Butterscotch Marshmallow Bars

Name: Marshmallow Peanut Butter Squares
Prep time: 5 min
Cook time: 3 min
Total time: 68 min
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)

Ooey, gooey, and irresistible, you will love sinking your teeth into these delicious no-bake marshmallow peanut butter squares.

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Table of Contents

Butterscotch Marshmallow Bars Ingredients
Substitutions And Additions
How To Make This Butterscotch Marshmallow Bars Recipe
How To Serve These Marshmallow Butterscotch Bars
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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Whenever I make these rich marshmallow peanut butter squares, they always fly off the plate. There’s something magical about their sweet butterscotch and peanut butter goodness that just makes them irresistible to sink your teeth into.

a close up shot of Butterscotch Marshmallow Bars stacked on top of each other on a plate

Butterscotch Marshmallow Bars Ingredients

Butterscotch Marshmallow Bars raw ingredients that are labeled

These delectable bars combine the creamy sweetness of marshmallows with the 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 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 multi-colored mini marshmallows. This will turn them into peanut butter confetti marshmallow squares.

VANILLA EXTRACT: To change up the flavor profile, consider using almond extract, maple extract, or even a dash of bourbon instead of vanilla.

NUTS: Chopped nuts like pecans, walnuts, or almonds can be sprinkled on top for extra crunch and flavor.

They pair well with butterscotch and marshmallows and add a satisfying nutty element to your bars.

SPRINKLES: For a fun and colorful twist, add some sprinkles on top of the bars after they’ve been layered.

This is a great way to customize your bars for special occasions or to match a particular theme.

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 eight to ten minutes.

Stir occasionally as the mixture cools.

butterscotch, peanut butter, butter, and cream added to a pan

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.

marshmallows stirred with the peanut butter mixture

STEP FOUR: Evenly spread the butterscotch mixture into the prepared baking dish.

Chill in the fridge for 45 minutes to one 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.

butterscotch mixture spread into the baking dish

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.

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Storage

Having a gooey batch of these treats in the freezer is a great strategy to satisfy a craving for something sweet.

MAKE AHEAD: If you’re planning to prepare these bars ahead of time, you can absolutely do so.

After baking and cooling, tightly wrap the bars in plastic wrap or aluminum foil and store them at room temperature for up to two days.

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 three 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.

Why We Love This Recipe

EASY TO MAKE: This recipe is a breeze to put together, making it perfect for both novice and experienced cooks.

IRRESISTIBLE FLAVOR COMBINATION: The combination of creamy peanut butter and sweet marshmallows creates a flavor profile that’s both nutty and indulgent. The addition of butterscotch chips adds a delightful twist that keeps you coming back for more.

MAKE AHEAD AND FREEZER FRIENDLY: You can prepare these squares ahead of time and store them in the freezer, so you always have a sweet treat on hand. This makes them a convenient go-to option for busy days or unexpected guests.

I have so many fond memories of enjoying these marshmallow peanut butter squares 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.

More Recipes You’ll Love

Marshmallow Peanut Butter Squares

5 from 1 vote

Ooey, gooey, and irresistible, you will love sinking your teeth into these delicious no-bake marshmallow peanut butter squares.

Prep Time 5

Cook Time 3

Total Time 1 8

Servings

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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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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