Best 20 Marshmallow Squares Recipes

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Are you looking for a sweet and decadent treat that is perfect for any occasion? Look no further than marshmallow squares! These delightful treats are made with a combination of marshmallows, sugar, and butter, and can be customized with a variety of toppings and mix-ins. Whether you prefer them classic or loaded with extras, marshmallow squares are sure to satisfy your sweet tooth. With their gooey, rich texture and irresistible flavor, they are the perfect treat to enjoy with friends and family or to give as a thoughtful gift.

Here are our top 20 tried and tested recipes!

PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

I have been making these for years, and they are always a hit!

Provided by Honda

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 18

Number Of Ingredients 6

½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

Steps:

  • In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
  • Stir in coconut, walnuts, and marshmallows.
  • Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES



Chocolate Marshmallow Peanut Butter Squares image

I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) peanut butter and milk chocolate chips
1/2 cup milk chocolate chips
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows
1 cup broken miniature pretzels
1 cup Rice Krispies

Steps:

  • Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES



Peanut Butter-Marshmallow Rice Krispies Squares image

This can be made on top of the stove or in the microwave using a large heat-proof bowl --- this recipe is pretty much fool-proof so don't worry about exact measurements, the frosting drizzle is only optional, I most always double the recipe and spread into a 13 x 9-inch pan, throw in some salted chopped peanuts also! :)

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 10m

Yield 15-20 serving(s)

Number Of Ingredients 6

1/3 cup butter (a little more butter is okay)
5 cups mini marshmallows
1 teaspoon vanilla
2/3 cup peanut butter (more won't hurt!)
5 cups Rice Krispies
3 -4 tablespoons canned frosting (vanilla or chocolate) (optional)

Steps:

  • In a large saucepan melt the butter over medium heat.
  • Add in marshmallows and vanilla; stir until melted.
  • Mix in the peanut butter until combined.
  • Remove from heat and mix in the rice cereal.
  • Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
  • Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

CHOCOLATE CHIP MARSHMALLOW SQUARES



Chocolate Chip Marshmallow Squares image

Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.

Provided by Rhonda J

Categories     Bar Cookie

Time 15m

Yield 1 9x9

Number Of Ingredients 5

1 cup peanut butter
1/2 cup margarine
2 packages chocolate chips
1 teaspoon vanilla
1 package colored mini marshmallows

Steps:

  • On stovetop or in microwave melt first 3 ingredients.
  • When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

CHOCOLATE MARSHMALLOW CANDY SQUARES



Chocolate Marshmallow Candy Squares image

Children of all ages will enjoy these tall squares of marshmallow and peanut packed candies.-Mrs. Kris Lehman, Jackson, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1-1/2 teaspoons butter
1 package (12 ounces) semisweet chocolate chips
1 package (10 to 11 ounces) butterscotch chips
1/2 cup peanut butter
1 package (16 ounces) miniature marshmallows
1 cup unsalted dry roasted peanuts

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.

Nutrition Facts :

MARSHMALLOW SQUARES



Marshmallow Squares image

If you like a rich square, this is the perfect recipe!!

Provided by Heather

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12

1 ½ cups all-purpose flour
⅓ cup packed brown sugar
¾ cup butter
¾ cup cold water
1 (1 ounce) package unflavored gelatin
¾ cup white sugar
⅛ teaspoon salt
¾ cup confectioners' sugar
¾ teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon almond extract
1 dash food coloring

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
  • Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
  • Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
  • When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

Nutrition Facts : Calories 89.4 calories, Carbohydrate 12.7 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 45 mg, Sugar 8.6 g

TOASTED-COCONUT MARSHMALLOW SQUARES



Toasted-Coconut Marshmallow Squares image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Dessert     Christmas     Kid-Friendly     New Year's Eve     Coconut     Winter     Gourmet     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 9

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
  • Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
  • Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

EASY CHOCOLATE MARSHMALLOW GRAHAM SQUARES (NO BAKE)



Easy Chocolate Marshmallow Graham Squares (No Bake) image

Make and share this Easy Chocolate Marshmallow Graham Squares (No Bake) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 10m

Yield 20 serving(s)

Number Of Ingredients 6

1 (16 ounce) package semi-sweet chocolate chips
1 cup butter
2 cups icing sugar
2 eggs, beaten
4 cups mini marshmallows
graham cracker (not the crumbs! use enough crackers to line the bottom of the pan)

Steps:

  • Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan).
  • Line the graham crackers in the bottom of the baking dish (you might have to cut some of them in half to fit in the dish).
  • In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
  • Add in the marshmallows; mix to combine.
  • Spread the mixture over the graham crackers in the baking dish.
  • Sprinkle with about 1/4 cup icing sugar, or as desired).
  • Chill.

