Peanut Butter Marshmallow Squares Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 5

Cool time: 1

Total Time: 1 15

Servings: squares

Calories: 273kcal

Author: Becky Hardin

My old-fashioned peanut butter and butterscotch marshmallow squares are sweet, chewy, and incredibly easy to make with just 5 ingredients!

Print Recipe

Equipment

8x8 Baking Pan

Ingredients

¾ cup creamy peanut butter *
½ cup salted butter 1 stick salted butter**
½ teaspoon kosher salt
11 ounces butterscotch chips (1 package)***
1 teaspoon pure vanilla extract ****
10 ounces rainbow mini marshmallows (1 package)*****

Instructions

Place marshmallows into the freezer until ready to use.
In a large saucepan, melt the peanut butter, butter, salt, and butterscotch chips over medium heat, stirring occasionally until all of the ingredients are melted and fully incorporated.
¾ cup creamy peanut butter, ½ cup salted butter, ½ teaspoon kosher salt, 11 ounces butterscotch chips
Once melted, remove from heat and stir in the vanilla extract.
1 teaspoon pure vanilla extract
Still off the heat, add the rainbow mini marshmallows to the saucepan until incorporated.
10 ounces rainbow mini marshmallows
Quickly pour the mixture into a greased 8x8-inch baking dish, spreading it evenly with a spatula.
Let the squares cool to room temperature or place them in the refrigerator to set more quickly.
Once set, cut into squares and enjoy!

Notes

*A smooth almond butter or cashew butter would work well as a substitute.

**Unsalted butter can be used, but you may need to add a pinch of salt.

***White chocolate chips, peanut butter chips, or a mixture of chocolate and caramel chips can be used instead.

****Maple syrup or almond extract could be used for a different flavor.

*****Regular mini marshmallows can be used in place of rainbow marshmallows.

Becky's Top Tips:

Grease the baking pan with butter, or line with parchment, to prevent sticking. Using parchment makes it really easy to release the squares once they're set.
Placing marshmallows in the freezer to chill ensures they hold up (instead of melting) when combined with the warm butterscotch mixture.
Don't turn the heat up too high when melting the ingredients together, or they will burn.
Let the marshmallow squares cool completely before slicing, so that they set and stay intact when cutting.

Storage: Store marshmallow squares in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them for up to 2 months.

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