Peanut Butter Marshmallow Squares
Soft, chewy, no bake peanut butter marshmallow squares made with just five simple ingredients. Sweet, buttery, and ready in minutes for quick, nostalgic no bake treats.
Servings: 16 servings
Calories: 280kcal
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
- Line a 8x8 straight-sided baking pan with parchment paper, leaving enough to overhang the sides, then lightly spray with non-stick baker’s spray. This helps to remove the chilled squares from the pan when ready to slice.
- In a 3 ½ - 4 quart saucepan, over medium-low heat, add the unsalted butter, creamy peanut butter, and butterscotch chips. Stir until melted and smooth.½ cup unsalted butter, 1 cup creamy peanut butter, 11 ounce bag butterscotch chips
- Stir in the vanilla extract and remove from the heat and allow the mixture to cool for 2-3 minutes to ensure the marshmallows don’t melt when mixed in.1 teaspoon vanilla extract
- Add the mini marshmallows to a large mixing bowl, pour the slightly cooled peanut butter mixture over the marshmallows and gently fold to combine until all the mini-marshmallows are evenly coated.10 ounce bag fruity-flavored mini marshmallows
- Transfer the mixture to the prepared pan and spread into an even layer.
- Chill for 1 ½ - 2 hours or until completely firm.
- Gently lift the peanut butter bars from the pan using the overhanging parchment paper and place onto a large cutting board.
- Slice into 16 squares using a large sharp knife. You can run the knife under hot water and wipe clean between slices for smooth cuts.
Notes
Storage :
- Store: Keep in an airtight container in the refrigerator for up to 1 week.
- Reheat: Best enjoyed chilled or at room temperature. Avoid microwaving, as the marshmallows may melt.
- Freeze: Wrap uncut bars tightly in waxed paper and plastic wrap, then freeze for up to 3 months. Thaw overnight in the refrigerator before slicing.
- Make ahead: Ideal for holidays or parties. Prepare up to 2 days ahead and keep chilled until serving.
- Prep first: Have your pan lined and marshmallows ready before you melt the peanut butter mixture. Once melted, everything comes together quickly.
- Use gentle heat: Melt over medium-low heat to prevent scorching or separation.
- Cool slightly: Let the peanut butter mixture rest a couple of minutes before mixing with marshmallows so they don’t turn into a sticky puddle.
- Don’t overmix: Gently fold the mixture until marshmallows are coated.
- Overmixing can cause them to break down.
- Clean slices: Run your knife under hot water and wipe between cuts for smooth, bakery-style squares.
- Storage shortcut: Stack slices with parchment paper between layers to keep them from sticking together.
Nutrition
Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 160mg | Potassium: 94mg | Fiber: 1g | Sugar: 28g | Vitamin A: 197IU | Calcium: 11mg | Iron: 0.3mg
