Peanut Butter Marshmallow Squares have a way of taking me straight back to my childhood kitchen, where sweet treats didn't need an oven and patience was always the hardest ingredient. I remember standing on a chair beside my mom, watching her stir a glossy peanut butter mixture on the stovetop while I waited eagerly to sneak a marshmallow or two. Those were the days when dessert meant something simple, homemade, and full of love.
This Peanut Butter Marshmallow Squares recipe is one of those timeless no-bake desserts that feels just right for potlucks, holidays, or busy weeknights when you want something sweet without much fuss. It's rich, chewy, colorful, and wonderfully nostalgic - the kind of treat that disappears fast and always brings smiles.
Why You'll Love Peanut Butter Marshmallow Squares
- No baking required - perfect for warm days or busy schedules
- Made with just a handful of pantry-friendly ingredients
- Sweet, creamy, and chewy with a fun pop of fruity marshmallows
- Great for parties, bake sales, and holiday trays
- Easy enough for beginners but impressive enough to share
- Kid-friendly and endlessly nostalgic
Ingredients You'll Need
- ½ cup unsalted butter
Adds richness and helps everything melt together smoothly - 1 cup creamy peanut butter (Peter Pan brand used)
Creamy peanut butter works best for a smooth, cohesive texture - 11-ounce bag butterscotch chips (Nestlé Toll House brand used)
These add that classic, caramel-like sweetness that pairs beautifully with peanut butter - 1 teaspoon vanilla extract
Enhances and rounds out the sweetness - 10-ounce bag fruity-flavored mini marshmallows (Jet-Puffed brand used)
These add chewiness, color, and a fun fruity twist
Step-by-Step Instructions
- Melt the butter
- Place a large saucepan over low heat
- Add the butter and allow it to melt gently, stirring occasionally
- Don't rush this step - low heat prevents scorching
- Add peanut butter and butterscotch chips
- Stir in the creamy peanut butter and butterscotch chips
- Continue stirring constantly until everything is fully melted and smooth
- The mixture should look glossy and lump-free
- Stir in the vanilla
- Remove the saucepan from the heat
- Add the vanilla extract and stir well
- The aroma will deepen and sweeten instantly
- Fold in the marshmallows
- Immediately add the fruity mini marshmallows
- Gently fold until all marshmallows are evenly coated
- Don't worry if they look crowded - that's exactly what you want
- Transfer to baking dish
- Grease a 9x13-inch baking dish well
- Pour the mixture into the dish
- Lightly press it down with a spatula to create an even layer
- Let it set
- Allow the squares to cool at room temperature for at least 2 hours
- For quicker results, refrigerate until firm
- Slice and serve
- Once fully set, cut into squares
- Serve and enjoy every chewy, peanut-buttery bite
Serving and Storage Tips
Peanut Butter Marshmallow Squares are best served at room temperature when they're perfectly soft and chewy. They make a wonderful dessert tray addition alongside cookies and brownies, and they're especially popular at potlucks and family gatherings.
To store, place the squares in an airtight container. They'll keep well at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let them sit out for a few minutes before serving so they soften slightly. For longer storage, you can freeze them for up to 2 months - just separate layers with parchment paper and thaw before serving.
Helpful Notes
- Always use creamy peanut butter for the smoothest texture
- Stir constantly while melting to prevent burning
- For easier cutting, chill the squares before slicing
- You can lightly butter your spatula or hands when pressing the mixture into the dish to prevent sticking
- If you prefer less sweetness, reduce the butterscotch chips slightly
- These squares are naturally gluten-free as long as all ingredients are certified gluten-free
Frequently Asked Questions
- Can I freeze Peanut Butter Marshmallow Squares?
Yes! Freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving. - What if I don't have butterscotch chips?
You can substitute milk chocolate or white chocolate chips, though the flavor will change slightly. - Can I use regular marshmallows instead of mini ones?
Mini marshmallows work best, but chopped regular marshmallows will work in a pinch. - Do these need to be refrigerated?
Not necessarily. They're fine at room temperature for a few days, but refrigeration helps them hold their shape longer.
Final Thoughts
Peanut Butter Marshmallow Squares are one of those recipes that proves simple really is best. I've made this treat countless times, tweaking little details along the way, and it never fails to bring back warm memories and happy faces. From the creamy peanut butter base to the chewy marshmallows, every bite feels comforting and familiar.
Peanut Butter Marshmallow Squares
Ingredients
- ½ cup unsalted butter
- 1 cup creamy peanut butter
- 11 oz butterscotch chips
- 1 teaspoon vanilla extract
- 10 oz fruity-flavored mini marshmallows
Instructions
- In a large saucepan, melt the butter over low heat.
- Add the peanut butter and butterscotch chips, stirring constantly until smooth and fully melted.
- Remove from heat and stir in the vanilla extract.
- Immediately fold in the mini marshmallows until evenly coated.
- Transfer the mixture to a greased 9x13-inch baking dish and press gently into an even layer.
- Let set at room temperature for at least 2 hours or refrigerate until firm.
- Cut into squares and serve.
Notes
- Use creamy peanut butter for the smoothest texture.
- Stir constantly while melting to prevent scorching.
- Chill before slicing for cleaner cuts.
- Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
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