No Bake Peanut Butter Marshmallow Squares Food

NO BAKE S'MORES PEANUT BUTTER BARS

Steps:

• Line a 9x9" pan with foil and spray with nonstick cooking spray.
• Stir melted butter, cracker crumbs, 3/4 cup peanut butter, and powdered sugar in a large bowl until smooth. Mixture will be thick. Stir in mini marshmallows. Press into prepared pan.
• Melt chocolate chips with remaining 2 tablespoons peanut butter. Heat on high for 30 second increments, stirring between each, until melted and smooth. Spread over the top of the bars.
• Chill the bars to let them set, then slice into squares.
• Store in an airtight container in the refrigerator for up to 4 days.

MARSHMALLOW PEANUT BUTTER NO BAKE COOKIES

Steps:

• First, melt the butterscotch chips and peanut butter in a medium saucepan over low heat, stirring just until barely melted and smooth. Remove from heat and add the chow mein noodles.
• Wait 1-2 minutes before stirring in the marshmallows - you don't want them to melt so if your mixture is really hot, wait until it cools a bit before adding the marshmallows. Your peanut butter mixture shouldn't be very hot, but if you heated it a little bit too long, give it time to cool.
• Use two spoons to drop mixture by cookie size onto wax paper to cool. The setting process will take a few hours at room temperature but takes a lot less time if you put the cookies in the fridge to set.

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 BUTTERSCOTCH MARSHMALLOWS BARS (AKA CONFETTI BARS)

Steps:

• In a large non-stick skillet (or saucepan) on medium heat, add the butter, peanut butter, and butterscotch chips (in that order) to the pan, whisking frequently until the mixture is completely melted and uniform in texture.
• Remove from heat and let it cool for at least 30 minutes* (see first note). It should be cool enough for you to be able to place your hand on the bottom of the skillet.
• After the peanut butter mixture is cooled, stir in three cups of marshmallows, making sure to thoroughly coat the marshmallows with the mixture.
• Grease and line a 8-inch square pan with parchment paper. Then pour the mixture into the pan. Top with the remaining marshmallows, pressing down lightly so that comes in contact with the sticky peanut butter mixture.
• Cover and chill in the refrigerator for at least 2 hours or until firm. Cut into pieces and enjoy.

NO-BAKE PEANUT BUTTER MARSHMALLOW SQUARES (CONFETTI SQUARES)

Steps:

• Line an 8x8 pan with aluminum foil.
• Melt butter, peanut butter and butterscotch chips over low heat, stirring until smooth.
• Remove from heat, and let cool until you can safely hold your hand against the bottom of the pot. This will ensure your marshmallows won't melt when added.
• Stir in vanilla (if using), marshmallows and Rice Krispies.
• Pour mixture into 8x8 pan and gently spread with a spoon or spatula.
• Refrigerate until firm.
• Remove from pan and slice into squares.
• Store squares in refrigerator or wrap in parchment and aluminum foil and freeze.

NO BAKE BUTTERSCOTCH MARSHMALLOW BARS

Steps:

• In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
• Remove from the heat and stir in coconut, walnuts, and marshmallows. Pour the mixture into an ungreased 9x13 inch pan and spread to even it out.
• Put the pan in the refrigerate to set, then cut into bars.

NO BAKE - CHOCOLATE MARSHMALLOW BAR

Steps:

• 1. Butter a 9x13 pan.
• 2. In a large microwavable bowl, place butter, peanut butter, chocolate chips and butterscotch chips. Microwave 1 1/2 minutes, stir and microwave 30 seconds if not smooth and creamy, microwave another 30 seconds then 15 seconds at a time until its smooth and creamy, stirring well.
• 3. When smooth and creamy, allow to cool slightly if needed, then add marshmallows, coconut and nuts. Stir to mix well. Pour into prepared pan and spread to cover bottom. Sprinkle with more coconut if desired. Cool in refrigerator until firm about 1/2 hour. Cut and store in refrigerator.

BUTTERSCOTCH CONFETTI

Steps:

• Grease an 8 inch square pan and set aside.
• Combine butterscotch chips, peanut butter and butter in a large saucepan and heat on low. Stir constantly until chips are almost melted. Remove from heat and stir until smooth.
• Let stand for about 15 minutes, until mixture is lukewarm.
• Add marshmallows and stir until coated.
• Grease a piece of wax paper and use it to press the mixture firmly into prepared pan. Chill until firm. Cut and serve.

NO BAKE PEANUT BUTTER MARSHMALLOW BARS

Steps:

• In a large microwave safe bowl, combine peanut butter, butter, and chips. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir the melted mixture until it is well combined. Add the marshmallows and stir until they are fully coated. Some may melt a little - that is okay.
• Pour in the mixture into an 8 or 9 inch square pan or even a pie pan (that's what I used) and smooth into an even layer. Though they will be messy, I loved them warm. To cut into uniform bars, allow to cool to room temperature. May be stored in an airtight container at room temperature for up to 5 days. Bars may be microwaved for 10 seconds to make them gooey!

4 INGREDIENT PEANUT MARSHMALLOW BARS

Steps:

• Line a 9x9x2-inch pan with parchment paper.
• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
• Remove pan from heat. Allow to cool for two minutes.
• Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan.
• Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (These are sweet and rich. Small bars are perfect.)
• Serve or store in a sealed container.

CONFETTI SQUARES - AKA PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
• In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
• Stir occasionally until the mixture is smooth.
• Remove from the heat and allow to cool to room temperature.
• Stir in the marshmallows.
• Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).

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.

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.

CHOCOLATE PEANUT BUTTER MARSHMALLOW TREATS

Steps:

• Grease and line an 8×8 pan with parchment paper. Allow the paper to reach over the edges of the pan for easy removal.
• In a large pot over medium heat, melt down the peanut butter, chocolate, and butter.
• Add in the marshmallows and continue to stir until melted and smooth.
• Remove from heat and stir in the vanilla, followed by the rice cereal.
• Dump the mixture into the prepared pan and press it in evenly.
• Chill the bars for about 45 minutes or until set.
• When you're ready to serve, melt the 2 tablespoons of peanut butter in the microwave then drizzle over top. Cut into 9 large bars or 16 small bars and enjoy!

PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH SQUARES

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 / CONFETTI BARS

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
• Remove from the heat and stir in the vanilla.
• Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
• Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
• These freeze well and even taste better frozen!

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.

MARSHMALLOW BARS

Steps:

• Melt butter, butterscotch chips and peanut butter in a medium saucepan over low heat.
• Remove from heat. Let sit about 10 minutes to cool so the marshmallows won't melt. Stir in marshmallows, vanilla extract and salt.
• Pour into 9×9 inch pan. Refrigerate until solidified. Cut into squares.