Chocolate Peanut Butter Marshmallow Squares are an easy and delicious dessert recipe that will be enjoyed by young and old alike.

This gluten free version of the traditional chocolate confetti squares is loaded with colourful marshmallows and crisp rice cereal.

The yield for this recipe depends on the size you want for your squares.  I cut an 8×5 grid for 40 squares.

Chocolate Peanut Butter Marshmallow Squares are an eye pleasing addition to any holiday dessert tray.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Chocolate Peanut Butter Marshmallow Squares was to dump some margarine and peanut butter into a sauce pan over med/low heat.

Once the margarine and peanut butter had melted together I stirred in some semi sweet chocolate chips.

When the chocolate chips had melted into the liquid in the pot I removed the sauce pan from the heat.  

I allowed the mixture to cool until I could touch the bottom of the pan.

When I was able to lay my hand flat under the pan and only feel a bit of warmth I added in some gluten free Crisp Rice Cereal.

Here is the cereal I chose to use for this step.

I stirred until all the cereal was coated with the chocolate peanut butter mixture.

Then I dumped in some mini coloured marshmallows.

I stirred in the marshmallows until they were all coated in the peanut butter chocolate mixture.

Next I lined a 9″ x 13″ pan with some wax paper.

I scraped all the contents of the sauce pan into the wax paper lined baking dish.

Then I used a large spatula to press the mixture down evenly in the baking pan.

I placed the baking pan in the fridge to let it set for a couple of hours before using the wax paper to remove the Chocolate Peanut Butter Marshmallow Squares from the baking pan.

Then I used a sharp knife to cut into the size of squares I wanted.  The size will be based on your personal preference and whether Chocolate Peanut Butter Marshmallow Squares are being served as a stand alone dessert or being added to a dessert tray where people might prefer a sampling size.

For me this recipe can yield between 24 and 40 squares depending on the serving situation.

Whether served alone, or as part of a holiday dessert tray, these squares provide a colourful, eye catching addition to brighten up any occasion.

Enjoy the many flavours and textures in this delectable dessert square!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Dessert Squares For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Chocolate Peanut Butter Marshmallow Squares:

• 1/2 cup margarine
• 1 cup peanut butter
• 2 cups semi sweet chocolate chips
• 2 cups gluten free Crisp Rice Cereal
• 8 cups coloured mini marshmallows (14oz)

How to Make Chocolate Peanut Butter Marshmallow Squares:

1. Melt the margarine and peanut butter together in a large sauce pan over medium-low heat.
2. Once they are melted together add the semi sweet chocolate chips to the pan.
3. Stir until the chips are completely melted.
4. Remove the pan from the heat and set aside to cool.
5. Let the melted chocolate mixture cool until you are able to hold your hand to the bottom of the pan.
6. Add the gluten free Crisp Rice Cereal to the sauce pan and stir well until the cereal is completely coated in the chocolate mixture.
7. Add the marshmallows to the sauce pan and continue stirring until they are completely coated in the chocolate mixture as well.
8. Dump the mixture into a 9 x 13 inch pan lined with wax paper and press it out evenly.
9. Place the pan in the fridge and chill for about 2 hours.
10. Use the wax paper to lift the chilled dessert from the pan and then cut it into squares.
11. Serve and enjoy!