If there’s one treat that instantly takes me back to spring break as a kid, it’s these colorful Peanut Butter Marshmallow Squares. They always made an appearance—no baking required, just a stovetop, a big bowl, and a little patience while they set in the fridge. The moment they were firm enough to slice, we were diving in, fingers sticky and smiles wide.
But here’s the thing: this isn’t just a kid’s dessert.
With its nutty peanut butter base, velvety butterscotch chips, and a small but game-changing pinch of salt, this version has a complexity that grown-ups can truly appreciate. That tiny hit of salt balances the sweetness and turns it into something more—something addictive in the best way. And with the crunch of walnuts and the chew of flaked coconut, the texture is layered and satisfying.
The key here is to let the warm mixture cool just enough before stirring in the marshmallows, so you keep those pastel pops of color intact. (We eat with our eyes first, after all.)
Whether you’re making a pan for the kids during spring break or stashing a few squares away for yourself, this recipe is one of those timeless Canadian classics that never gets old.
Just try not to eat half the pan while it’s still setting—I dare you.
Peanut Butter Marshmallow Square
16
servings10
minutes5
minutesIngredients
1 (10-11 oz) bag of butterscotch chips
1 cup peanut butter
1/2 cup unsalted butter
3 1/2 cups colorful mini marshmallows
1 tsp vanilla
pinch of salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Directions
- Grease 8x8 square baking dish and line with parchment paper.
- Place butter, peanut butter and butterscotch chips in a large bowl and set over a pot of gently simmering water (you are making a double boiler.) Stir often, scraping the sides of the bowl until melted and combined into homogenous mixture, about 5 minutes. Remove from heat. Cool for 5–10 minutes, stirring occasionally to help avoid melting or bleeding colors from the marshmallows.
- Stir in vanilla and salt. Add marshmallows, walnuts, coconut and mix until combined. Pour into the prepared pan and refrigerate until set (about an hour.) Cut into squares and enjoy!
