Peanut Butter Butterscotch Marshmallow Squares

These amazing no-bake treats are a perfect throwback, bringing that sweet and salty joy right back to your kitchen. They are truly one of the simplest and most delicious desserts you can make, requiring just a few common ingredients and very little hands-on time.

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Prep Time 15

Cook Time 5

Total Time 2 20

Servings 12 squares

Calories 300 kcal

Ingredients

0.5 cup butter salted or unsalted (add a pinch of salt if unsalted)
11-12 ounces butterscotch chips or peanut butter chips, or a mix with chocolate chips
1 cup creamy peanut butter crunchy peanut butter can also be used for extra texture
16 ounces mini marshmallows white or pastel fruity mini marshmallows

Instructions

First, line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Place your bag of mini marshmallows in the freezer.
In a medium saucepan, combine the butter, butterscotch chips, and peanut butter. Place the saucepan over medium-low heat. Stir this mixture constantly until everything is fully melted, smooth, and creamy. Do not bring to a boil.
Once your butterscotch and peanut butter mixture is smooth, remove the saucepan from the heat. Quickly pour the warm mixture over the cold marshmallows in a large, heat-safe mixing bowl.
Using a rubber spatula, immediately begin stirring the warm mixture into the marshmallows until every marshmallow is completely coated.
Pour the entire mixture into your parchment-lined 9x13 inch baking pan. Use the rubber spatula, or the back of a spoon (lightly greased), to gently press the mixture down into an even layer.
Place the pan into the refrigerator. Allow the Peanut Butter Butterscotch Marshmallow Squares to chill for at least 1 to 2 hours, or until they are completely firm.
Once fully firm, use the parchment paper overhangs to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp knife, running it under hot water between cuts if needed, to slice the squares into your desired size. Wipe the knife clean between cuts for the neatest edges. Serve and enjoy!

Notes

For best results, make sure marshmallows are very cold (freeze for 15-20 minutes). Melt the base mixture over medium-low heat, stirring constantly, to prevent seizing or burning. For very distinct marshmallows, let the melted mixture cool for 10-15 minutes before adding marshmallows. For a gooier texture, combine immediately. Do not skimp on chilling time (1-2 hours) for clean cuts. Store leftovers in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Can be frozen for up to a month.