Loaded Peanut Butter Marshmallow Squares

Loaded Peanut Butter Marshmallow Squares are a delicious variation of the Butterscotch Confetti that I grew up with.

These gluten free squares are filled with tasty ingredients and an explosion of flavours.

Depending on the size you choose to cut the squares into this recipe can yield as many as 40 squares. 

Each square is packed with colourful marshmallows, crispy cereal, fruit and chocolate.

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 Loaded 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 butterscotch chips.

When the butterscotch 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 dumped in some mixed fruit and gluten free crisp rice cereal.

After stirring the fruit and cereal in well I dumped in some coloured mini marshmallows.

I saved some mini chocolate chips for the last addition so that they would not all melt away but some would remain solid.

Make sure all the ingredients are well combined.

Then scrape the mixture into a wax paper lined 9″ x 13″ baking pan.

Spread it out evenly in the pan using a rubber spatula.  Place in the fridge to set for about 2 hours.

Once it has been chilled you can use the wax paper to remove Loaded Peanut Butter Marshmallow Squares from the baking pan.

Use a sharp knife to slice into squares.  The size will depend on your occasion and whether it is a stand alone dessert or being added to a dessert tray.

These squares make a colourful and eye catching addition to any dessert tray.

Young and old alike will quickly devour these delicious treats!

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 Loaded Peanut Butter Marshmallow Squares:

  • 1/2 cup margarine
  • 1 cup peanut butter
  • 2 cups butterscotch chips
  • 1 cup gluten free crisp rice cereal
  • 1 cup mixed fruit
  • 8 cups coloured mini marshmallows (14oz)
  • 1 cup mini chocolate chips

How to Make Loaded 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 butterscotch 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 peanut butter mixture cool until you are able to hold your hand to the bottom of the pan.
  6. Add the cereal and the mixed fruit to the sauce pan and continue stirring until they are completely coated in the peanut butter mixture.
  7. Add the marshmallows and again stir until coated.
  8. Add the mini chocolate chips and quickly stir in.  Do not overstir or they will all melt.
  9. Dump the mixture into a 9 x 13 inch pan lined with wax paper and press it out evenly.
  10. Place the pan in the fridge and chill for about 2 hours.
  11. Use the wax paper to lift the chilled dessert from the pan and then cut it into squares.
  12. Serve and enjoy!
Yield: 24

Loaded Peanut Butter Marshmallow Squares

Loaded Peanut Butter Marshmallow Squares are a delicious variation of the Butterscotch Confetti that I grew up with.

Loaded Peanut Butter Marshmallow Squares are a delicious variation of the Butterscotch Confetti that I grew up with.

Prep Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 1/2 cup margarine
  • 1 cup peanut butter
  • 2 cups butterscotch chips
  • 1 cup gluten free crisp rice cereal
  • 1 cup mixed fruit
  • 8 cups coloured mini marshmallows (14oz)
  • 1 cup mini chocolate chips (I used dairy free)

Instructions

    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 butterscotch 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 peanut butter mixture cool until you are able to hold your hand to the bottom of the pan.
    6. Add the cereal and the mixed fruit to the sauce pan and continue stirring until they are completely coated in the peanut butter mixture.
    7. Add the marshmallows and again stir until coated.
    8. Add the mini chocolate chips and quickly stir in.  Do not overstir or they will all melt.
    9. Dump the mixture into a 9 x 13 inch pan lined with wax paper and press it out evenly.
    10. Place the pan in the fridge and chill for about 2 hours.
    11. Use the wax paper to lift the chilled dessert from the pan and then cut it into squares.
    12. Serve and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 97mgCarbohydrates: 34gFiber: 1gSugar: 25gProtein: 4g

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