Peanut Butter Marshmallow Squares Recipe 455

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PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

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

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

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 MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

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

1/2 cup butter or 1/2 cup margarine
1 cup peanut butter
1 (300 g) bag butterscotch chips
1 (200 g) bag mini-white marshmallows

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

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES



Chocolate Marshmallow Peanut Butter Squares image

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

1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) peanut butter and milk chocolate chips
1/2 cup milk chocolate chips
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows
1 cup broken miniature pretzels
1 cup Rice Krispies

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.

PEANUT BUTTER MARSHMALLOW SQUARES RECIPE - (4.5/5)



Peanut Butter Marshmallow Squares Recipe - (4.5/5) image

Provided by Booper-2

Number Of Ingredients 5

1/2 cup butter
1 cup peanut butter
1 (10.5-ounce) package butterscotch chips
6 cups mini marshmallows
Confetti sprinkles, optional

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.

HAZELNUT PEANUT BUTTER MARSHMALLOW SQUARES RECIPE BY TASTY



Hazelnut Peanut Butter Marshmallow Squares Recipe by Tasty image

Here's what you need: mini marshmallows, hazelnut spread, peanut butter chips, margarine

Provided by Anne Whittaker

Categories     Desserts

Yield 15 servings

Number Of Ingredients 4

3 cups mini marshmallows
1 cup hazelnut spread
1 package peanut butter chips
1 tablespoon margarine

Steps:

  • Mix hazelnut spread, chips and margarine in a medium sized saucepan on low-medium heat till chips are melted and ingredients combine smoothly.
  • Remove from heat and add marshmallows until covered.
  • Pour mixture into a greased 8 x 8 pan and refrigerate for 2 hours.
  • Cut into squares when chilled and serve.

Nutrition Facts : Calories 243 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 25 grams

MARSHMALLOW SQUARES



Marshmallow Squares image

Make and share this Marshmallow Squares recipe from Food.com.

Provided by crafty chef

Categories     Bar Cookie

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1/2 cup peanut butter
1 (12 ounce) package butterscotch chips
1/2 cup butter
3 cups mini marshmallows

Steps:

  • Melt butter, chips, and peanut butter together on low heat.
  • Cool, add marshmallows.
  • Pour into 8x8 pan to set.

PEANUT BUTTER SQUARES



Peanut Butter Squares image

These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 6

2 cups creamy peanut butter
1 cup butter, divided
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract, divided
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Steps:

  • In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

Nutrition Facts :

MARSHMALLOW SQUARES



Marshmallow Squares image

If you like a rich square, this is the perfect recipe!!

Provided by Heather

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12

1 ½ cups all-purpose flour
⅓ cup packed brown sugar
¾ cup butter
¾ cup cold water
1 (1 ounce) package unflavored gelatin
¾ cup white sugar
⅛ teaspoon salt
¾ cup confectioners' sugar
¾ teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon almond extract
1 dash food coloring

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
  • Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
  • Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
  • When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

Nutrition Facts : Calories 89.4 calories, Carbohydrate 12.7 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 45 mg, Sugar 8.6 g

CHEWY PEANUT BUTTER-MARSHMALLOW BARS



Chewy Peanut Butter-Marshmallow Bars image

Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.

Provided by Lidey Heuck

Categories     snack, cookies and bars, dessert

Time 2h20m

Yield 16 to 20 bars

Number Of Ingredients 7

6 tablespoons/85 grams unsalted butter, plus more for greasing the pan
6 cups/200 grams cornflake cereal
1 (12-ounce/340-gram) bag large marshmallows
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup/125 grams natural creamy peanut butter
4 ounces/115 grams semisweet chocolate (preferably bar chocolate), roughly chopped
Flaky sea salt, for sprinkling

Steps:

  • Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
  • In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
  • Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
  • Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
  • Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
  • Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

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