Chocolate Marshmallow Peanut Butter Bars

by Sabrina Snyder

Last Update:

12 Comments

5 from 4 votes
12 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
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Chocolate Marshmallow Peanut Butter Bars are an easy no-bake bar that is perfect for potlucks and parties. Easy prep, even the kids can help!

The holidays are the time when we can indulge on decadent and fun Brownies and Bars like these Chocolate Marshmallow Peanut Butter Bars. Cinnamon Apple Bars and Gingerbread Cookie Bars are also perfect for this time of year.

Cut bars stacks showing marshmallows
bars in pan topped with marshmallows
Collage of bars in pan and stacked
Recipe Snapshot

Why You’ll Love These Bars?

  • The perfect sweet and creamy no-bake dessert!
  • Prep easy dessert recipes to share for your next potluck.

Sabrina’s Chocolate Marshmallow Peanut Butter Bars Recipe

This is the perfect simple marshmallow recipe to make with the whole family, since you can do all of the cooking in a saucepan on low heat 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.

Recipe Card

Dinner, then Dessert

Chocolate Marshmallow Peanut Butter Bars Recipe

Chocolate Marshmallow Peanut Butter Bars are an easy no-bake bar that is perfect for potlucks and parties. Easy prep, even the kids can help!
Yield 12 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Cut bars stacks showing marshmallows
PrintRate

Ingredients
 

  • 14 ounces sweetened condensed milk
  • 1 cup peanut butter chips
  • 1 1/2 cups semi-sweet chocolate chips , divided
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows
  • 1 cup unsalted peanuts , salted is okay too

Instructions

  • Spray an 8×8 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.
  • Transfer to 8×8 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: 400kcal | Carbohydrates: 42g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 389mg | Fiber: 3g | Sugar: 33g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg

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Sabrina’s Tips

When you are ready to put the mixture into the pan, make sure that you are spreading it out evenly to get all the flavors in one bite. You can do this by pressing it down using a spatula or wax paper. This will allow it to be distributed in the pan without sticking to your hands.

Table of contents

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About this Recipe

There are few things that go together better than marshmallows and chocolate, except maybe marshmallows, chocolate, peanuts, and peanut butter. These dessert squares are the perfect no bake blend of sweet, crunchy, chewy, soft, and hard, and they’re extremely easy to make. Only 20 minutes of prep time and a couple hours in the fridge and you will have the sweet bar to serve guest or enjoy at home!

Kitchen Tools & Equipment

  • 8×8 Baking Pan: The straight edges and even cooking of this pan are ideal for the bars to be cut into squares.
  • Dutch Oven: Dutch ovens are made from cast iron which helps evenly distribute the heat making this ideal when mixing and melting the ingredients together.

Can this be made ahead of time?

Yes, it is best to make this recipe in ahead of the time you are wanting to serve them. They need at least two hour to chill in the fridge before cutting and serving. Honestly, the most difficult part about making this easy recipe is waiting for the squares to harden in the fridge. You can also make these the night before and let them cool before removing from the pan and cutting into squares.

How to Store

  • Serve: After serving, bars can stay good at room temperature for up to 2 days.
  • Store: You can store the squares in the fridge in an airtight container for up to 4 days. Always keep them in an airtight container or sealable bag. I recommend keeping them on a sheet of parchment paper.
  • Freeze: You can freeze the bars for up to 4 months. Move over to to the fridge before serving to allow them to thaw.

Ideas to Serve

Peanut Butter Chocolate Marshmallow Bars are best served straight from the fridge, since cooling them makes them firm and brings out all the flavors. These are great to serve up at a holiday party or potluck, since this is a gluten-free recipe that many can enjoy.

Frequent Questions

How do you melt marshmallows?

You can use a saucepan to melt marshmallows, 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.

Variations

  • 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: You can switch things up a bit by changing the flavors of the chocolate chips you add. Try white chocolate, peanut butter chips, milk 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.

More Dessert Bars to Try

Collage with stacked chocolate and marshmallow bars in a stack and in a pan

These photos were used in previous versions of this post

Close-up of homemade marshmallow bars
Dessert bars cut into squares and stacked on one another
Chocolate Marshmallow Squares in a stack
Stacked marshmallow bars
Pan of chocolate dessert bars with marshmallows and peanuts sprinkled over top

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. 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