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Marshmallow Bars

Karlynn Johnston's easy recipes for four types of fluffy marshmallow fudge bars.
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Course cookies, Dessert, Snack
Cuisine Canadian
Servings 24 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.