Marshmallow Peanut Butter Squares

5 from 2 votes

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

Prep Time5

Cook Time3

Chill Time1

Total Time1 8

Course: Dessert

Cuisine: American

Keyword: Butterscotch Marshmallow Bars Recipe

Servings:

Calories: 297kcal

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

Line a 9x9 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.

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.