Chocolate Marshmallow Peanut Butter Bars

by Sabrina Snyder

Published on

12 Comments

5 from 4 votes
18 Servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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Chocolate Marshmallow Peanut Butter Bars are an easy no-bake bar with marshmallows, chocolate, peanut butter and peanuts in 30 minutes!

The holidays are the time of year when we can indulge on decadent and fun Dessert Recipes, like Magic Cookie Bars. Chocolate Marshmallow Peanut Butter Squares are a dessert that kids of all ages will love and are an indulgent treat that are so easy to make.

Chocolate Peanut Marshmallow Bars

CHOCOLATE MARSHMALLOW PEANUT BUTTER BARS 

There are few things that go together better than marshmallows and chocolate, except maybe marshmallows, chocolate, peanuts, and peanut butter. Chocolate Marshmallow Peanut Butter Squares are the perfect no bake blend of sweet, crunchy, chewy, soft, and hard, and they’re extremely easy to make.

This is the perfect simple marshmallow recipe to make with the whole family, since there’s plenty for everyone to do, and you can do all of the cooking in a saucepan on low heat yourself so no one burns themselves. I usually leave my kids in charge of the chocolate chips, which means that a lot of them never make it into the pan, which is a risk I just have to take.  

Peanut Butter Chocolate Marshmallow bars are best served straight from the fridge, since cooling them makes them firm and brings out all the flavors. Honestly, the most difficult part about making this easy recipe is waiting for the squares to harden in the fridge. These are great to serve up at a holiday party or potluck, since this is a gluten free recipe that many can enjoy.

MORE MARSHMALLOW BAR RECIPES

HOW TO MAKE CHOCOLATE MARSHMALLOW PEANUT BUTTER BARS

  • Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven.
  • Cook on medium low heat for about 5 minutes (mixture will be very thick).
  • Remove from heat and let sit for 10 minutes.
  • Mix in half of the marshmallows, peanuts and remaining chocolate chips.
  • Top with the rest of them pushing them in slightly to adhere them to the mixture.
  • Refrigerate for 2 hours until fully chilled before slicing.

Pan of Chocolate Peanut Marshmallow Squares

 

VARIATIONS ON CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

  • Add ins: Add in a handful or two of sliced or chopped nuts like cashews, pecans, or walnuts. You can also add some pretzel bits, Chex or Rice Krispies cereal in to the mix for a salty sweet combination.
  • Chips: If you aren’t a huge fan of milk chocolate, you can switch things up a bit by changing the flavors of the chocolate chips you add. Try white chocolate, peanut butter chips, semi-sweet chocolate chips, or dark chocolate chips.
  • Marshmallows: If you want to make the whole recipe from scratch, you can use my recipe for Homemade Marshmallows. You can shape these into whatever size you want, and I’ve occasionally used a mini cookie cutter on them to make them into cute Christmas shapes. 

Chocolate Marshmallow Bars

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES FAQS

  • How do you melt marshmallows? You can use a saucepan to melt them, or you can put them in a microwave safe bowl and microwave them. Make sure to stir to keep them from burning or fusing to the bowl. 
  • Is microwaving marshmallows safe? Yes, but I think you get a better texture and taste by melting them in a saucepan instead. Plus the clean up is easier, marshmallows can get really messy in a microwave. 

MORE CHOCOLATE PEANUT BUTTER RECIPES

HOW TO STORE CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

  • Serve: You can store Chocolate Marshmallow Peanut Butter Squares at room temperature for up to 2 days. Always keep them in an airtight container or sealable bag. I recommend keeping them on a sheet of parchment paper.
  • Store: You can store Chocolate Peanut Butter Marshmallow Squares in the fridge in an airtight container for up to 4 days.  
  • Freeze: You can freeze your Chocolate Peanut Butter Marshmallow Squares for up to 4 months.

Chocolate Marshmallow Peanut Butter Squares in a stack

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Dinner, then Dessert

Chocolate Marshmallow Peanut Butter Squares

Chocolate Marshmallow Peanut Butter Squares are an easy no-bake bar with marshmallows, chocolate, peanut butter and peanuts in 30 minutes!
Yield 18 Servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate Peanut Marshmallow Bars
PrintRate

Ingredients
 

Instructions

  • Spray an 8x8 inch baking pan with vegetable oil spray or line with parchment paper.
  • Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven on medium low heat for about 5 minutes (mixture will be very thick).
  • Remove from heat and let sit for 10 minutes.
  • Mix in half of the marshmallows, peanuts and remaining chocolate chips and transfer to 8x8 inch baking dish lined with parchment paper. Then top with the rest of them pushing them in slightly to adhere them to the mixture.
  • Refrigerate for 2 hours until fully chilled before slicing.

Nutrition

Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 144mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
Keyword: Chocolate Marshmallow Peanut Butter Squares

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Peanut Butter Chocolate Marshmallow Bars collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. When do you transfer to the 8 x 8 pan? After melting in Dutch oven? Before letting it sit 10 minutes? This sounds delicious.

    Reply

    1. Glad you asked! After the batter is cooled you add marshmallows and chocolate chips, mix and then transfer to the 8×8 inch baking dish lined with parchment paper. Then add the rest of the remaining marshmallows and chocolate chips to the top of the batter, pressing into the batter. Then refrigerate. Appreciate you bringing this to our attention!

      Reply

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      It’s an 8×8 pan I fixed the recipe.

      Reply

    1. Thanks for coming back to let me know how much you enjoyed them, Angelina. I appreciate the 5 star rating.

      Reply

  5. Love that you get a little bit of everything in these! Soft & crunchy & sweet & salty! They are the perfect thickness, too!

    Reply