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Can you feel it in the air? Purim is coming up sooner than you think. That means that this blog is about to be filled with all kinds of exciting purim-y treats, starting with these insanely good Fluffernutter Hamantaschen.
Let’s talk about Hamantaschen flavors for a minute or two. Unless you’ve been living under a rock, you’ve probably noticed that the internet explodes right around this time of year with an abundance of uber-creative varieties. Last year’s flavor, my peanut butter filled brownie hamantaschen, went totally viral – and for good reason. They’re awesome – simple as that. I even gathered together a ton of these flavors in this handy-dandy Ultimate Hamantaschen Roundup!
This year, I’ve got another awesome flavor for you: Fluffernutter. Yes, they’re awesome – probably even better than they sound! These hamantaschen are super chewy and even a bit crispy. And the filling? It’s to die for, trust me on that.
- ½ cup oil
- 1 cup peanut butter
- ¼ cup light corn syrup
- ¾ cup sugar
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
- 2⅓ cups flour
- 1 cup peanut butter
- 1 cup marshmallow fluff
- Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- In the bowl of an electric mixer on medium speed, beat together the oil and peanut butter until smooth.
- Add the corn syrup, sugar and brown sugar and beat until smooth. Mix in the baking powder, vanilla and eggs. Turn the mixer to low and add the flour. Beat until the flour is incorporated.
- Combine the peanut butter and marshmallow fluff until smooth. I found this easiest to do using the whisk of an electric mixer. Set aside.
- Roll out the dough on a floured-surface to about ⅛th inch thickness.
- Cut out circles of the dough and place about a half a teaspoon of the filling in the center of each one. Fold the corners together to form the hamantaschen shape. Use this guide for tips. (Dough will be delicate, so handle with care.)
- Place hamantashen on tray and bake at 350 for 10-12 minutes.
- Hamantaschen will be soft when they come out of the oven, but will firm up as they cool, so don't be tempted to overbake them.
Note: While I found this dough workable, it’s not the easiest to work with. The peanut butter flavor is incredible, and it has no margarine – not to mention the most amazing chewy flavor. If you want an easier to work with, more traditional dough, use this one. (Personally, I think it’s worth the effort!)
Tools needed for this recipe:
Marble Board (makes rolling out the dough easier)
If you liked this recipe, make sure to check out this Ultimate Hamantaschen Roundup
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Thanks for stopping by friends! I’ve got all kinds of exciting purim recipes coming your way soon, so stay tuned! – Miriam
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