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.