Marshmallow Peanut Butter Squares Recipe
These Marshmallow Peanut Butter Squares are a delightful no-bake treat combining creamy peanut butter and rich butterscotch chips with fruity mini marshmallows. Easy to make and perfect for dessert or snacking, they offer a chewy, sweet experience that kids and adults will love. The bars are chilled to set, making slicing simple and clean.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- ½ cup unsalted butter
- 1 cup creamy peanut butter (Peter Pan brand used)
- 11 ounces butterscotch chips (Nestle Toll House brand used)
- 1 teaspoon vanilla extract
- 10 ounces fruity-flavored mini marshmallows (Jet-Puffed brand used)
Instructions
- Prepare the pan: Line an 8×8 straight-sided baking pan with parchment paper, leaving enough overhang on the sides. Lightly spray the parchment with non-stick baker’s spray so it’s easy to remove the set squares later.
- 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 fully melted and the mixture is smooth.
- Add vanilla and cool: Stir in the teaspoon of vanilla extract, then remove the saucepan from heat. Let the mixture cool for 2 to 3 minutes to prevent the marshmallows from melting when combined.
- Combine with marshmallows: Place the fruity mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter mixture over them and gently fold until all marshmallows are evenly coated.
- Transfer and spread: Pour the combined marshmallow mixture into the prepared baking pan. Use a spatula to spread it into an even layer over the entire pan.
- Chill to set: Place the pan in the refrigerator and chill for 1½ to 2 hours or until the squares are completely firm.
- Remove from pan: Use the parchment paper overhang to gently lift the firmed squares out of the pan onto a large cutting board.
- Slice and serve: Cut into 16 evenly sized squares using a large sharp knife. For smooth cuts, run the knife under hot water and wipe it clean between each slice.
Notes
- Make sure to allow the peanut butter mixture to cool slightly before adding marshmallows to prevent melting.
- Use parchment paper with overhang to easily lift the bars out without breaking them.
- Run the knife under hot water and wipe between cuts for cleaner slices.
- Store leftover bars in an airtight container in the refrigerator for up to one week.
- You can substitute butterscotch chips with chocolate chips for a different flavor.
