Colorful Peanut Butter Marshmallow Squares stacked on a white surface showing pink, blue, and yellow mini marshmallows with butterscotch base

Desserts

Spring Break Nostalgia in a Pan: Peanut Butter Marshmallow Squares

Name: Spring Break Nostalgia in a Pan: Peanut Butter Marshmallow Squares
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Cuisine: North American
Ingredients: 1 (10–11 oz / 280–310g) bag of butterscotch chips; 1 cup (250 ml) peanut butter; 1/2 cup (113g) unsalted butter; 3 1/2 cups (280g) colourful mini marshmallows; 1 tsp (5 ml) vanilla; pinch of salt; 3/4 cup (60g) flaked coconut; 3/4 cup (85g) chopped walnuts

If there's one treat that instantly takes me back to spring break as a kid, it's these colorful Peanut Butter Marshmallow Squares. They always made an appearance—no baking required, just a stovetop, a

Prep

10 min

Cook

45 min

Total

55 min

Serves

Style

💰 Everyday

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If there's one treat that instantly takes me back to spring break as a kid, it's these colourful Peanut Butter Marshmallow Squares. They always made an appearance—no baking required, just a stovetop, a big bowl, and a little patience while they set in the fridge. The moment they were firm enough to slice, we were diving in, fingers sticky and smiles wide.

But here's the thing: this isn't just a kid's dessert.

With its nutty peanut butter base, velvety butterscotch chips, and a small but game-changing pinch of salt, this version has a complexity that grown-ups can truly appreciate. That tiny hit of salt makes all the difference.

Ingredients

Servings:

1 (10–11 oz / 280–310g) bag of butterscotch chips
1 cup (250 ml) peanut butter
1/2 cup (113g) unsalted butter
3 1/2 cups (280g) colourful mini marshmallows
1 tsp (5 ml) vanilla
pinch of salt
3/4 cup (60g) flaked coconut
3/4 cup (85g) chopped walnuts

Instructions

1
Grease an 8x8 inch (20x20 cm) square baking dish and line it with parchment paper.
2
Place the butter, peanut butter, and butterscotch chips in a large bowl and set it over a pot of gently simmering water (you are making a double boiler). Stir often, scraping the sides of the bowl until melted and combined into a homogeneous mixture, about 5 minutes. Remove from heat. Cool for 5–10 minutes, stirring occasionally to help prevent the marshmallows from melting or bleeding their colours.
3
Stir in the vanilla and salt. Add the marshmallows, walnuts, and coconut, and mix until combined. Pour into the prepared pan and refrigerate until set (about 1 hour). Cut into squares and enjoy!

FAQ

Can you make peanut butter marshmallow squares ahead of time?+

Yes! Store them in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week for softer squares. You can also freeze them for up to a month—just let them thaw for 15 minutes before serving.

What can you substitute for the butterscotch chips?+

Chocolate chips work great if you prefer a richer flavor, or try white chocolate chips for a sweeter twist. You can use about the same amount as the butterscotch chips called for in the recipe.

Why are my marshmallows melting into the peanut butter mixture?+

Make sure you're adding the marshmallows after you've removed the bowl from heat and let it cool for a minute or two—if the mixture is too hot, the marshmallows will sink and dissolve rather than stay puffy and intact.

How should you cut these squares without them sticking?+

Let the pan cool completely at room temperature, then refrigerate for at least 1 hour before cutting. Dip your knife in warm water and wipe it between cuts for clean edges without sticking.