How To make Peanut Butter Marshmallow Cups

Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana

Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana

Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!

INGREDIENTS:

2 cups (350g) chocolate chips
1 1/2 cup (360g) peanut butter
1/4 cup (57g) unsalted butter
2 teaspoons (10g) vanilla extract
1/4 (1.5g) teaspoon salt
10 ounces (283g) mini rainbow marshmallows

DIRECTIONS:

Line a 8x8 square baking pan with parchment paper and lightly spray with PAM or other vegetable oil spray

In a large microwave safe bowl add chocolate chips, peanut butter and butter and microwave in 30 second increments until melted.

Add in vanilla and salt and allow to cool for 10 minutes to prevent marshmallows from melting when added.

Add marshmallows to the chocolate peanut butter mixture reserving 1/4 cup of the marshmallows to add to the top of the dessert.

Pour the mixture into the square pan then top with the remaining marshmallows, slightly pressing them into the top of the dessert.

Place the dessert in the refrigerator for 30 min to an hour before serving.

Enjoy!

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PRODUCTS USED IN THIS VIDEO:

Ozeri Digital Food Scale:
Pyrex Glass Mixing Bowl Set:
Reynolds Kitchen Parchment Paper:
Pyrex 8x8 inch square baking dish:

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OTHER PRODUCTS I USE OFTEN:
Oster Glass Jar, Stainless Blender:
Wilton Disposable Decorating Bags:
Wilton 1M Piping Tip:
Towle Living Satin Gold Wave Flatware:
Muffin Baking Pan, 12 cup:
Farberware Bakeware Baking Loaf Pan 9x5:
Easy Lift Parchment Paper for 8” Square Pans:
Pyrex 8x8 inch square baking dish:
Hamilton Beach 10-Cup Food Processor:
Cookie Scooper:
Reynolds Kitchen Parchment Paper:
Wilton Candy Melts Melting Pot:
Watkins Pure Vanilla Madagascar Extract:
Silicone Baking Mats:
Nordic Ware Natural Baker’s Half Sheet Pans:
Wilton Industries Cooling Rack:
Wilton 3-Tier Collapsible Cooling Rack:
Oxo 13x9 inch glass baking dish:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):

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ABOUT MY SETUP:
Camera:
Canon 90D Bundle:
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Voice Over Mic: Tonor Condenser Microphone:
Amazon Basics Portable Photo Studio Box:
Editing Software: Final Cut Pro X
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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE

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Peanut Butter Cup S'mores Dip

Turn a classic candy into the ultimate dip with Peanut Butter Cup S'mores Dip! RECIPE:

Butterscotch Peanut Butter Marshmallow Squares | No Bake Desserts

In this video I’ll show you how to make peanut butter marshmallow squares! Also named butterscotch confetti! A quick and easy no bake dessert. I grew up eating these especially around the holidays, someone always brought these to a get together or school bake sale. Give this recipe a try and let us know how it turns out in the comments below!

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Printable recipe:

Recipe:
¼ cup unsalted butter
1 cup peanut butter
2 cups butterscotch chips
5 cups marshmallows
¼ teaspoon salt
½ teaspoon vanilla

1. On low heat, combine the butter, peanut butter, butterscotch chips, and salt into a sauce pan. Heat until all melted then add the vanilla extract.
2. Let the mixture cool for around 30 minutes. It can’t be hot or the marshmallows will melt.
3. Stir in the marshmallows until every marshmallow is coated.
4. Line a 9”x13” pan for thinner bars or an 8”x8” pan if you want thicker bars.
5. Let sit in the refrigerator for 1 hour to harden. Take out and cut into squares.

#marshmallowsquares #peanutbuttermarshmallowsquares #samandfengcooking #homecooking #cooking #butterscotchconfetti

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Peanut Butter Marshmallow Squares Recipe!

Peanut Butter Marshmallow Squares Recipe!

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INGREDIENTS
• 2 cups creamy peanut butter
• 1/2 cup unsalted butter
• 1 (11 ounce) bag butterscotch chips
• 2 (10.5 ounce) bags mini marshmallows

INSTRUCTIONS
1. Heat a large pot over low heat and mix together peanut butter, butter and butterscotch chips. Stir constantly until completely melted and smooth. Remove from heat and set aside to cool for 10 minutes. Fold in marshmallows until evenly coated. Spray a 9x13-inch baking dish with nonstick cooking spray then spread mixture in the pan. Let sit at room temperature or in the fridge until firm.

Thank you for tuning in for another episode of cookmas where everyday in December I’m posting a new recipe! #cookmas

Recipe Playlist:

More Holiday Recipes:

Peppermint Twist Cupcakes:
Eggnog Cheesecake Bars:
Gingerbread Cookies:
Sugar Cookie Cheesecake:
Pecan Balls:
Sugar Cookies:

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Easy Peanut Butter Marshmallow Chocolate Fudge

2 cups sugar
1/2 cup milk
14 oz marshmallow fluff / cream
(Not ice cream marshmallow cream or topping!)
18 oz jar of peanut butter.
1 cup chocolate chips
1 tsp. Shortening

Add peanut butter and marshmallow cream to large mixing bowl.
Cover 9x13 pan with wax paper or parchment.
In large saucepan, add sugar and milk. On medium, stir and bring to a boil. Boil and stir for 3 minutes exactly.
Pour over peanut butter and marshmallow. Immediately stir. Pour into lined 9x13.
Refrigerate for at least 1 hour.
Melt chocolate chips and shortening in microwave for about 45 seconds. Stir. Reheat and stir every 15 seconds until smooth. Evenly spread onto cooled fudge.
Refrigerate 1-2 hours before cutting. Allow fudge to sit on counter for 10-15 minutes before cutting to avoid chocolate cracking.


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Homemade peanut butter marshmallow squares recipe

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Recipe (Ingredients)-----------------------------
1/2 cup salted butter
1 cup creamy peanut butter
11 oz package butterscotch chips
10 oz package colourful mini marshmallows

Important tips:
Cut a piece of wax or parchment paper a little larger than a 8 x 8 pan, place into 8x8 pan and set aside.
In a large pot set over medium heat, add butter. Melt the butter to coat the pan. Add butterscotch chips, and peanut butter. Do not add in the marshmallows yet.

Allow ingredients to melt together, stirring often. When completely melted, remove the pot from the heat onto a cooling rack. Let the mixture cool down to room temperature. Now add in the marshmallows.
Pour mixture into the prepared, lined pan, spreading out evenly. Cool the pan in the fridge for at least 2 hours. Remove wax paper and cut into squares.

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Homemade peanut butter marshmallow squares recipe