No-Bake Peanut Butter Marshmallow Squares

This recipe is totally ridiculous. And insanely sweet. Like, cartoonishly so. They should require a Surgeon General’s warning and an appointment with your dentist. It’s the kind of snack you make at sleep-away camp, or with your mom, following a recipe you tore from the pages of Highlights. It’s goofy, easy, and strangely delicious. They’re fun in your mouth. It would be a perfect treat to make for a kids Halloween party. The marshmallows look like tiny ghosts! Plus, they should probably only be consumed by people whose teeth are going to be imminently falling out. And while I did not find them in a dusty old Junior League of Chebeague cookbook, they are somehow totally and completely Maine. Malcolm has already written eloquently about the no-bake phenomenon here. The baked goods, or, in this case the unbaked goods of a region –  the squares and bars and cookies and brownies sold at Church rummage sales and high school basketball games – is what gives a place soul. You might find these at St. Brendan The Navigator’s annual Christmas bazaar, in between a hand-painted nativity set with a light-up Baby Jesus and a collection of wooden spoons dressed up to look like Ukranian peasants with handkerchiefs for skirts and pipe cleaners for hair. Please enjoy these very silly squares in moderation!

No-Bake Peanut Butter Marshmallow Squares
Adapted from a recipe on How Sweet It Is

Ingredients:

  • 1/2 stick unsalted butter
  • 2 cups creamy peanut butter
  • 1 11 ounce bag butterscotch morsels
  • 2 10.5 bags mini marshmallows
  • cooking spray

Method:

Prepare a 9×13 inch pan with vegetable cooking spray. In a large pot over low heat melt butter and peanut butter. Pour in the butterscotch chips, stirring constantly until you have a creamy consistency. Remove from the heat and let stand, about ten minutes. Mix in the marshmallows and spread in the pan. Refrigerate for at least an hour.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

24 Comments

  1. We are getting ready to renovate our kitchen and I’m trying to clean out the pantry. I just happen to have a bag of butterscotch chips and a bag of mini marshmallows that I need to use up, and then I find this recipe. Serendipity!

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  2. Looks real good at chocolate chips yummy !!!! @ Lbrady I just wondered if you did not remove the pan off the heat once chip and butter nearly fully melted then added th PB? Occasionally if stuff like that remains over heat source it will become chalky. Super yummy , easy dessert. Give it a go again;-)

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  3. I’m going to make these for some friends that just love peanut butter and fluff – I thought I’d substitute peanut butter chips for the butterscotch chips to cut down on the sweetness and keep that peanut buttery taste.

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  4. These sound amazing! I’m thinking i could melt some (dark) chocolate chips and drizzle over or something to add chocolate to this. I love the combo of chocolate, peanut butter and marshmallow!

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