Baby Ruth® Homemade Whoopie Pies

Summer is officially here, by school standards and by calendar standards. Plus, the weather has changed as well. Now we have long and warm or hot days in the sun, and we’re still trying to find fun activities and recipes to do and make on rainy days and during evenings. We live in New England, where Whoopie Pies are king, and we’ve started making Homemade Whoopie Pies. We try to dress them up. The original recipe is fun, and even with that, you can play around with different cream fillings. You can go seasonal, and you can add candy to the filling as well.

Have you had Baby Ruth lately? I had the pleasure recently of introducing them to my kids this year. We always love to go to Stop & Shop and we love their candy aisle. What’s not to love? It’s right in the center of the store and is filled with the candy I loved as a kid, but it’s even better now! Baby Ruth has a new and improved recipe! And I was already a big fan of their caramel, peanuts and nougat, but now it’s even tastier. I love that they’re great for baking and recipes. I love them for summer snacks, and I love them for my Homemade Whoopie Pies as well.

Baby Ruth® Homemade Whoopie Pies:

What You Need:

For the Cake part:

1 3/4 cups all-purpose flour
1 egg
2/3 cup cocoa powder (we use unsweetened)
1 1/4 tsp baking soda
1 tsp vanilla extract
Pinch of salt
1 cup buttermilk, at room temp
1 stick unsalted butter, softened
1 cup sugar

For the Filling part:
Baby Ruth® Fun Size, about 4-5 bars, chopped
1 stick unsalted butter, softened
2 cups marshmallow fluff, a New England favorite
1 cup powdered sugar
1 tsp vanilla extract
Pinch of salt

What You Do:

1 – First, preheat oven to 350°F.

2 – Then, sift together your dry ingredients (flour, cocoa powder, baking soda, salt), and set aside.

3 – Line two baking sheets with parchment paper.

4 – Use a mixer to cream together butter and sugar, until it’s light and fluffy.

5 – Add egg, and vanilla, and then mix until well combined. Add in buttermilk last.

6 – Then, slowly add your dry ingredients, and mix until just combined.

7 – Scoop your batter (I use a large spoon) onto the baking sheets and make sure to space them a few inches apart.

8 – Bake for 10-12 minutes and then allow to cool completely.

9 – Place all filling ingredients (except Baby Ruth) into a large bowl and beat until creamy.

10 – Lastly, stir in your Baby Ruth®.

11 – Assemble your Whoopie Pies by spreading filling on the flat sides of the pies.

12 – Store in fridge, for up to a week.

And that’s it! They’re so much fun to make and so delicious! They are messy, of course, like all good things. They’re perfect for a summer day activity. And you can serve them for a get together or just enjoy them for yourself!

So, have you tried the new Baby Ruth yet? Do you love Homemade Whoopie Pies?