PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH SQUARES
Peanut Butter Butterscotch Bars are a nostalgic childhood treat. Creamy peanut butter and butterscotch give way to squishy marshmallows in this yummy treat.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 8m
Number Of Ingredients 4
Steps:
- Combine butterscotch chips, peanut butter and butter in a large microwave-safe dish. Microwave on 50% power for 2 minutes. Remove, stir, then microwave another 1 minute on 50% power. Cool slightly.
- Line a 8x8" square baking pan with parchment paper. Add the marshmallows. When butterscotch mixture has cooled slightly, pour over marshmallows and stir to combine and spread evenly in pan. Refrigerate until firm, about 1 hour.
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
PEANUT BUTTER MARSHMALLOW SQUARES RECIPE - (4.5/5)
Provided by Booper-2
Number Of Ingredients 5
Steps:
- Line an 8″x12″ baking pan with parchment paper. In a medium pot over low heat, melt butter, peanut butter, and butterscotch chips, stirring constantly. Remove from the heat and let it cool for 1 minute. Add marshmallows and quickly stir until coated. Pour into the baking pan and use a spatula to spread to the edges of the pan and spread as evenly on top as you can. Sprinkle with confetti sprinkles. Refrigerate until set. Cut into squares.
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
- Stir in coconut, walnuts, and marshmallows.
- Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
PEANUT BUTTER BUTTERSCOTCH COLOR MARSHMALLOW SQUARES
Steps:
- In a pot melt margarine, Kraft Peanut Butter, and butterscotch chips until no lumps are left from butterscotch chips.
- Pour into a 9 X 13 cake pan cool for one to two minutes then place Jet-puffed color marshmallows on top and pat into warm mixture.
- Cool in fridge of 10 to 15 and cut into 2-inch squares and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERSCOTCH MARSHMALLOW SQUARES
These squares are so simple with only 4 ingredients. No baking, just mix together and refrigerate, how much simpler do you want it??
Provided by Chef mariajane
Categories Bar Cookie
Time 10m
Yield 24 squares
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
- Press in an 8-inch square pan.
- Refrigerate.
- Cut in squares.
Nutrition Facts : Calories 216.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 15.2, Sodium 90.5, Carbohydrate 22.1, Fiber 0.3, Sugar 19.1, Protein 2
CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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