Description

Craving a no-bake dessert that’s sweet, gooey, and packed with irresistible flavors? What if you could whip up a batch of decadent bars combining chocolate, peanut butter, butterscotch, and marshmallows in just a few minutes? Say hello to Chocolate Peanut Butter Butterscotch Marshmallow Bars! These easy, crowd-pleasing treats are perfect for potlucks, holiday trays, or satisfying your sweet tooth. With a rich, creamy base and chewy marshmallows, they’re a quick fix for any dessert lover.

Ingredients

The magic of these bars lies in their simple, bold ingredients. Here’s what you’ll need and why each one matters:

Semi-Sweet Chocolate Chips (12 oz): Provide a rich, chocolatey base with balanced sweetness.
Butterscotch Chips (11 oz): Add a caramel-like, buttery sweetness that complements the chocolate.
Creamy Peanut Butter (1 cup): Brings a smooth, nutty flavor and helps bind the mixture.
Mini Marshmallows (10.5 oz): Create a chewy, gooey texture and add sweetness.

Substitutions and Variations

Chocolate Chips: Use milk chocolate for a sweeter flavor, dark chocolate for a richer taste, or dairy-free chocolate chips for a vegan version.
Butterscotch Chips: Substitute with white chocolate chips, caramel chips, or additional chocolate chips if unavailable.
Peanut Butter: Swap with almond butter, cashew butter, or sunflower seed butter for a nut-free option, ensuring a creamy consistency.
Marshmallows: Use regular-sized marshmallows (cut into smaller pieces) or vegan marshmallows for a plant-based version.
Add-Ins: Mix in ½ cup chopped peanuts, pretzel pieces, or crushed graham crackers for extra crunch, or swirl in ¼ cup caramel sauce for decadence.
Gluten-Free Option: Ensure all ingredients (especially marshmallows and chips) are gluten-free; most are naturally gluten-free.
Vegan Option: Use dairy-free chocolate chips, vegan butterscotch chips (or white chocolate), and vegan marshmallows.

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Instructions

Prepare the Pan:
- Line a 9×13-inch baking dish with non-stick aluminum foil, leaving an overhang for easy removal. Alternatively, grease the pan with butter or spray with non-stick spray and line with parchment paper.
- Tip: The foil overhang makes lifting the bars out easier for clean cutting.
Melt the Base:
- In a large microwave-safe container (such as an 8-cup Pyrex measuring cup), combine 12 oz semi-sweet chocolate chips, 11 oz butterscotch chips, and 1 cup creamy peanut butter.
- Microwave on high in 30-second intervals, stirring well after each interval, until the chips are fully melted, the peanut butter is incorporated, and the mixture is smooth, about 90–120 seconds total.
- Tip: Stir thoroughly to ensure even melting and prevent scorching. Stop heating once most chips are melted, using residual heat to finish.
Add the Marshmallows:
- Gently stir in 10.5 oz mini marshmallows until they are fully coated with the chocolate-peanut butter mixture. Work quickly to avoid melting the marshmallows.
- Tip: Fold gently to keep marshmallows intact, ensuring an even distribution for a balanced texture.
Set the Bars:
- Pour the mixture into the prepared 9×13-inch baking dish, spreading evenly with a spatula to create a smooth, uniform layer.
- Tap the pan lightly on the counter to remove air bubbles and ensure an even surface.
- Tip: Press gently to avoid crushing the marshmallows, and smooth the top for a polished look.
Chill and Cut:
- Refrigerate the pan for about 2 hours, or until the bars are fully set and firm to the touch.
- Lift the bars out of the pan using the foil overhang, and place on a cutting board. Cut into 24 bars (6×4 grid) using a sharp knife.
- Tip: Run the knife under hot water and wipe clean between cuts for neat, clean edges.
Serve:
- Serve chilled or at room temperature, optionally garnished with a sprinkle of sea salt, chopped peanuts, or a drizzle of melted chocolate.
- Store leftovers in an airtight container to maintain freshness.
- Tip: Serve on a platter or in paper liners for a festive presentation, perfect for parties or gifting