Nutrition Facts : Calories 275.9, Fat 16.5, SaturatedFat 10, Cholesterol 45.5, Sodium 83, Carbohydrate 34.4, Fiber 1.4, Sugar 29.9, Protein 1.9

COCONUT MARSHMALLOW SQUARES



Coconut Marshmallow Squares image

One of my favorite childhood memories includes eating these coconut-covered candies. You can make them throughout the year using a variety of food coloring. -Heather Warner, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen (about 1-1/2 pounds).

Number Of Ingredients 7

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
2 cups sugar
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened shredded coconut, chopped
2 to 3 drops red or yellow food coloring, optional

Steps:

  • In a large bowl of a heavy-duty mixer, sprinkle gelatin over 1/2 cup cold water; set aside. In a heavy saucepan, combine sugar and remaining water. Cook and stir over low heat until sugar is dissolved. Cook over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring occasionally. Remove from the heat; slowly pour over gelatin, beating constantly. Immediately add egg whites. Use the candy thermometer to make sure mixture is at least 160°. Continue to beat 15-20 minutes longer. Beat in vanilla. Pour into a greased 9-in. square pan. Cool for 3 hours or until firm enough to cut into squares., In a shallow bowl, combine coconut and food coloring if desired. Roll marshmallow squares in coconut. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

OREO MARSHMALLOW SQUARES



Oreo Marshmallow Squares image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 20 to 24 large marshmallows

Number Of Ingredients 9

Nonstick cooking spray, for the pan
3 tablespoons gelatin powder
1 2/3 cups granulated sugar
2/3 cup corn syrup
3 tablespoons honey
1 tablespoon vanilla extract
3 1/2 cups crushed chocolate sandwich cookies, such as Oreos®
Cornstarch, for dusting
Confectioners' sugar, for dusting

Steps:

  • Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly.
  • Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water.
  • Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly.
  • Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F.
  • Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos®. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos®. Set aside to allow the marshmallows to set up, a couple of hours.
  • Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature.

CRISP CHOCOLATE MARSHMALLOW SQUARES



Crisp Chocolate Marshmallow Squares image

Categories     Coffee     Liqueur     Chocolate     Dessert     Christmas     Cocktail Party     Super Bowl     Kahlúa     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 60 squares

Number Of Ingredients 13

For ganache
5 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
3 ounces fine-quality bittersweet chocolate (70% cacao), chopped
3/4 cup heavy cream
2 tablespoons Tia Maria, Kahlúa, or other coffee-flavored liqueur
1 tablespoon instant-espresso powder or instant-coffee granules
For marshmallow squares
1/4 pound marshmallows (15 individual large marshmallows or 2 cups small)
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
3/4 teaspoon salt
3 cups puffed-rice cereal such as Rice Krispies

Steps:

  • Make ganache:
  • Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.
  • Make marshmallow squares:
  • Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.
  • Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.
  • Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.
  • Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.
  • Let squares stand until set, about 15 minutes.

EASY MARSHMALLOW-CHOCOLATE CHIP-GRANOLA SQUARES



Easy Marshmallow-Chocolate Chip-Granola Squares image

Whenever I make these, most of it will be immediately eaten!

Provided by BlackDiamond

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 1h10m

Yield 12

Number Of Ingredients 4

1 cup semisweet chocolate chips
1 cup miniature marshmallows
1 cup granola
½ cup peanuts

Steps:

  • Grease a small glass container.
  • Melt chocolate in a microwave-safe glass bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add marshmallows, granola, and peanuts. Spread mixture into the prepared container.
  • Freeze or refrigerate until hard, about 1 hour. Cut into squares and store in the refrigerator.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 19 g, Fat 9.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 3.3 g, Sodium 58.7 mg, Sugar 12.3 g

TOASTED COCONUT MARSHMALLOW SQUARES



Toasted Coconut Marshmallow Squares image

We often see the marshmallow as a hot chocolate topper, but you will soon discover that these delicious coconut treats deserve to be served solo. These pillow-y squares are surrounded by tasty toasted coconut. These can be made 1 month ahead and stored between sheets of parchment paper in an air tight container, in a cool dry place. To avoid stickiness, try to make on a dry day. Special Equipment Needed: a 9" square metal baking pan, a stand mixer fitted with a whisk attachment and a candy thermometer. From Gourmet Magazine, December 2007.

