Peanut Butter Marshmallow Squares Recipes

PEANUT BUTTER MARSHMALLOW SQUARES

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.

PEANUT BUTTER MARSHMALLOW SQUARES

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.

PEANUT BUTTER MARSHMALLOW SQUARES RECIPE - (4.5/5)

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 TREATS

Steps:

• Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated.
• Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows (6x4) in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.

NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Heat a large pot over low heat and add peanut butter, butter, and butterscotch chips.
• Constantly stir until totally melted (this will take about 10 minutes, but eventually everything will melt). Remove from heat and set aside to cool for about 10 more minutes.
• Fold in marshmallows until evenly coated and distributed. Some may melt, and that's fine.
• Spray a 9x13 inch pan with nonstick spray and spread mixture in the pan.
• Let sit at room temperature for a few hours to firm up or place in fridge.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

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.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

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.

HAZELNUT PEANUT BUTTER MARSHMALLOW SQUARES RECIPE BY TASTY

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.

NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES RECIPE

Steps:

• Heat a large pot over low heat and mix together peanut butter, butter and butterscotch chips. Stir constantly until completely melted and smooth.
• Remove from heat and set aside to cool for 10 minutes. Fold in marshmallows until evenly coated.
• Spray a 9x13-inch baking dish with nonstick cooking spray then spread mixture in the pan.
• Let sit at room temperature or in the fridge until firm.