshmallow layer is set but still slightly soft.
9. Lift the slab from the pan using parchment overhang and place on a cutting board.
10. Cut into 12 equal squares using a sharp knife wiped clean between cuts for neat edges.
11. Sandwich two squares together with the marshmallow sides facing inward, pressing gently.
Amazingly creamy with a satisfying crunch, these sandwiches offer a perfect textural contrast. The toasted marshmallow flavor shines through with vanilla undertones. Try serving them chilled for a firmer bite or slightly warmed for gooey indulgence.
Jet Puffed S’mores Bars
Unwrap your favorite childhood campfire treat in bar form—these Jet Puffed S’mores Bars deliver gooey marshmallow, rich chocolate, and crunchy graham in every bite. They’re no-bake, fuss-free, and perfect for satisfying sweet cravings fast.
Ingredients
– 2 cups graham cracker crumbs (store-bought or crush 16 full sheets)
– 1/2 cup unsalted butter, melted (or use salted and omit added salt)
– 1/4 cup granulated sugar
– 1/4 tsp salt (skip if using salted butter)
– 2 cups Jet Puffed marshmallows (mini work best for even melting)
– 1 cup semi-sweet chocolate chips (milk chocolate for sweeter bars)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until mixture resembles wet sand.
3. Press mixture firmly into the prepared pan using the bottom of a measuring cup to create an even, compact layer.
4. Sprinkle chocolate chips evenly over the crust, avoiding clumps for consistent distribution.
5. Top with marshmallows in a single layer, covering the chocolate completely.
6. Place pan under a preheated broiler on high, 6 inches from heat, for 1-2 minutes until marshmallows are golden brown—watch closely to prevent burning.
7. Let bars cool completely at room temperature for 1 hour to set, then refrigerate for 30 minutes to firm up further.
8. Use parchment overhang to lift bars from pan, then slice into 9 squares with a sharp knife wiped clean between cuts for neat edges.
Serve these bars slightly chilled for a satisfying snap from the crust against the soft, sticky marshmallow and melted chocolate. They’re ideal for parties or as a quick dessert—try drizzling with caramel or crushing extra graham crackers on top for added crunch.
Crispy Marshmallow Treats
Kick off your snack game with these irresistible crispy marshmallow treats. They’re simple to make and impossible to resist. Perfect for parties or a quick sweet fix.
Ingredients
– 6 cups crispy rice cereal (such as Rice Krispies)
– 10 oz bag marshmallows (mini work best for even melting)
– 3 tbsp unsalted butter (plus extra for greasing)
– 1/2 tsp vanilla extract (optional, for extra flavor)
– Pinch of salt (to balance sweetness)
Instructions
1. Grease a 9×13 inch baking dish with butter to prevent sticking.
2. Melt 3 tbsp butter in a large pot over low heat, stirring constantly to avoid browning.
3. Add the entire bag of marshmallows to the melted butter, stirring until completely melted and smooth, about 5 minutes.
4. Remove the pot from heat and quickly stir in 1/2 tsp vanilla extract and a pinch of salt.
5. Immediately pour in 6 cups crispy rice cereal, folding gently to coat evenly without crushing the cereal.
6. Transfer the mixture to the greased baking dish, spreading it evenly with a buttered spatula or hands.
7. Let cool at room temperature for at least 1 hour until firm to the touch.
8. Cut into squares using a sharp knife for clean edges.
Heavenly crisp and chewy, these treats offer a satisfying crunch with a sweet, gooey center. For a fun twist, drizzle with melted chocolate or sprinkle with colored sugar before serving.
Nutty Marshmallow Creme Bars
These nutty marshmallow creme bars deliver chewy, gooey satisfaction with minimal effort. They’re perfect for potlucks, quick desserts, or a sweet snack any time.
Ingredients
– 1 cup graham cracker crumbs (store-bought or crushed)
– 1/2 cup unsalted butter, melted (or margarine for dairy-free)
– 1 cup semisweet chocolate chips
– 1 cup chopped walnuts (or pecans for variation)
– 1 jar (7 oz) marshmallow creme
– 1/4 cup sweetened condensed milk (shake can well)
Instructions
1. Preheat oven to 350°F and grease an 8×8 inch baking pan lightly with butter or cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
3. Press crumb mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake crust for 8 minutes at 350°F until lightly golden and set.
