- For the cone
12 thin slices white sandwich bread, crusts removed
- For the Fluffernutters
2 cups confectioners' sugar
1/2 cup creamy peanut butter
For the cones
Preheat the oven to 350 F.
Place a bread slice on your work surface and use a rolling pin to flatten it to 3/80inch thickness. Slice the piece in half diagonally, and wrap a half around a #800 pastry tip. Then insert it inside another pastry tip to hold the bread in place. Repeat with the remaining pastry tips (if you have 12 tips, you will be able to make 6 cones at a time). Place the cones on a rimmed baking sheet and bake until golden, about 5 minutes. Cool for 5 minutes before removing the bread cones from the tips. Repeat with remaining bread slices.
For the Fluffernutters
Place the confectioners' sugar in a small bow. Roll a marshmalllow in the sugar to evenly coat it, rolling and pressing it into a 1-inch ball. Place the marshmallow on an aluminum-foil-lined baking sheet. Repeat with the remaining marshmallows.
Set an oven rack at the top position (about 3-inches from the broiler element) and heat the broiler to high. Place the baking sheet in the oven and broil until the marshmallows are lightly browned, 15-30 seconds (watch your broiler closely, as heat intensity varies). Or, if you have a kitchen blowtorch, torch the marshmallows until browned.
Fill each cone with 1 teaspoon of the peanut butter, and place 1 browned marshmallow on top. Serve immediately.
Make ahead: The bread cones can be toasted up to 3 days in advance. Store them in an airtight container in a cool, dry place.
- Other, Desserts
- North American