Description
Peanut Butter Marshmallow Squares are a no-bake, chewy, and sweet treat combining creamy peanut butter, butterscotch chips, and fruity mini marshmallows. Perfect for parties or a fun snack, these bars are easy to prepare and require chilling to set for a firm yet tender texture.
Ingredients
Ingredients
- ½ cup unsalted butter
- 1 cup creamy peanut butter (Peter Pan brand used)
- 11 ounce bag butterscotch chips (Nestle Toll House brand used)
- 1 teaspoon vanilla extract
- 10 ounce bag fruity-flavored mini marshmallows (Jet-Puffed brand used)
Instructions
- Prepare the Pan: Line an 8×8-inch straight-sided baking pan with parchment paper, allowing enough overhang on the sides to lift the bars out later. Lightly spray the parchment with non-stick baker’s spray to ensure easy removal.
- 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 the mixture is completely melted and smooth, creating a luscious base.
- 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 is important to avoid melting the marshmallows when they are added.
- Combine with Marshmallows: Place the fruity mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter and butterscotch mixture over the marshmallows and gently fold together until all marshmallows are evenly coated with the peanut butter mixture.
- Transfer to Pan: Pour the combined mixture into the prepared pan and spread it out evenly to form a uniform layer.
- Chill to Set: Refrigerate the pan for 1½ to 2 hours or until the mixture is fully set and firm to the touch.
- Remove from Pan: Using the parchment paper overhang, lift the chilled peanut butter bars from the pan onto a large cutting board.
- Slice into Squares: Cut the slab into 16 equal squares using a large sharp knife. For clean cuts, run the knife under hot water and wipe it dry between slices.
Notes
- Use a sturdy spatula or wooden spoon for folding to gently coat the marshmallows without crushing them.
- If bars are too sticky to handle after chilling, return to fridge to firm up more before slicing.
- Store leftover bars in an airtight container in the refrigerator for up to one week.
- You can substitute butterscotch chips with white chocolate chips for a different flavor.
- Ensure mixture cools before adding marshmallows to prevent melting and losing texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