5. Remove pan from oven and sprinkle chocolate chips evenly over the hot crust.
6. Let chocolate chips sit for 2 minutes to soften from residual heat, then spread smoothly with a spatula.
7. Sprinkle chopped walnuts evenly over the chocolate layer.
8. In a small bowl, gently fold marshmallow creme and sweetened condensed milk together until just combined; avoid overmixing to keep it fluffy.
9. Drop spoonfuls of marshmallow mixture over the nut layer, then spread carefully to cover without disturbing layers underneath.
10. Bake for 15 minutes at 350°F until marshmallow topping is puffed and lightly browned.
11. Cool bars completely in the pan on a wire rack for at least 2 hours to set properly before cutting.
12. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
Heavenly chewy and rich, these bars feature a crisp base, melty chocolate, and toasted nuts. Serve them chilled for a firmer texture or slightly warmed to highlight the gooey marshmallow center. They pair wonderfully with a glass of cold milk or as a decadent ice cream topping.
Marshmallow Creme Chocolate Truffles
Yep, these truffles are dangerously simple. You’ll have rich, fudgy bites ready in no time. No baking required—just mix, chill, and enjoy.
Ingredients
– 1 cup marshmallow creme
– 1 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, softened
– 1/2 cup cocoa powder, for coating
Instructions
1. Combine 1 cup marshmallow creme, 1 cup chocolate chips, 1/4 cup heavy cream, and 2 tbsp butter in a microwave-safe bowl.
2. Microwave the mixture on high for 30 seconds, then stir until smooth; if needed, heat in 10-second bursts to avoid scorching.
3. Chill the mixture in the refrigerator for exactly 1 hour, or until firm enough to handle without sticking.
4. Scoop tablespoon-sized portions and roll them into balls using your hands; work quickly to prevent melting.
5. Place 1/2 cup cocoa powder in a shallow dish and roll each truffle to coat evenly, tapping off excess.
6. Arrange the coated truffles on a parchment-lined tray and refrigerate for another 30 minutes to set fully.
With a velvety texture and deep chocolate flavor, these truffles melt in your mouth. Try rolling them in crushed nuts or sprinkles for a festive twist, or serve alongside coffee for a decadent treat.
Jet Puffed Banana Boat Dessert
Keep it simple with this no-bake treat that combines creamy marshmallows and sweet bananas. Kids love making these, and cleanup is minimal.
Ingredients
– 4 ripe bananas (slightly firm works best)
– 1 cup Jet-Puffed mini marshmallows (or regular, chopped)
– 1/2 cup semi-sweet chocolate chips (milk chocolate works too)
– 1/4 cup graham cracker crumbs (store-bought or crushed)
– 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
Instructions
1. Peel 4 bananas and slice each in half lengthwise, keeping the skin on one side for support.
2. Place banana halves cut-side up on a baking sheet lined with parchment paper.
3. Drizzle 2 tbsp melted butter evenly over the banana surfaces.
4. Sprinkle 1/2 cup chocolate chips uniformly across all banana halves.
5. Top with 1 cup mini marshmallows, covering the chocolate layer.
6. Broil on high for 2–3 minutes until marshmallows are golden brown and chocolate is melted.
7. Remove from oven and immediately sprinkle with 1/4 cup graham cracker crumbs.
8. Let cool for 1 minute before serving to avoid burns.
Ready to enjoy warm with a gooey, melty center and crisp topping. Try adding a scoop of vanilla ice cream for extra indulgence or drizzle with caramel sauce.
Fruity Marshmallow Creme Dip
Vividly sweet and creamy, this dip combines fruity flavors with marshmallow fluff for an irresistible treat. Perfect for parties or quick snacks, it comes together in minutes. Serve with fresh fruit or cookies for dipping.
Ingredients
– 1 cup marshmallow creme (use fresh for best consistency)
– 8 oz cream cheese, softened to room temperature (for smoother blending)
– 1/2 cup powdered sugar (sift if lumpy)
– 1 tsp vanilla extract (pure for better flavor)
– 1/4 cup strawberry jam (or any berry jam, adjust sweetness)
– Assorted dippers: apple slices, graham crackers, or pretzels (optional)
Instructions
1. Place softened cream cheese in a medium mixing bowl.
2. Add marshmallow creme and use an electric mixer on medium speed to blend until smooth, about 2 minutes.
3. Tip: Scrape down the sides of the bowl with a spatula to ensure no lumps remain.
4. Gradually add powdered sugar while mixing on low speed to avoid dust clouds.
5. Pour in vanilla extract and mix for 30 seconds until fully incorporated.
6. Fold in strawberry jam with a spatula until just swirled; avoid overmixing to maintain ripples.
7. Tip: For a stronger fruit flavor, warm the jam slightly in the microwave for 10 seconds before adding.
8. Transfer the dip to a serving bowl and cover with plastic wrap.
9. Chill in the refrigerator for at least 1 hour to firm up and meld flavors.
10. Tip: If serving immediately, the dip will be softer but still delicious.
11. Arrange dippers like apple slices or graham crackers around the bowl for serving.
This dip boasts a fluffy, smooth texture with a sweet vanilla base and fruity swirls. The contrast of creamy marshmallow and tangy jam makes it addictive. Try it as a filling for sandwich cookies or a topping for waffles.
