Marshmallow Peanut Butter Squares Recipe

Introduction

These Marshmallow Peanut Butter Squares are a delightful no-bake treat combining creamy peanut butter, sweet butterscotch, and fruity mini marshmallows. They’re easy to make and perfect for satisfying your sweet tooth with a chewy, rich texture.

Ingredients

• ½ cup unsalted butter
• 1 cup creamy peanut butter (Peter Pan brand recommended)
• 11 ounces butterscotch chips (Nestle Toll House brand recommended)
• 1 teaspoon vanilla extract
• 10 ounces fruity-flavored mini marshmallows (Jet-Puffed brand recommended)

Instructions

1. Step 1: Line an 8×8 inch straight-sided baking pan with parchment paper, leaving an overhang on the sides. Lightly spray the parchment with non-stick baking spray to help remove the squares later.
2. Step 2: In a 3½ to 4-quart saucepan over medium-low heat, combine the unsalted butter, creamy peanut butter, and butterscotch chips. Stir continuously until everything is melted and the mixture is smooth.
3. Step 3: Stir in the vanilla extract. Remove the pan from heat and let the mixture cool for 2 to 3 minutes to prevent the marshmallows from melting when added.
4. Step 4: Place the mini marshmallows into a large mixing bowl. Pour the slightly cooled peanut butter mixture over the marshmallows and gently fold to coat all the marshmallows evenly.
5. Step 5: Transfer the combined mixture to the prepared pan and spread it into an even layer.
6. Step 6: Chill the pan in the refrigerator for 1½ to 2 hours, or until the squares are completely firm.
7. Step 7: Use the parchment paper overhang to lift the peanut butter bars out of the pan and place them on a large cutting board.
8. Step 8: Slice into 16 squares using a large sharp knife. For smooth cuts, run the knife under hot water and wipe clean between slices.

Tips & Variations

• For a crunchier texture, try adding chopped nuts like peanuts or almonds to the mix before chilling.
• If you prefer chocolate flavor, substitute half of the butterscotch chips with semisweet chocolate chips.
• Use a combination of mini marshmallows for a colorful and fruity twist, or stick to plain white ones for a classic look.

Storage

Store the Marshmallow Peanut Butter Squares in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving if they become too firm. These bars can also be frozen for up to one month; thaw in the refrigerator before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add a bit of extra texture to the squares, which some people enjoy. Just note the mixture may be slightly less smooth.

What if I don’t have butterscotch chips?

You can substitute butterscotch chips with white chocolate chips or caramel chips for a different but still delicious flavor profile. Adjust sweetness according to your taste.

Marshmallow Peanut Butter Squares Recipe

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★★★★★

4.9 from 93 reviews

• Author: Harry
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x

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Description

These Marshmallow Peanut Butter Squares are a no-bake, chewy treat combining creamy peanut butter, sweet butterscotch chips, and colorful fruity mini marshmallows. Easy to prepare and perfect for snack time or dessert, these squares offer a delightful mix of flavors and textures with minimal effort.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter
• 1 cup creamy peanut butter (Peter Pan brand recommended)
• 1 teaspoon vanilla extract

Dry Ingredients

• 11 ounces butterscotch chips (Nestle Toll House brand recommended)
• 10 ounces fruity-flavored mini marshmallows (Jet-Puffed brand recommended)

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Instructions

1. Prepare the Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, ensuring there is enough overhang on the sides to easily lift the bars out later. Lightly spray the parchment paper with non-stick baker’s spray to prevent sticking.
2. Melt Ingredients: In a 3½ to 4 quart saucepan over medium-low heat, combine the unsalted butter, creamy peanut butter, and butterscotch chips. Stir continuously until all are melted and the mixture is smooth and well combined.
3. Add Vanilla and Cool: Stir in the vanilla extract, then remove the saucepan from heat. Allow the mixture to cool for 2 to 3 minutes; this step ensures the mini marshmallows won’t fully melt when added.
4. Combine with Marshmallows: Place the mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter mixture over the marshmallows, and gently fold everything together until all the marshmallows are evenly coated.
5. Transfer to Pan: Pour the combined mixture into the prepared baking pan and spread it evenly using a spatula or the back of a spoon.
6. Chill: Refrigerate the mixture for 1½ to 2 hours or until the squares are completely firm and set.
7. Remove Bars: Once chilled, carefully lift the peanut butter bars out of the pan using the overhanging parchment paper and place them onto a large cutting board.
8. Slice into Squares: Using a large sharp knife, slice the bars into 16 equal squares. For smooth cuts, you can run the knife under hot water and wipe it clean between slices.

Notes

• Be sure to allow the peanut butter mixture to cool slightly before adding marshmallows to prevent them from melting completely.
• Use parchment paper with overhang to easily remove the bars without breaking them.
• Running the knife under hot water before slicing helps achieve cleaner cuts.
• Store leftovers in an airtight container in the refrigerator to keep firm.
• Optional: Substitute butterscotch chips with white chocolate chips for a different flavor variation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Marshmallow Peanut Butter Squares, no bake dessert, peanut butter treats, butterscotch, mini marshmallows, easy dessert