4-Ingredient Peanut Butter Butterscotch Squares
These no-bake Peanut Butter Butterscotch Marshmallow Squares are a sweet, salty, and incredibly easy 4-ingredient treat. The combination of creamy peanut butter, sweet butterscotch, and chewy marshmallows creates an irresistible texture and flavor, perfect for a quick dessert.
Ingredients
- 1/2 cup butter salted butter recommended, unsalted works fine
- 1 bag butterscotch chips typically an 11-ounce bag
- 1 cup creamy peanut butter creamy recommended for smooth texture, crunchy can be used for crunch
- 1 (16 oz.) bag mini marshmallows
Instructions
- Prepare your pan. Line a 9x13 inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
- Chill your marshmallows. Place the bag of mini marshmallows into the freezer while you prepare the other ingredients. This helps them hold shape when the hot mixture is poured over.
- Melt the base. In a medium saucepan, combine the butter, butterscotch chips, and creamy peanut butter. Heat this mixture over medium-low heat, stirring constantly until smooth and creamy. Do not let it come to a boil.
- Combine with marshmallows. Pour your cold marshmallows into a large, heat-safe mixing bowl.
- Stir quickly and thoroughly. Immediately pour the hot peanut butter butterscotch mixture over the cold marshmallows. Using a sturdy rubber spatula, stir quickly and gently until all the marshmallows are completely coated. Work fast as the mixture will start to set.
- Press into the pan. Pour the coated marshmallow mixture into your prepared 9x13 inch baking pan. Use the back of your rubber spatula or a piece of parchment paper to gently press the mixture evenly and compactly into the pan.
- Chill until firm. Place the pan in the refrigerator for at least 1 to 2 hours for the squares to set up properly.
- Cut into squares. Once fully chilled and firm, lift the entire slab out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into about 24 squares. Enjoy!
Notes
Do not boil your melted mixture; heat gently over medium-low heat and stir constantly. Always chill marshmallows in the freezer for 15-20 minutes before adding the warm mixture to maintain their chewy texture. Stir quickly once you combine the mixture with marshmallows as it sets fast. For neat squares, warm your knife under hot water, dry, and cut. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. Can be frozen for 2-3 months.