Marshmallow Peanut Butter Squares Recipe

Introduction

Marshmallow Peanut Butter Squares are a delightful no-bake treat combining creamy peanut butter, sweet butterscotch chips, and fruity mini marshmallows. These chewy, flavorful squares are perfect for snack time or sharing at gatherings.

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 enough overhang on the sides. Lightly spray with non-stick baking spray to make removing the squares 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 fully 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 prevent the marshmallows from melting when added.
4. Step 4: Place the mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter mixture over them, and gently fold together until all marshmallows are evenly coated.
5. Step 5: Transfer the combined mixture to the prepared pan, spreading it into an even layer.
6. Step 6: Refrigerate the mixture for 1½ to 2 hours or until it is completely firm.
7. Step 7: Once set, gently lift the peanut butter bars out of the pan using the parchment paper overhang and place onto a 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 it dry between slices.

Tips & Variations

• Use natural peanut butter for a less sweet, more pronounced peanut flavor.
• Add chopped nuts or chocolate chips for extra texture and flavor.
• If fruity mini marshmallows are unavailable, regular mini marshmallows work well too.
• Press the mixture firmly into the pan to ensure the squares hold together well.

Storage

Store the peanut butter squares in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before serving. They 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 can be used, but it will add texture to the bars. If you prefer a smoother consistency, stick to creamy peanut butter.

Do I have to refrigerate these squares?

Refrigeration is recommended to allow the bars to firm up properly. Leaving them at room temperature may result in squares that are too soft and sticky.

Marshmallow Peanut Butter Squares Recipe

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4.5 from 588 reviews

Marshmallow Peanut Butter Squares are a no-bake, sweet treat combining creamy peanut butter, butterscotch chips, and fruity mini marshmallows. These bars have a rich, buttery flavor with a chewy texture and a hint of vanilla, perfect for an easy dessert or snack that sets firmly in the fridge.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Mixture

• 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

Marshmallows

• 10 ounces fruity-flavored mini marshmallows (Jet-Puffed brand used)

Instructions

1. Prepare the pan: Line an 8×8-inch straight-sided baking pan with parchment paper, leaving enough overhang on the sides to lift out the bars later. Lightly spray the parchment with non-stick baking spray to ensure easy removal of the squares.
2. Melt butter, peanut butter, and chips: In a 3½ to 4-quart saucepan over medium-low heat, add the unsalted butter, creamy peanut butter, and butterscotch chips. Stir continuously until everything is melted smoothly and well combined.
3. Add vanilla and cool: Stir in the vanilla extract and remove the pan from heat. Allow this mixture to cool for 2 to 3 minutes so it won’t melt the marshmallows when mixed in.
4. Combine with marshmallows: Place the mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter and butterscotch mixture over them. Gently fold together until all marshmallows are evenly coated with the mixture.
5. Transfer and even out: Pour the combined mixture into the prepared pan. Spread evenly into a smooth layer using a spatula.
6. Chill to set: Refrigerate the pan for 1½ to 2 hours, or until the mixture is completely firm and set.
7. Remove from pan: Using the parchment paper overhangs, gently lift the firm peanut butter bars out of the pan and place them on a large cutting board.
8. Slice into squares: Using a large sharp knife, cut into 16 equal squares. For neat slices, you can run the knife under hot water and wipe it clean between each cut.

Notes

• Make sure the peanut butter mixture is cooled before adding marshmallows to avoid melting them.
• Using parchment paper with an overhang ensures easy removal of the bars from the pan.
• Chill time is essential to achieve the perfect firm texture before slicing.
• You can substitute butterscotch chips with white chocolate chips for a different flavor profile.
• Store the bars in an airtight container in the refrigerator for up to a week.

Keywords: marshmallow peanut butter squares, no-bake dessert, butterscotch peanut butter bars, easy peanut butter treats, fruity marshmallow bars