From rainbow marshmallows paired with butterscotch to the chocolate-and-peanut beauty that is Rocky Road, marshmallow bars can be made using so many different flavors, and as a bonus, they are the easiest bars you can make! The number of marshmallows you use in these bars can vary: some people like them more fudge than marshmallow; others like them way fluffier, until they’re basically one big marshmallow held together by fudge. I’ve suggested measurements based on each variation’s star ingredients, but feel free to experiment with more or fewer marshmallows to create your perfect bar. Whichever version calls to you, all follow the same method, so making marshmallow magic couldn’t be simpler. –Karlynn Johnston
Marshmallow Bars
Karlynn Johnston's easy recipes for four types of fluffy marshmallow fudge bars.
Ingredients
Butterscotch Rainbow
- 1 cup smooth peanut butter not natural
- ½ cup salted butter
- 1 bag (10 oz/300 g) butterscotch baking chips
- ½ tsp vanilla extract
- 6-8 cups rainbow mini marshmallows
Rocky Road
- 1 cup chunky peanut butter not natural
- ½ cup salted butter
- 1 bag (10 oz/300 g) bag
- ½ tsp vanilla extract
- 6 cups white mini marshmallows
- 1 cup chopped peanuts
Hazelnut Rainbow
- 1 cup chocolate hazelnut spread such as Nutella
- ½ cup salted butter
- 1 bag (10 oz/300 g) semisweet chocolate chips
- ½ tsp vanilla extract
- 6-8 cups rainbow mini marshmallows
- ½-1 cup chopped toasted hazelnuts
Fully Loaded
- 1 cup chunky peanut butter not natural
- ½ cup salted butter
- 1 bag (10 oz/300 g) semisweet chocolate chips
- ½ tsp vanilla extract
- 4 cups white mini marshmallows
- ½ cup chopped peanuts
- ½ cup sweetened shredded coconut
- ½ cup crispy rice cereal
- ½ cup chopped well-drained maraschino cherries
Instructions
- These instructions apply for any of the four varieties of Marshmallow Bars. First, line a 13- × 9-inch pan with parchment paper.
- Place the first three ingredients in a medium saucepan. Heat over medium heat, stirring frequently, until melted, combined and smooth.
- Remove from the heat and stir in the vanilla. Let cool until just warm, but not so hot as to melt the marshmallows in the next step.
- Place the remaining ingredients in a large bowl. Pour in the peanut butter mixture, stirring to coat completely.
- Pour into the prepared pan, spreading evenly. Refrigerate for 2 to 3 hours, then slice into 24 bars.
- Store in an airtight container in layers, with parchment or waxed paper between each layer, in the fridge for up to 5 days or in the freezer for up to 3 months.
