PEANUT BUTTER MARSHMALLOW SQUARES
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
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
NO BAKE PEANUT BUTTER MARSHMALLOW BARS
If you like peanut butter, you'll love these delicious no bake peanut butter marshmallow bars. They're perfect for dessert or any celebration!
Provided by Debby Mayne
Categories Desserts and Sweet Treats
Time 1h10m
Number Of Ingredients 5
Steps:
- Spray the interior of an 8" x 8" or 7" x 11" baking pan with nonstick cooking spray. Set it aside.
- Combine the butter and peanut butter in a microwave safe bowl. Stir until mixed.
- After they are blended, add the butterscotch chips and stir and put the bowl in the microwave for 1 minute. Stir. Continue to microwave in 30 second increments until all of the butterscotch chips have melted, stirring in between each session.
- Allow the mixture to cool for about 5 minutes.
- Pour the marshmallows and peanuts into the mixture and stir.
- Spread the mixture into the greased pan. Smooth the top until it is even.
- Refrigerate for 1-2 hours. Cut into bars and serve.
Nutrition Facts : Calories 277 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEANUT BUTTER MARSHMALLOW SQUARES
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
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
NIF'S PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Nif's Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Nif_H
Categories Dessert
Time 10m
Yield 16 squares
Number Of Ingredients 4
Steps:
- Combine the first three ingredients in a pot over medium heat (better to use a double boiler) melt until just combined. Don't let it get too hot!
- Spread marshmallows evenly into a 8 x 8" pan. Pour the peanut butter mixture over the marshmallows.
- Allow to completely cool before cutting and serving.
Nutrition Facts : Calories 293.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 15.2, Sodium 139.4, Carbohydrate 31.2, Fiber 0.7, Sugar 25.7, Protein 3.9
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
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
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.
CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES
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
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.
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