Peanut Butter Marshmallow Treats Recipes

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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

PEANUT BUTTER MARSHMALLOW TREATS



Peanut Butter Marshmallow Treats image

Your kids will love these peanut butter and marshmallow bars that go together in minutes. A great on-the-go snack!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 5

3 tablespoons margarine or butter
1/4 cup peanut butter
1 bag (10 ounces) large marshmallows
6 cups crisp rice cereal
24 Reese's peanut butter cups miniatures, unwrapped

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.

Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Square

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS



Peanut Butter and Chocolate Cereal Treats image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h45m

Yield 24 bars

Number Of Ingredients 6

Nonstick cooking spray, for the parchment and spatula
6 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch
1 cup honey-roasted peanuts
6 ounces semisweet chocolate chips, melted

Steps:

  • Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
  • In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
  • Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
  • Remove the cereal treats using the parchment paper and cut into 24 bars.

PEANUT BUTTER CEREAL TREATS



Peanut Butter Cereal Treats image

Kids will love these colorful, crunchy bars. They're a fun twist on the traditional marshmallow crispy treats...and because they're so easy, older kids could whip up a batch on their own! -Christie Porter, Shipshewana, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

30 large marshmallows
3 tablespoons butter
1 tablespoon peanut butter
6 cups Peanut Butter Cap'n Crunch
1-1/2 cups milk chocolate M&M's

Steps:

  • In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.

Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER MARSHMALLOW TREATS



Peanut Butter Marshmallow Treats image

Make and share this Peanut Butter Marshmallow Treats recipe from Food.com.

Provided by Audrey M

Categories     Bar Cookie

Time 13m

Yield 12 squares

Number Of Ingredients 6

3 tablespoons margarine
1/4 cup peanut butter
10 ounces large marshmallows
6 cups crisp rice cereal
24 unwrapped miniature peanut butter cups
nonstick cooking spray

Steps:

  • Spray a 13 x 9 x 2 inch pan with nonstick cooking spray.
  • In a microwave proof bowl, place peanut butter, marshmallows and butter; don't cover.
  • Cook on High for 1 to 3 minutes, stirring after each 1 minute cooking cycle.
  • The mixture should be smooth when stirring.
  • Now, stir in 6 cups of rice cereal until it is covered in marshmellow mixture.
  • Spray nonstick cooking spray on a large spoon, this will help mixture not to get stuck while trying to transfer it to pan.
  • After rice cereal is in pan, press down.
  • Right away make 24 indentations with a handle from a wood spoon handle for the peanut butter cups.
  • Place peanut butter cups into indentations; cool.
  • Cut into 24 squares.

Nutrition Facts : Calories 255.1, Fat 10, SaturatedFat 2.6, Cholesterol 0.8, Sodium 227.6, Carbohydrate 40.1, Fiber 0.9, Sugar 21.8, Protein 4.2

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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