Peanut Butter Marshmallow Squares made with butterscotch chips, peanut butter, marshmallows, coconut, and walnuts — a soft, chewy no-bake treat everyone loves.
I always laugh a little whenever I make Peanut Butter Marshmallow Squares, because they’ve sort of become this “comfort dessert” in my life without me ever planning it. Like, I didn’t wake up one morning thinking, I will now form a lifelong emotional attachment to a no-bake square. It just… happened. These squares have followed me through so many weirdly specific stages of life — childhood potlucks, awkward teenage parties where nobody knew what to say, and then adulthood, where dessert is suddenly the one thing that makes a stressful day feel less awful.
I remember once bringing a tray of these peanut-butter-marshmallow bars to a beach picnic with friends, and I swear they were gone before I even sat down. Someone jokingly called them “the golden bricks,” and honestly? That’s kinda stuck in my head ever since. They’re these happy little squares that somehow make everyone stop what they’re doing and go, “Oh my gosh, wait, what IS this?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And every time I melt the butterscotch chips now, I get this warm wave of nostalgia — mixed with a tiny bit of sadness for how fast the years go. Funny how a simple recipe can do that, right? But that’s what I love most about these Peanut Butter Marshmallow Squares: they’re not fancy, but they carry memories like they’re soaked into the butterscotch itself.
Sound familiar? Maybe you have a dessert like that too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Peanut Butter Marshmallow Squares Recipe?
The best part about these Peanut Butter Marshmallow Squares — and I say this with full sincerity — is that they’re the kind of dessert you can make when you’re too tired to make dessert. You know those days where everything feels like too much? And then suddenly you’re stirring butterscotch chips over a double boiler at 9 p.m. because your sweet tooth has opinions and you don’t feel like saying no? Yeah. These squares were made for that exact mood.
But honestly, the flavor is what gets me every time. The butterscotch and peanut butter melt together into this creamy caramel-like blanket, while the mini marshmallows stay soft and squishy, like little pockets of childhood joy. And then there’s the coconut and walnuts, adding texture like, “Hey, remember we exist too?” It’s this sweet-salty-chewy-crunchy chaos that magically works. I’m not even sure how it works. It just does. And that uncertainty is part of the charm.
Plus, they’re fast. Like “I didn’t even have time to second-guess myself” fast. That’s rare in baking (or well, no-baking). And people love them — really love them — in a way that makes you feel like you did something more impressive than melt a few ingredients together.
Ingredient Notes:
Let’s talk about what makes each part of these Peanut Butter Marshmallow Squares matter — because honestly, each one brings something different to the flavor party.
Butterscotch Chips
These melt down into that shiny, buttery, caramel flavor that defines the whole dessert. If butterscotch had a personality, I swear it would be that friend who’s somehow always warm and comforting even when everything else feels chaotic.
Peanut Butter
It’s the glue. The heart. The reason the squares hold together emotionally and physically. And it gives the whole recipe that old-school “grandma’s recipe box” vibe.
Butter
Butter smooths everything out. It’s the quiet, dependable one. The ingredient that never causes drama but makes everything better.
Mini Marshmallows
These soften just enough to create that stretchy, chewy interior. They’re the little surprise moments that make you go, “Ooh, I forgot how good that is.”
Coconut
Even if you’re not a coconut fan (I get it), trust me: here it adds texture, sweetness, and that soft-chewy layer that holds everything together.
Walnuts
The walnuts add crunch and a subtle bitterness — like a tiny counterbalance to all the sweetness. It’s the dessert version of adding a reality-check friend to your group chat.
How To Make Peanut Butter Marshmallow Squares?
You don’t need to be a dessert expert for these Peanut Butter Marshmallow Squares — honestly, if you can stir, you’re good. But here’s the breakdown anyway, because we all appreciate clarity when there’s sugar involved.
Step 1: Grease the Pan
Just get it out of the way. Seriously. Trying to grease a pan when your fingers are covered in melted butterscotch? No thank you.
