Scale

1/2 cup unsalted butter

1 cup creamy peanut butter

1 (11 oz) bag butterscotch chips

1 (10 oz) bag mini marshmallows

1/2 tsp vanilla extract

Pinch of salt

1. Line an 8×8-inch pan with parchment paper and lightly grease it.

2. In a saucepan over medium-low heat, melt butter and peanut butter together until smooth.

3. Add butterscotch chips and stir constantly until fully melted and smooth.

4. Remove from heat and stir in vanilla and a pinch of salt. Let cool for 3–4 minutes (important so marshmallows don’t melt).

5. Gently fold in mini marshmallows until evenly coated.

6. Pour mixture into prepared pan and spread evenly.

7. Refrigerate for at least 2 hours or until firm.

8. Cut into squares and serve chilled or at room temperature.

Don’t overheat or the butterscotch can seize—low and slow is key.

Let the mixture cool slightly before adding marshmallows to keep them intact.

Add chopped peanuts or a drizzle of chocolate for a twist.

Keywords: no bake peanut butter marshmallow squares, butterscotch marshmallow bars, easy no bake dessert, vintage peanut butter squares