Peanut Butter Marshmallow Squares Recipe
These Peanut Butter Marshmallow Squares combine creamy peanut butter, butterscotch chips, and mini marshmallows for a sweet, chewy, no-bake treat. Use colorful marshmallows for the classic confetti look or regular mini marshmallows for an equally delicious version.
Ingredients
- 1/2 cup unsalted butter
- 1 cup creamy no-stir peanut butter like Jif or Skippy (do not use natural)
- 1 (11-ounce) bag butterscotch chips
- 1 teaspoon vanilla extract
- 1 (10-ounce) bag mini marshmallows fruit or regular
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Add the butter, peanut butter, and butterscotch chips to a medium saucepan over medium-low heat. Stir continuously until everything is completely melted and smooth. Do not allow the mixture to boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the peanut butter mixture cool for 5–10 minutes, stirring occasionally. It should be cool enough that it won't melt the marshmallows but still warm and fluid enough to pour easily. Do not let it begin to thicken or set.
- Place the mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter mixture over the marshmallows and gently stir until all the marshmallows are evenly coated.
- Transfer the mixture to the lined baking pan and spread it into an even layer, gently pressing it into the corners.
- Allow the squares to cool completely at room temperature, then refrigerate for at least 2 hours, or until firm.
- Lift out of the pan using the parchment paper and cut into 16 squares.
Notes
- Use a smooth, no-stir peanut butter like Jif or Skippy. Natural peanut butter is not recommended because the oil can separate and affect how the squares set.
- Let the peanut butter mixture cool slightly before adding it to the marshmallows. If it's too hot, it will melt the marshmallows. If it cools too much, it can begin to thicken and become difficult to mix.
- Room temperature: Store in an airtight container in a cool place for up to 2 days. The squares may soften in a warm kitchen.
- Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking.
- Freezer: Freezing is not recommended because thawing may affect the marshmallows' texture.
Nutrition
Calories: 148kcalCarbohydrates: 4gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 70mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 177IUCalcium: 10mgIron: 0.3mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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