Velvety Chocolate Marshmallow Mousse
Velvety chocolate marshmallow mousse combines rich cocoa with fluffy sweetness for an effortless dessert. This no-bake treat comes together quickly with minimal ingredients. Perfect for satisfying chocolate cravings without turning on the oven.
Ingredients
– 1 cup semisweet chocolate chips (use high-quality for best flavor)
– 2 cups mini marshmallows (fresh ones melt more evenly)
– 1/2 cup whole milk (substitute with heavy cream for richer texture)
– 1 cup heavy whipping cream (chilled for better whipping)
– 1 tsp vanilla extract (pure extract recommended)
Instructions
1. Combine chocolate chips, marshmallows, and milk in a medium saucepan.
2. Heat over low heat, stirring constantly, until marshmallows and chocolate completely melt—about 5–7 minutes. Tip: Keep heat low to prevent scorching.
3. Remove from heat and stir in vanilla extract until fully incorporated.
4. Let the chocolate mixture cool to room temperature, about 15–20 minutes.
5. Pour heavy whipping cream into a large mixing bowl.
6. Whip cream with an electric mixer on high speed until stiff peaks form, about 2–3 minutes. Tip: Chill the bowl and beaters beforehand for faster whipping.
7. Gently fold the cooled chocolate mixture into the whipped cream until no white streaks remain.
8. Divide the mousse evenly among 4 serving dishes or ramekins.
9. Refrigerate for at least 2 hours, or until set and chilled. Tip: Cover with plastic wrap to prevent a skin from forming.
Oozing with decadent chocolate flavor and airy marshmallow sweetness, this mousse delivers a silky-smooth texture that melts on the tongue. Serve it topped with fresh berries or crushed cookies for added crunch, or enjoy it straight from the fridge for a cool, indulgent treat.
Marshmallow Creme Peanut Butter Brownies
Perfectly fudgy brownies get an upgrade with swirls of sweet marshmallow creme and rich peanut butter. These bars are a nostalgic treat that comes together quickly with pantry staples. Expect a chewy, gooey texture that’s impossible to resist.
Ingredients
– 1 cup unsalted butter, melted (or use salted and omit added salt)
– 2 cups granulated sugar
– 4 large eggs, at room temperature for better mixing
– 1 tsp vanilla extract
– 1 cup all-purpose flour, spooned and leveled
– ¾ cup unsweetened cocoa powder
– ½ tsp salt
– 1 cup semi-sweet chocolate chips
– 1 cup creamy peanut butter, natural or regular both work
– 1 cup marshmallow creme
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking pan, then line with parchment paper for easy removal.
2. In a large bowl, whisk together melted butter and sugar until fully combined and smooth.
3. Add eggs one at a time, whisking well after each addition to incorporate air for a lighter texture.
4. Mix in vanilla extract until just blended.
5. Sift in flour, cocoa powder, and salt to avoid lumps, then fold gently until no dry streaks remain.
6. Stir in chocolate chips evenly throughout the batter.
7. Spread batter into the prepared pan using a spatula to create an even layer.
8. Drop spoonfuls of peanut butter and marshmallow creme randomly over the batter surface.
9. Use a knife to swirl the toppings into the batter for a marbled effect, being careful not to overmix.
10. Bake for 25-30 minutes, until the edges are set and a toothpick inserted comes out with moist crumbs (not wet batter).
11. Cool completely in the pan on a wire rack for at least 1 hour before slicing to ensure clean cuts.
Very fudgy and dense, these brownies have a satisfying chew from the peanut butter swirls and pockets of melted marshmallow. The contrast between the deep chocolate base and sweet toppings makes each bite dynamic. Serve slightly warmed with a scoop of vanilla ice cream for an indulgent dessert, or cut into small squares for a party treat.
Conclusion
Simply irresistible! This collection of Jet Puffed Marshmallow Creme treats offers endless sweet inspiration for any occasion. We hope you find a new family favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
