Butterscotch Marshmallow Squares recipe is made in 5 minutes with six simple ingredients. Packed with rich butterscotch and peanut butter flavor all mixed with mini marshmallows, this easy, no-bake treat is perfect for holiday parties, potlucks, and cookie trays.
No Bake Butterscotch Marshmallow Bars
No bake Peanut Butter Butterscotch Marshmallow Squares are so quick and easy to make using only butterscotch chips, creamy peanut butter, a bit of butter, cream, vanilla, and fluffy marshmallows.
With a similar flavor to my Scotheroos (although these bars are soft and chewy rather than crunchy) and a rich taste like my Butterscotch Fudge and Peanut Butter Fudge, this retro peanut butter marshmallow bars recipe is just as delicious as any old-fashioned candy but better because each bite is filled with both sweet and salty tastes and smooth and sticky textures.
This simple recipe takes 5 minutes to prepare by melting the mixture on the stovetop, mixing in the marshmallows, pouring it in a pan, and chilling until you’re ready to slice and serve.
You can even make pretty peanut butter marshmallow squares using multi-colored mini marshmallows with the same butterscotch and peanut butter base, aka confetti bars or confetti squares – no bake marshmallow desserts are the best way to celebrate any holiday season!
Why We Love Butterscotch Marshmallow Squares
- Quick and easy to make in minutes.
- Only uses 6 simple ingredients.
- Soft and chewy delicious dessert or snack square.
- Perfect for a party platter, potlucks, packing in lunchboxes, or giving as homemade edible gifts.
Butterscotch Marshmallow Fudge Ingredients
- Butterscotch morsels: I used Toll House brand but feel free to use your favorite.
- Creamy peanut butter: I used Reese’s creamy peanut butter for this recipe but you can use your favorite brand.
- Salted sweet cream butter
- Heavy cream
- Pure vanilla extract
- Mini marshmallows
Substitutions and Additions
- Create Some Crunch: Feel free to add some cereal (like Cheerios, Chex, or Rice Krispies), peanuts, or even shredded coconut to give your squares some crunch. You can also swap the creamy peanut butter for crunchy peanut butter.
- Change The Chip: You can use chocolate chips or peanut butter chips instead of butterscotch morsels in this recipe if you prefer a different flavor profile.
Recommended Tools
- 9×9 baking dish
- Parchment paper
- 3 to 4-quart heavy-bottomed saucepan
How to Make Butterscotch Marshmallow Squares
- Melt The Mixture: Heat the butterscotch morsels, peanut butter, butter, and heavy cream until melted and smooth. Remove from the heat, stir in the vanilla, and cool for 8-10 minutes.
Pro Tip: Stir occasionally as the mixture cools. - Mix In The Marshmallows: Stir in the miniature marshmallows. Spread the mixture into the baking dish and chill in the fridge for 45 minutes to 1 hour until set.
- Slice and Serve: Slice into 16 slices. Keep refrigerated until ready to serve. Enjoy!
More Easy Fudge Recipes
Tip From Our Recipe Developer
- You can substitute crunchy peanut butter for the creamy peanut butter
- Score the top of the bars with a sharp knife before chilling to make cutting easier.
- If you want a colorful alternative, you can substitute the plain mini marshmallows with multi-colored mini marshmallows.
- Make sure the mixture has time to cool for a few minutes before mixing in the marshmallows so you don’t melt them.
How to Store Butterscotch Marshmallow Squares
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 14 days.
- To Freeze: You can freeze the uncut bars for up to 3 months.
Other Easy Dessert Recipes
- Chocolate Lasagna Recipe
- Sour Patch Grapes
- Easy Monster Cookie Energy Balls
- Lemon Cheesecake Bites
- Mini Snickers Cheesecake
- Carrot Cake Cookies
- Marshmallow Brownies
Butterscotch Marshmallow Bars
Ingredients
- 11 ounce package of 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 (1 10-ounce) bag mini marshmallows
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 8-10 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 overhand to lift the bars out of the pan. Slice into 16 slices. Keep refrigerated until ready to serve.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 14 days.
- To Freeze: You can freeze the uncut bars for up to 3 months.
- You can substitute crunchy peanut butter for the creamy peanut butter.
- Score the top of the bars with a sharp knife before chilling to make cutting easier.
- If you want a colorful alternative, you can substitute the plain mini marshmallows with multi-colored mini marshmallows.
- Make sure the mixture has time to cool for a few minutes before mixing in the marshmallows so you don’t melt them.
very very sweet. if I were to make again I would use half the marshmallows and add roasted peanuts. maybe even reduce the amount of butterscotch chips.
I have a grandson that has a peanut allergy so I just substitute the peanut butter for wow butter and it tastes exactly the same😋