Provided by Bev I Am

Categories     Candy

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 8

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F with the rack in the center of oven.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
  • Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
  • Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
  • Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
  • Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
  • Remove from heat and allow to stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
  • Increase speed to high and beat until very thick, about 15 minutes.
  • Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board.
  • Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

BANANA MARSHMALLOW SQUARES



Banana Marshmallow Squares image

Easy to make and so good! the original recipe states to bake this in a 13x9-inch pan I made mine in an 11x7-inch pan and it worked fine!

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 45m

Yield 20 bars

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1/2 cup butter, softened
2 eggs
1 1/2 cups chopped nuts (or to taste)
3 1/2 cups mini marshmallows (6 1/2 ounces)
1 (3 ounce) box vanilla instant pudding mix
2 large ripe mashed bananas

Steps:

  • Set oven to 350 degrees.
  • Grease a 11 x 7-inch baking pan.
  • In a large bowl, combine cake mix, butter, eggs; beat until combined (about 2 minutes).
  • Add/mix in nuts.
  • Press half of the cake mixture into bottom of prepared baking pan with hands or back of a slightly wet spoon (the mixture will be thick and fairly sticky, so the best way is to keep your hands slightly wet); reserve the remaining mixture for topping.
  • To make filling: in a double boiler or microwave, melt the marshmallows, stirring constantly until smooth.
  • Add in the dry pudding mix and mashed bananas to the melted marshmallows; mix to combine.
  • Spread/pour evenly over the cake batter in the pan.
  • Crumble remaining cake batter over filling with wet hands (doesn't have to cover completely).
  • Bake for 25-30 minutes, or until the top dough is golden brown.

Nutrition Facts : Calories 275.2, Fat 13.4, SaturatedFat 4.3, Cholesterol 33.9, Sodium 344.4, Carbohydrate 36.7, Fiber 1.6, Sugar 22.2, Protein 3.9

CHOCOLATE MARSHMALLOW SQUARES



Chocolate Marshmallow Squares image

Make and share this Chocolate Marshmallow Squares recipe from Food.com.

Provided by Skinny Mini

Categories     Bar Cookie

Time 35m

Yield 1 9x13 pan

Number Of Ingredients 13

3/4 cup sugar
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup chopped walnuts
2 tablespoons cocoa
1/4 teaspoon baking powder
2 cups miniature marshmallows
1 cup creamy peanut butter
3/4 cup semisweet chocolate morsel
2 cups puffed rice cereal
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F
  • Grease a 13x9x2 inch baking pan.
  • Cream together sugar and butter until fluffy.
  • Beat in eggs and vanilla.
  • In a separate bowl, mix together flour, walnuts cocoa and baking powder.
  • Stir into butter mixture.
  • Spread in the bottom of prepared baking pan.
  • Bake 15 to 20 minutes or until center is set.
  • Sprinkle marshmallows evenly over top. Bake for 3 minutes to melt.
  • Remove from oven and let it cool down.
  • Combine chocolate chips and peanut butter in a medium saucepan.
  • Cook and stir over low heat until melted and smooth, about 3 minutes.
  • Stir in cereal and salt and mix gently to combine.
  • Spread the mixture over the marshmallow layer.
  • Let them cool down before cutting into bars.
  • Store in the refrigerator.

Nutrition Facts : Calories 5130.1, Fat 316.4, SaturatedFat 76.8, Cholesterol 428.1, Sodium 3151.7, Carbohydrate 507.3, Fiber 37.5, Sugar 325.1, Protein 110.1

NIF'S PEANUT BUTTER MARSHMALLOW SQUARES



Nif's Peanut Butter Marshmallow Squares image

Make and share this Nif's Peanut Butter Marshmallow Squares recipe from Food.com.

