I’ll never forget the first time I made these Peanut Butter Marshmallow Bars. My kitchen filled with the warm, toasty, nutty aroma of melting peanut butter and butterscotch, a scent so comforting it felt like a hug. When I finally pressed those fluffy mini marshmallows into the top, I knew I’d found my new favorite no-bake treat—a perfect blend of sweet, salty, chewy, and creamy that’s impossible to resist. Let me show you how to make this simple, magical recipe that’s sure to become a staple in your home, just like it is in mine.
Ingredients
- 7 cups unsalted butter
- 1 cup creamy peanut butter
- 1 (11 oz) bag butterscotch chips
- 1 tsp vanilla extract
- 1 (10 oz) bag fruity mini marshmallows
Now, let’s talk ingredients because choices here truly matter. I insist on creamy, no-stir peanut butter—the standard kind you find at the grocery store. The natural, oily-separating kind will give you a greasy, inconsistent base, and trust me, I learned that the hard way. For the butterscotch chips, don’t be tempted to swap for chocolate; that butterscotch flavor is the secret, mellow backbone that makes these bars uniquely irresistible. And for the marshmallows, the fruity mini ones are non-negotiable in my book. Their pastel colors are cheerful, and their small size ensures every bite gets a perfect, melty piece.
Equipment Needed
- 9×13 inch baking pan
- Large saucepan (heavy-bottomed is best)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Parchment paper or aluminum foil
- Sharp knife for slicing
You don’t need fancy gear for this recipe, but a good, heavy-bottomed saucepan is your best friend here. It distributes heat evenly, preventing the butterscotch and peanut butter from scorching—a real risk I faced with a thin pot once. Lining your pan with parchment paper is a step I will never skip again; it creates a “sling” that lets you lift the entire slab of bars out for flawlessly clean cuts. A simple butter knife just makes a sticky mess. Finally, have your marshmallows measured and ready by the stove. Once you add the vanilla, everything moves fast, and you don’t want to be scrambling.
Step-by-Step Instructions
Start by lining your 9×13 pan with parchment, leaving some overhang on the sides. In your large saucepan, combine the butter, peanut butter, and the entire bag of butterscotch chips. Turn the heat to medium-low. This is where patience is key. Stir almost constantly with your wooden spoon as the mixture slowly melts together. I learned the hard way that cranking the heat will cause the butterscotch to seize and become grainy. You’re waiting for it to become a perfectly smooth, glossy, golden river—it should take about 7-10 minutes. The smell at this stage is absolutely heavenly.
(See the next page below to continue…)