Addictive, sweet, chewy, easy no-bake bars. Can you go wrong with marshmallows, peanut butter, butterscotch, and graham crackers? I don’t think so! You need to try these… and SOON.
I am always more ambitious with holiday baking, decorating, and cards than is ultimately reasonable. Case in point: this year I made our Christmas cards. Half got sent out earlier this week, the other half will [hopefully] go out this weekend. Sorry family, your cards were last. Ha. To compensate for the card making extravaganza of 2015, this year we decided not to get a tree… mainly because Isa the kitten would probably climb it and knock it down. Seriously, that cat has mad climbing skills. She scampers up the support poles in our living room like they’re nothing [and they already have a rustic look to them, so I’m not concerned with kitty claw marks. If she was destructive towards our furniture, that would be another story. I have no tolerance for that!]. The world is this kitten’s toy, and a tree would be no exception. Hopefully next year she will have matured a wee bit! 🙂 One area that I haven’t skimped in so far is Christmas baking! I made a mess of the kitchen many times over last weekend, and this weekend will be no exception. The best treat I made–by FAR–were these fairly unassuming looking No-Bake Peanut Butter Marshmallow Bars.
Brown food never looks that appealing to me, so don’t let the photos turn you away from these babies. If you make one new last-minute sweet treat this Christmas season, let THIS be it. They’re every bit as ooey gooey, sweet, and fantastic as they sound. The ingredient list is short and sweet: butter, peanut butter, butterscotch chips, marshmallows, and graham crackers, and the preparation is incredibly easy. Melt, stir, spread, refrigerate, cut, eat, and enjoy.
This treat is well worth the sugar rush, I promise… and with one batch making an entire 12×18 inch jelly roll pan full of these yummy bars… you’ll have enough to feed the neighborhood and yourself for days. 🙂 I’m seriously pondering making another batch this weekend just to have “extras” around! Word of warning though, especially for those of you experiencing higher than average temperatures: these can get pretty soft at room temperature so plan ahead to store in the fridge… they are delicious cold!
one year ago: Orange Spritz Cookies
three years ago: White Chocolate Peppermint M&M Cookies
four years ago: Chocolate Covered Cherry Cookies
five years ago: Eggless Cookie Dough for Snacking
No-Bake Peanut Butter Marshmallow Bars
adapted from my friend Susan and How Sweet Eats
- 1/2 cup butter
- 3 cups peanut butter [I used 2 cups regular, 1 cup no-stir, non-refrigerated natural peanut butter — Peter Pan brand that’s pretty good for baking]
- 1 – 11 ounce bag butterscotch chips
- 2 – 10.5 ounce bags mini marshmallows
- 4 cups graham crackers, roughly broken
- sprinkles, optional
In a large pot set over medium-low heat, melt together butter, peanut butter, and butterscotch chips. Stir constantly until everything melts–about 8-10 minutes. If a few chips are stubborn, that’s okay.
Remove from heat and let cool for about 10 minutes. While mixture is cooling, line a 12×18 inch jelly roll pan with parchment paper. Alternatively, you could use a 9×13 inch pan for thicker bars, or even some mini muffin cups greased well or lined with paper liners [but I haven’t tried these options].
Stir in 1 bag of marshmallows and half of the graham crackers until all are incorporated, then stir in remaining marshmallows and graham crackers. Turn out onto jelly roll pan, then use a spatula to press flat and smooth out. Top with sprinkles if desired, then refrigerate for 1 hour to set. Cut into small pieces and store in the refrigerator before serving. Enjoy!
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