Provided by Nif_H

Categories     Dessert

Time 10m

Yield 16 squares

Number Of Ingredients 4

12 ounces butterscotch chips (a little more than 1 bag, roughly 2 cups)
3/4 cup peanut butter
1/2 cup butter
10 ounces mini marshmallows

Steps:

  • Combine the first three ingredients in a pot over medium heat (better to use a double boiler) melt until just combined. Don't let it get too hot!
  • Spread marshmallows evenly into a 8 x 8" pan. Pour the peanut butter mixture over the marshmallows.
  • Allow to completely cool before cutting and serving.

Nutrition Facts : Calories 293.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 15.2, Sodium 139.4, Carbohydrate 31.2, Fiber 0.7, Sugar 25.7, Protein 3.9

MARSHMALLOW-FRUIT SQUARES



Marshmallow-Fruit Squares image

This recipe is another wonderful weight watcher recipe. I make these to take when we go hiking and also to take to work for snacks. They only have 3 points.

Provided by Bev. E.

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

4 teaspoons reduced-calorie margarine
20 marshmallows
2 cups corn flakes
24 dried apricot halves, chopped
1/2 cup unsalted sunflower seeds
1/4 cup sliced unblanched almonds
4 pitted dates, chopped
2 tablespoons sesame seeds
1/4 teaspoon vanilla extract

Steps:

  • Spray a 10x6" baking pan with nonstick cooking spray.
  • In a large nonstick saucepan over low heat, melt the margarine.
  • Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes.
  • Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla.
  • With moistened hands, press the mixture evenly into the baking pan.
  • Refrigerate covered until firm at least 30 minutes.
  • The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.

MARSHMALLOW SQUARES



Marshmallow Squares image

Make and share this Marshmallow Squares recipe from Food.com.

Provided by crafty chef

Categories     Bar Cookie

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1/2 cup peanut butter
1 (12 ounce) package butterscotch chips
1/2 cup butter
3 cups mini marshmallows

Steps:

  • Melt butter, chips, and peanut butter together on low heat.
  • Cool, add marshmallows.
  • Pour into 8x8 pan to set.

CHOCOLATE MARSHMALLOW SQUARES



Chocolate Marshmallow Squares image

Make and share this Chocolate Marshmallow Squares recipe from Food.com.

Provided by Canadian Jane

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup butter
2 eggs, beaten
1 cup white sugar
1 pinch salt
vanilla
2 cups mini marshmallows
2 cups graham wafer crumbs or 2 cups chocolate cookie crumbs
1/2 cup nuts, chopped

Steps:

  • Cook butter, eggs, sugar and salt over a low heat, stirring constantly, till thickened (about 10 minutes). Add vanilla and cool. (I cool in sink with cold water).
  • Add graham cracker crumbs, marshmallows and nuts to the cooled mixture. Mix well and press into a buttered 9 x 9 pan.
  • Cover with chocolate icing. Refrigerate, then cut into bars. Freezes well.

Nutrition Facts : Calories 298.1, Fat 16.7, SaturatedFat 8.2, Cholesterol 65.8, Sodium 235.9, Carbohydrate 35.7, Fiber 0.9, Sugar 26.1, Protein 3.3

CHOCOLATE MARSHMALLOW SQUARES



Chocolate Marshmallow Squares image

You don't need to sit around the campfire to capture the kid-pleasing taste of s'mores. Everyone will have fun covering the crackers with marshmallows, chocolate chips and ice cream topping.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 4

8 whole graham crackers
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
2 tablespoons caramel or butterscotch ice cream topping

Steps:

  • Place whole graham crackers 1 in. apart on a baking sheet. Top each cracker with marshmallows and chocolate chips. Drizzle with ice cream topping. , Bake at 350° for 5-7 minutes or until the marshmallows are puffed and the chips are slightly melted. Cool for 2-3 minutes before serving.

Nutrition Facts :

Tips:

  • Use fresh ingredients, especially the marshmallows. This will ensure that your marshmallow squares have the best flavor and texture.
  • Line your baking pan with parchment paper or greased foil. This will prevent the marshmallow squares from sticking and make them easier to remove.
  • Be careful not to overcook the marshmallow squares. They should be set, but still slightly soft and gooey in the center.
  • Let the marshmallow squares cool completely before cutting them into bars. This will help them to hold their shape and prevent them from falling apart.
  • Store the marshmallow squares in an airtight container at room temperature. They will keep for up to 2 weeks.

Conclusion:

Marshmallow squares are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a snack. With a few simple ingredients and a little bit of time, you can make your own delicious marshmallow squares at home. So what are you waiting for? Give one of these recipes a try today!

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