Why You’ll Love This Recipe

These Peanut Butter Marshmallow Squares are a crowd favorite for their creamy, chewy, and sweet texture. The butterscotch and peanut butter base creates a smooth, decadent coating that holds the colorful marshmallows together, making each bite melt in your mouth. With only five ingredients, they’re incredibly easy to make and require no baking. These squares are perfect for kids to help with, and they’re always a hit at gatherings.

Ingredients

For these delicious Peanut Butter Marshmallow Squares, you will need the following ingredients:

2 cups butterscotch chips
1/2 cup smooth peanut butter (not natural)
1/4 cup unsalted butter
1/2 teaspoon pure vanilla extract
4 cups mini rainbow marshmallows

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, allowing extra on the sides to lift the bars out easily once set.
Melt the Base Mixture: In a medium saucepan over low heat, combine the butterscotch chips, peanut butter, and butter. Stir constantly until the mixture is completely melted and smooth. Remove from heat as soon as the mixture is uniform and glossy.
Cool Slightly: Allow the mixture to cool for 8 to 10 minutes. It should remain pourable but not be hot to the touch. This prevents the marshmallows from melting when added.
Add Vanilla and Marshmallows: Stir in the vanilla extract. Gently fold in the mini rainbow marshmallows using a spatula, being careful not to crush them.
Press into Pan: Transfer the mixture to the prepared pan. Press it evenly into the pan with a spatula or the back of a spoon, spreading it to the corners without compressing the marshmallows too much.
Chill and Set: Refrigerate the pan for 1 to 2 hours until the bars are firm and set all the way through.
Cut and Serve: Lift the set mixture out of the pan using the parchment overhang. Use a sharp knife to cut into 16 squares, cleaning the knife between cuts for neat edges.

Servings and Timing

Prep Time: 15 minutes
Additional Time: 1 hour 30 minutes (chilling)
Total Time: 1 hour 45 minutes
Yield: 24 squares
Serving Size: 1 square

Variations

Chocolate Drizzle: Drizzle melted chocolate over the squares for a little extra sweetness and visual appeal.
Mini Marshmallow Color: Use pastel mini marshmallows for a more colorful and vibrant look.
Nutty Version: Add a handful of chopped peanuts or almonds to the mixture for added crunch and flavor.

Storage/Reheating

Storage: Store the peanut butter marshmallow squares in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
Reheating: These squares are best served cold or at room temperature. If stored in the fridge, allow them to come to room temperature before serving for the best flavor.

FAQs

1. Can I use regular-sized marshmallows instead of mini marshmallows?

It’s best to use mini marshmallows for even distribution and texture. Regular marshmallows are too large and may not mix well.

2. Can I use crunchy peanut butter instead of smooth?

Yes, but smooth peanut butter provides a smoother texture, which works best for the base mixture. Crunchy peanut butter will add a bit of texture but might change the consistency slightly.

3. Can I freeze these peanut butter marshmallow squares?

Yes, you can freeze them for up to 3 months. To thaw, leave them at room temperature for 15-20 minutes before serving.

4. What if I don’t have butterscotch chips?

You can substitute butterscotch chips with chocolate chips for a chocolate-peanut butter version, or use caramel chips for a different flavor.

5. Can I make these squares ahead of time?

Yes, these bars can be made a day or two in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve.

6. How do I prevent the marshmallows from melting?

Be sure to cool the butterscotch mixture slightly before adding the marshmallows. This will prevent them from melting into the mixture and keep the squares chewy.

7. Can I use a different type of marshmallow?

Mini rainbow marshmallows are preferred for their color and size, but you can use white mini marshmallows or even marshmallow fluff if you prefer.

8. Can I make these without the vanilla extract?

While vanilla adds a nice flavor, you can skip it if you prefer. The peanut butter and butterscotch will still give the bars plenty of flavor.

9. Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Use a larger pan (9×13-inch) and increase the chilling time slightly to ensure they set properly.

10. Can I add other mix-ins?

Yes, you can mix in chocolate chips, sprinkles, or chopped nuts like peanuts or almonds to customize the flavor and texture.

Conclusion

These Peanut Butter Marshmallow Squares are an irresistible treat that’s easy to make and always a crowd-pleaser. With a smooth butterscotch base, chewy mini marshmallows, and a perfect balance of sweetness and saltiness, they’re perfect for any occasion. Whether you’re hosting a party or craving a quick snack, these no-bake squares will satisfy your sweet tooth in no time. Enjoy!

Peanut Butter Marshmallow Squares

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Peanut Butter Marshmallow Squares are a quick, no-bake treat combining creamy peanut butter, sweet mini marshmallows, and a smooth butterscotch base. These squares are perfect for any occasion and a hit at gatherings.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 1 hour 45 minutes
Yield: 24 squares
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups butterscotch chips

1/2 cup smooth peanut butter (not natural)

1/4 cup unsalted butter

1/2 teaspoon pure vanilla extract

4 cups mini rainbow marshmallows

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Instructions

Prepare the Pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, allowing extra on the sides to lift the bars out easily once set.
Melt the Base Mixture: In a medium saucepan over low heat, combine the butterscotch chips, peanut butter, and butter. Stir constantly until the mixture is completely melted and smooth. Remove from heat.
Cool Slightly: Allow the mixture to cool for 8 to 10 minutes. It should remain pourable but not be hot to the touch.
Add Vanilla and Marshmallows: Stir in the vanilla extract. Gently fold in the mini rainbow marshmallows using a spatula, being careful not to crush them.
Press into Pan: Transfer the mixture to the prepared pan. Press it evenly into the pan with a spatula or the back of a spoon, spreading it to the corners without compressing the marshmallows too much.
Chill and Set: Refrigerate the pan for 1 to 2 hours until the bars are firm and set all the way through.
Cut and Serve: Lift the set mixture out of the pan using the parchment overhang. Use a sharp knife to cut into 16 squares, cleaning the knife between cuts for neat edges.