Marshmallow Peanut Butter Squares Recipe

Introduction

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

Ingredients

• ½ cup unsalted butter
• 1 cup creamy peanut butter
• 11 ounces butterscotch chips
• 1 teaspoon vanilla extract
• 10 ounces fruity-flavored mini marshmallows

Instructions

1. Step 1: Line an 8×8-inch straight-sided baking pan with parchment paper, leaving enough overhang on the sides. Lightly spray with non-stick baker’s spray to make removal easier.
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 the mixture is melted and smooth.
3. Step 3: Stir in the vanilla extract, then remove the saucepan from heat. Let the mixture cool for 2 to 3 minutes to avoid melting the marshmallows when added.
4. Step 4: Place the mini marshmallows into a large mixing bowl. Pour the cooled peanut butter mixture over them and gently fold to combine until all marshmallows are evenly coated.
5. Step 5: Transfer the combined mixture to the prepared pan and spread it out evenly.
6. Step 6: Chill in the refrigerator for 1½ to 2 hours until completely firm.
7. Step 7: Using the parchment paper overhang, lift the bars out of the pan and place on a large cutting board.
8. Step 8: Slice into 16 squares with a large sharp knife. For clean cuts, run the knife under hot water and wipe clean between slices.

Tips & Variations

• Use crunchy peanut butter for added texture or substitute butterscotch chips with white chocolate chips for a different flavor.
• Sprinkle a pinch of flaky sea salt on top before chilling to balance the sweetness.
• For a nut-free version, try sunflower seed butter instead of peanut butter and ensure chips and marshmallows are nut-free.

Storage

Store the squares in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—thaw in the refrigerator before slicing. For best texture, reheat slightly at room temperature before serving if stored chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter can be used and will add a pleasant crunch to the squares, changing the texture slightly but still delicious.

How do I prevent marshmallows from melting?

Allowing the peanut butter mixture to cool for a few minutes before adding the marshmallows ensures they maintain their shape and chewy texture instead of melting completely.

Marshmallow Peanut Butter Squares Recipe

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★★★★★

4.7 from 104 reviews

• Author: Isabella
• Total Time: 1 hour 55 minutes
• Yield: 16 squares 1x

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Description

These Marshmallow Peanut Butter Squares combine creamy peanut butter, rich butterscotch chips, and fruity mini marshmallows for a sweet, chewy treat. Perfect for a no-bake dessert or snack, these squares are easy to prepare on the stovetop and chilled until firm, making a delightful, melt-in-your-mouth experience.

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Ingredients

Scale 1x2x3x

Main 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)

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Instructions

1. Prepare Pan: Line an 8×8 inch straight-sided baking pan with parchment paper, leaving enough overhang on the sides for easy removal, then lightly spray 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 everything is melted and the mixture is smooth.
3. Add Vanilla and Cool: Stir in the vanilla extract, then remove the saucepan from heat. Let the mixture cool for 2 to 3 minutes to prevent mini marshmallows from melting when incorporated.
4. Combine with Marshmallows: Place the fruity mini marshmallows in a large mixing bowl, then pour the slightly cooled peanut butter mixture over them. Gently fold the mixture until all the mini marshmallows are evenly coated.
5. Transfer to Pan: Pour and spread the combined mixture evenly into the prepared baking pan.
6. Chill: Refrigerate the pan for 1½ to 2 hours or until the mixture is completely firm.
7. Remove from Pan: Use the parchment paper overhang to lift the peanut butter bars out of the pan and place them onto a large cutting board.
8. Slice and Serve: Cut into 16 equal squares using a large sharp knife. For cleaner cuts, run the knife under hot water and wipe it dry between slices.

Notes

• Use parchment paper with an overhang to easily lift the bars from the pan without breaking.
• Cooling the peanut butter mixture before adding marshmallows prevents the marshmallows from melting and losing their texture.
• To make slicing easier, warm the knife between cuts for clean and smooth edges.
• These bars should be kept refrigerated to maintain their firmness and freshness.
• You can substitute butterscotch chips with white chocolate chips for a different flavor profile.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Marshmallow Peanut Butter Squares, no-bake dessert, peanut butter treats, butterscotch marshmallow bars, easy dessert recipes