Peanut Butter Marshmallow Squares (Print Version)
# Ingredients:
01 -
½ cup unsalted butter
02 -
1 cup creamy peanut butter
03 -
11 oz bag butterscotch chips
04 -
1 teaspoon vanilla extract
05 -
10 oz bag fruity-flavored mini marshmallows
# Instructions:
01 -
Line an 8x8 inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later. Spray lightly with non-stick spray.
02 -
In a medium saucepan over medium-low heat, add the butter, peanut butter, and butterscotch chips. Stir constantly until melted and smooth.
03 -
Stir in the vanilla extract and remove from heat. Let the mixture cool for 2 to 3 minutes so it doesn't melt the marshmallows when you mix them in.
04 -
Put the mini marshmallows in a large mixing bowl. Pour the slightly cooled peanut butter mixture over them and gently fold together until all the marshmallows are evenly coated.
05 -
Transfer the mixture to the prepared pan and spread it into an even layer.
06 -
Refrigerate for 1½ to 2 hours until completely firm.
07 -
Lift the bars out of the pan using the parchment overhang and place on a cutting board. Cut into 16 squares with a large sharp knife. For clean cuts, run the knife under hot water and wipe it between slices.
# Notes:
01 -
Let the peanut butter mixture cool slightly before adding marshmallows or they'll melt
02 -
Fruity marshmallows add color and flavor, but regular mini marshmallows work too
03 -
These are super easy with no baking required
04 -
Store in an airtight container in the fridge for up to a week
05 -
Perfect for lunchboxes or quick sweet treats