These Peanut Butter Marshmallow Bars are one of those no bake treats that disappear almost as fast as you can make them! They’re soft and loaded with mini marshmallows that are coated in the most delicious peanut butter and butterscotch mixture. If you grew up going to church potlucks, you might already know and love these, but if not get ready to fall in low with the easiest treat ever!
These bars take just a few minutes to mix together and are always a huge hit with kids and adults. They’re so good for the holidays, gifting, parties, or anytime you need a simple sweet tooth fix.
The balance of flavors with creamy peanut butter, sweet butterscotch and fluffy marshmallows in every bite. They’re nostalgia in the dessert form, and taste even better than you remember!
Why you’ll Love these
- So Quick and Easy: These bars are no bake, and come together in just a few minutes of work!
- Delicious Flavor Combo: If you love the flavor combo of peanut butter and butterscotch as much as I do, you’ll love these. You might also like scotcheroos!
- Great for Christmas: We all need easy this time of year, but these are also a longtime favorite on Christmas cookie trays that everyone will love!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Peanut Butter Marshmallow Squares Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Helps melt everything together and give it an extra smooth texture
- Peanut Butter: I like creamy peanut butter for this recipe to make the candy coating so smooth.
- Butterscotch Chips: Gives the bars their sweet iconic flavor
- Mini Marshmallows: We’re going to freeze these in a bowl before mixing them in so they hold their shape.
- Vanilla Extract: A little extra flavor
- Salt: Balances out the sweetness
How to make Peanut Butter Marshmallow Squares
Step1: Freeze the Marshmallows. Add the mini marshmallows to a bowl and place it in the freezer. (I tested this without freezing them and the whole thing turned gooey and messy, it was not good!)
Step 2: Melt the Base. Add the Butterscotch Chips, Peanut Butter, and Butter in a medium pot over low heat and stir together until the butter and chips are melted and the whole thing can be stirred smooth. Remove from the heat and stir in the vanilla and salt. Let the mixture sit for another 10 minutes to cool.
Step 3: Fold it Together. Add in the chilled marshmallows and gently stir them into the peanut butter mixture to coat them evenly in it.
Step 4: Pour into the Pan. Pour the mixture into a lined 9×13 pan and spread it evenly to the corners. Let it set at room temperature or in the fridge to chill until the candy mixture is set and hardened. Slice into pieces and enjoy!
Tips and Tricks
- Use Rainbow Marshmallows: For a fun flavor and festive look, use colorful marshmallows. Like we use in our Church Window Cookies.
- Add Texture: These have a soft and chewy texture throughout. If you want a little crunch, add some chopped peanuts, pecans, or walnuts when you add the mini marshmallows. You can probably add 1/2 cup without changing the recipe, or for more lower the amount of marshmallows added.
Storage Instructions
These bars can be stored in an airtight container at room temperature for up to 5 days. Or in the fridge for up to 8 days.
These Peanut Butter Marshmallow Bars might be the easiest no bake treat you can whip up when you need something sweet and fast! They’re perfectly peanut buttery, totally nostalgic, and perfect for the holidays! Once you try them you’ll understand why they’ve been a favorite for generations!
More No Bake Favorites
Peanut Butter Marshmallow Squares
Ingredients
- 16 oz Mini Marshmallows
- 11 oz Butterscotch Chips
- 1 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
- Line a 9×13 baking pan with parchment paper. Set it aside.
- Place the mini marshmallows into the freezer. They need to be in the freezer for 20-30 minutes, while you prep everything else. 16 oz Mini Marshmallows
- Add the butterscotch chips, peanut butter, and butter to a medium sauce pan. Heat over medium low, stirring occasionally until everything is melted and the whole mixture is creamy. 11 oz Butterscotch Chips, 1 cup Creamy Peanut Butter, 1/2 cup Unsalted Butter,
- Remove the mixture from the heat and stir in the vanilla extract, and salt. Let it sit for about 10 minutes, while the marshmallows are still chilling. 1 tsp Vanilla Extract, 1/2 tsp Salt
- Pour the cold marshmallows into the pot with the peanut butter mixture. Gently fold the mixture over the top of the marshmallows until they are completely coated in it.
- Pour the mixture into the prepared baking pan. Spread it to the edges and corners evenly.
- Let the bars sit at room temperature for a couple hours, or in the fridge for about 1 hour until the butterscotch mixture is set.
- Cut into squares and enjoy.
Notes
- Use Rainbow Marshmallows: For a fun flavor and festive look, use colorful marshmallows. Like we use in our Church Window Cookies.
- Add Texture: These have a soft and chewy texture throughout. If you want a little crunch, add some chopped peanuts, pecans, or walnuts when you add the mini marshmallows. You can probably add 1/2 cup without changing the recipe, or for more lower the amount of marshmallows added.
Leave a Reply