Vintage Peanut Butter Butterscotch Marshmallow Squares
This vintage no-bake treat blends creamy peanut butter, buttery butterscotch, and soft rainbow marshmallows for a nostalgic dessert that’s as beautiful as it is delicious. Make them ahead, freeze for later, and bring a little old-fashioned sweetness back to your table.
Equipment
- Medium saucepan
- Rubber spatula
- Parchment Paper
- 8x8 or 9x9-inch baking dish
Ingredients
- 1 package butterscotch chips
- 1 cup creamy peanut butter
- ½ cup butter
- 1 package rainbow miniature marshmallows
- 1 tsp vanilla extract
Instructions
- Melt the base: In a large saucepan over low heat, melt the butter, peanut butter, and butterscotch chips together. Stir constantly until smooth and creamy.
- Cool the mixture: Remove from heat and let cool for 5–10 minutes. This helps prevent the marshmallows from melting when you add them.
- Add vanilla: Stir in the vanilla extract and mix well.
- Fold in the marshmallows: Gently stir the marshmallows into the cooled mixture until evenly coated.
- Press into pan: Line an 8x8 or 9x9-inch baking dish with parchment paper. Press the mixture in evenly and smooth the top with a spatula.
- Chill: Place in the refrigerator for at least 2 hours, or until firm.
- Slice and serve: Once set, lift out using the parchment paper, cut into squares, and serve chilled.
Notes
- Cool the mixture before adding marshmallows to keep them intact and colorful.
- Use low heat to prevent scorching the butterscotch chips.
- Fresh marshmallows work best, old ones may clump or harden.
- Refrigerate before cutting for clean, firm squares.
- Store in the fridge for the perfect chewy texture.