Step 2: Melt the Base
Place the butterscotch chips, peanut butter, and butter into a double boiler. And if you don’t have one, do what all of us do: put a heat-safe bowl over a pot of simmering water. Don’t worry — it’s not as fancy as it sounds. Stir slowly so nothing burns. After a few minutes, the mixture will turn smooth and glossy and dangerously tempting.
Step 3: Stir in the Mix-Ins
Take it off the heat and add the mini marshmallows, coconut, and walnuts. The marshmallows melt a little, but not all the way — which is exactly what you want. It creates those chewy pockets we all go crazy for.
Step 4: Spread and Chill
Pour the mixture into your greased pan and smooth it out. Is it sticky? Oh, absolutely. Will you be tempted to lick the spatula? Also yes. Refrigerate for about an hour, then slice into squares.
And boom. Dessert. A good one, too.
Storage Options:
These Peanut Butter Marshmallow Squares store like champs. Honestly, they might store better than I do when I’m stressed. Pop them into an airtight container and keep them in the fridge up to a week. If you need them longer, wrap them individually and freeze — they hold up surprisingly well and thaw like nothing ever happened.
Just keep parchment between layers unless you want one giant super-square. I mean… not the worst thing.
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Variations and Substitutions:
Because recipes should be flexible enough to fit your mood, your pantry, or your accidental grocery-store impulse purchases.
Swap the butterscotch
Try milk chocolate, white chocolate, or peanut butter chips. No rules here, really.
Change the nuts
Almonds, pecans, cashews — pick your favorite, or whatever’s at the back of your pantry.
Add-ins for fun
Pretzels. Dried cranberries. Toffee bits. Crushed cookies. Even M&M’s if you’re feeling chaotic.
Go nut-free
Sub in sunflower seed butter and swap walnuts for something crunchy but safe, like pretzel bits.
Add a drizzle
Melted chocolate on top looks like you spent way more time than you did.
What to Serve with Peanut Butter Marshmallow Squares?
Coffee
The deep bitterness of coffee with the sweetness of these squares? Perfect match.
Ice cream
Put a warm square over vanilla ice cream and thank me later.
Party platters
These look adorable with cookies and brownies.
Kid snacks
They’re soft enough for little hands and nostalgic enough for adults to “taste test” half the batch.
Movie nights
Not too messy. Easy to grab. And honestly? Way better than popcorn.
Frequently Asked Questions:
Can I make them without coconut?
Totally. You’ll lose a bit of chewiness, but they still taste amazing.
Do big marshmallows work?
Yep — just chop them up. Mini ones melt nicer, but it’s not a dealbreaker.
Do they have to stay in the fridge?
Pretty much, yes. They soften at room temperature and become… well… sticky creatures.
Thank you for sticking with me through this peanut-butter-and-butterscotch journey. If you make these Peanut Butter Marshmallow Squares, tell me how they turned out — or what wild twist you add.
Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter Marshmallow Squares
Ingredients
- 1 11-ounce package butterscotch chips
- 1 cup peanut butter
- 1/2 cup butter
- 3 1/2 cups miniature marshmallows
- 1 cup flaked coconut
- 1 cup chopped walnuts
Instructions
Prepare the Pan
- Grease a 9x13-inch pan and set aside.
Melt the Base Mixture
- Place the butterscotch chips, peanut butter, and butter in the top portion of a double boiler set over gently simmering water. Stir continuously, scraping down the sides of the bowl with a rubber spatula to prevent scorching. Continue heating until the mixture is fully melted and smooth, approximately 5 minutes.
Incorporate the Remaining Ingredients
- Remove the melted butterscotch mixture from the heat. Add the miniature marshmallows, flaked coconut, and chopped walnuts. Stir until all ingredients are evenly coated and distributed throughout the mixture.
Transfer and Set
- Pour the mixture into the prepared pan and press it gently into an even layer. Refrigerate for approximately 1 hour, or until fully set. Once firm, cut into 18 squares. Store covered in the refrigerator.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
