May 8, 2023
Review RecipeButterscotch Marshmallow Bars
Ooey, gooey, and irresistible, you will love sinking your teeth into these delicious no-bake butterscotch marshmallow bars.
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Whenever I make these rich butterscotch marshmallow bars, they always fly off the plate. There’s something magical about their sweet and gooey butterscotch and peanut butter goodness that just makes them irresistible to sink your teeth into.
Butterscotch Marshmallow Bars Ingredients
These delectable bars combine the creamy sweetness of marshmallows with the rich, buttery flavor of butterscotch.
As you take a bite, the gooey texture of the marshmallows melts in your mouth, while the creamy butterscotch provides a rich flavor explosion.
You’ll need:
- 1 (11-ounce) package of butterscotch morsels (I used Toll House)
- 1 cup of creamy peanut butter (your favorite brand – I used Reese’s creamy peanut butter)
- ⅓ cup of salted sweet cream butter, cubed
- 2 tablespoons of heavy cream
- 1¼ teaspoons of pure vanilla extract
- 5½ cups (one 10-ounce bag) of mini marshmallows
Substitutions And Additions
PEANUT BUTTER: You can substitute crunchy peanut butter for creamy peanut butter in this delicious treat.
MARSHMALLOWS: If you want a colorful alternative for your tasty treats, you can substitute the plain mini marshmallows with multi-colored mini marshmallows to turn them into peanut butter confetti marshmallow squares.
How To Make This Butterscotch Marshmallow Bars Recipe
These marshmallow bars come together by combining the ingredients together in a saucepan following our directions below. Spread the mixture in a pan and allow it to chill in the fridge before sinking your teeth into a delectable square.
OUR RECIPE DEVELOPER SAYS
Throw the bag of marshmallows in the freezer to chill for a bit before adding them to the mixture. This way, the marshmallows don’t melt when the peanut butter mixture is still slightly warm and hits them.
STEP ONE: Line a 9×9 baking dish with parchment paper, leaving an overhang for lifting the bars out of the baking dish. Lightly spray with nonstick cooking spray. Set it aside.
STEP TWO: Add the butterscotch morsels, peanut butter, butter, and heavy cream to a 3 to 4-quart heavy-bottomed saucepan over medium heat on the stovetop. Stir constantly until the butterscotch morsels and peanut butter are melted and smooth. Remove from the heat and stir in the vanilla. Allow the butterscotch and peanut butter mixture to cool for 8-10 minutes. Stir occasionally as the mixture cools.
STEP THREE: Stir in the miniature marshmallows.
PRO TIP:
Spray your mixing spoon with a little bit of cooking spray so that the gooey mixture doesn’t stick to it.
STEP FOUR: Evenly spread the butterscotch mixture into the prepared baking dish. Chill in the fridge for 45 minutes to 1 hour until set.
PRO TIP:
Score the top of the peanut butter butterscotch marshmallow bars with a sharp knife before chilling to make cutting easier.
STEP FIVE: Use the parchment paper overhang to lift the marshmallow butterscotch bars out of the pan. Slice into 16 slices. Keep refrigerated until ready to serve.
How To Serve These Marshmallow Butterscotch Bars
There is no wrong time to enjoy these tasty peanut butter marshmallow bars. Add a cold and refreshing glass of iced tea or an extra indulgent homemade hot chocolate to wash your treat down.
Consider pairing these bars with a scoop of vanilla ice cream, drizzled with caramel sauce and a sprinkle of sea salt for a truly decadent dessert.
For more ooey gooey treats, don’t forget to check out our classic rice Krispie treats and salted nut roll bars.
Storage
Having a gooey batch of these treats in the freezer is a great strategy to satisfy a craving for something sweet.
IN THE FRIDGE: Store any leftover butterscotch marshmallow squares in an airtight container in the refrigerator for up to 14 days.
IN THE FREEZER: You can freeze these no-bake treats for up to 3 months. Wrap the uncut butterscotch bars with marshmallows in wax paper, then tightly wrap them in plastic wrap. This will help keep the butterscotch from crystallizing. Allow the butterscotch squares to thaw overnight in the refrigerator before slicing and serving.
I have so many fond memories of enjoying these addictive butterscotch marshmallow bars as a child. The creamy butterscotch is dotted with fluffy marshmallows, making them irresistible and sure to satisfy your sweet tooth.
Frequently Asked Questions
Why did my butterscotch morsels clump together and not melt?
This happens when you heat the butterscotch over too high of heat. Once your morsels “freeze up” and won’t melt, you will need to start over with a fresh batch. Make sure to melt your butterscotch morsels over low to medium heat to prevent this.
Can I use regular-sized marshmallows in this easy recipe?
I don’t recommend this. Your ratio of marshmallow to butterscotch will be off. Always use mini marshmallows for this no-bake recipe. You can use confetti-colored marshmallows for a pop of color!
Can I freeze these yummy treats?
The butterscotch peanut butter marshmallow squares can be frozen for up to three months. Wrap them in wax paper and then in plastic wrap before freezing them.
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Butterscotch Marshmallow Bars
Ooey, gooey, and irresistible, you will love sinking your teeth into these delicious no-bake butterscotch marshmallow bars.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 1 hour 8 minutes
Servings 16
Ingredients
- 11 ounces butterscotch morsels (I used Toll House)
- 1 cup creamy peanut butter, your favorite brand – I used Reese’s creamy peanut butter
- ⅓ cup salted sweet cream butter, cubed
- 2 tablespoons heavy cream
- 1¼ teaspoons pure vanilla extract
- 5½ cups mini marshmallows, one 10 ounces
Instructions
- Line a 9×9 baking dish with parchment paper, leaving an overhang for lifting the bars out of the baking dish. Lightly spray with nonstick cooking spray. Set it aside.
- Add the butterscotch morsels, peanut butter, butter, and heavy cream to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir constantly until the butterscotch morsels and peanut butter are melted and smooth. Remove from the heat and stir in the vanilla. Allow the butterscotch mixture to cool for 8 to 10 minutes. Stir occasionally as the mixture cools.
- Stir in the miniature marshmallows.
- Evenly spread the butterscotch mixture into the prepared baking dish. Chill in the fridge for 45 minutes to 1 hour until set.
- Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 slices. Keep refrigerated until ready to serve.
Notes
- Throw the bag of marshmallows in the freezer to chill for a bit before adding them to the mixture. This way, the marshmallows don’t melt when the peanut butter mixture is still slightly warm and hits them.
- Spray your mixing spoon with a little bit of cooking spray so that the gooey mixture doesn’t stick to it.
- Score the top of the peanut butter butterscotch marshmallow bars with a sharp knife before chilling to make cutting easier.
Nutrition
Calories: 297kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 108mg | Fiber: 1g | Sugar: 25g | Vitamin A: 146IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 0.3mg
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Comments
Doris says
Recipe sounds delicious – am anxious to try it. Am wondering if I can melt the chips, peanut butter, etc in the microwave. Thanks
Layne Kangas says
Hi, Doris – we haven’t tested it in the microwave so I’m not sure how that would turn out. I would be worried they might overheat and impact the final product, as heating up in the microwave can be inconsistent sometimes as opposed to stove top. Please let me know if you try them!