Christmas Gift Guide 2019 Sponsor Stuffed Puffs

Good morning!! I would like to introduce you to Stuffed Puffs which would make a fun Christmas Stocking Stuffer. This is why Stuffed Puffs are our newest Christmas Gift Guide 2019 Sponsor.

Stuffed Puffs

Charlie and David both enjoy Smore and Charlie is always asking if we can make Smore. We never do and even though Stuffed Puffs might not be as fun as creating our own Smores now we have a chance to have Smore thanks to Stuffed Puffs.

Imagine Smores Indoors – the amazing Stuffed Puffs won’t let summer die! Just check out the website and also check out the Stuffed Puffs Swag.

Introducing S’mores Indoors

 Breakthrough in candy-making keeps the fun going!

Bethlehem, PA—September —  The s’more, a century-old American tradition, was re-born when Stuffed Puffs® debuted at WalMart® to rave reviews.

Using an innovative and proprietary manufacturing process, Stuffed Puffs puts the chocolate inside the marshmallow, so the chocolate melts while the marshmallow toasts, virtually guaranteeing a perfect s’more.

Stuffed Puffs puts an end to the frustration of juggling marshmallows, chocolate bars and graham crackers around a campfire or hot grill. It eliminates the chunks of un-melted chocolate or uneven blending of chocolate and marshmallow that turns traditional s’more-making into a hit-or-miss adventure.

Now, in the spirit of making a good thing even better, Stuffed Puffs is introducing S’mores IndoorsÔ — turning a favorite taste of summer into a year-round treat.

The introduction will feature a Stuffed Puffs S’mores Kit – a bag of Stuffed Puffs and 2 sleeves of graham crackers (no chocolate bars needed) – available in September, online at stuffedpuffs.com as well as at WalMart. 

“The idea was born around a campfire,” said Michael Tierney, who graduated from the Culinary Institute of America in Hyde Park, NY in 2010. “and now with Stuffed Puffs you can bring that experience indoors with just 7 seconds in the microwave – something you can’t do with traditional marshmallows and chocolate.”

Stuffed Puffs is a simple idea, but not easy to execute, which is why it hasn’t been done before,” Tierney continued. “I spent seven years figuring out a truly innovative system that breaks the rules of traditional candy making. 

And s’mores is only the starting point. We are already at work on different flavor and coating combinations for a treat that’s as instantly snackable as it is toastable.” 

Stuffed Puffs S’mores Kits Individual bags of Stuffed Puffs will still be available online and in-store at WalMart and other locations. Shop online or find a store near you that carries Stuffed Puffs 

OUR STORY

Everyone loves S’mores. Rich chocolate melted by a toasted marshmallow, sandwiched between crispy graham crackers. It’s a summer tradition – sweet perfection! Except, all too often, the chocolate doesn’t melt.

Stuffed Puffs has chocolate inside, so it melts while the marshmallow is roasting. You get a perfect S’more, every time. The manufacturing process is proprietary. The result is eminently shareable, America’s favorite sweet treat. Stuffed Puffs is the textbook definition of making a good thing better.

S’MORES BROWNIES

Making s’mores brownies is super simple when you’ve got Stuffed Puffs. Pick up your favorite boxed brownie mix and get baking

INGREDIENTS

  • 1 boxed brownie mix
  • ⅓ cup vegetable oil
  • 2 eggs
  • 3 tablespoons water
  • 5 graham crackers, smashed into crumbs
  • 1 bag Stuffed PuffsTM Filled Marshmallows
  • Cooking spray

DIRECTIONS

  1. Heat oven to 350 F and grease a 9 x 13 baking pan with cooking spray.
  2. In a large mixing bowl, whisk together brownie mix, oil, eggs and water.
  3. Transfer brownie mix to baking pan and bake for 20 minutes.
  4. While brownies bake, cut Stuffed Puffs in half.
  5. Remove brownies from oven. Coat top with a layer of graham cracker crumbs and then top with Stuffed Puffs, cut side down.
  6. Return brownies to oven and bake 5-7 minutes longer.
  7. Allow to cool slightly before cutting and serving while still warm.

More recipes:

Thank you,

Glenda, Charlie and David Cates

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