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Peanut Butter Marshmallow Squares

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These Peanut Butter Marshmallow Squares are a delightful no-bake treat combining creamy peanut butter, fluffy marshmallows, and a crunchy graham cracker base. Perfect for busy weeknights or special gatherings, they are sure to impress everyone!
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups Graham crackers, crushed Provides the foundational crunch and sweetness for the base.
  • 1 cup Peanut butter Rich and creamy, this ingredient brings savory depth and robust flavor.
  • 2 cups Marshmallows Soft and fluffy, these create a sweet, gooey middle layer.
  • 1/2 cup Butter Adds richness and helps bind the ingredients together.
  • 1/2 cup Powdered sugar Sweetens the treat and creates a soft texture.

Method
 

Preparation
  1. Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal.
  2. Crush the graham crackers in a medium-sized bowl using a rolling pin or your hands until you have a fine crumb mixture.
  3. Melt the butter in a microwave-safe bowl, then add the crushed graham crackers and stir until well-coated.
  4. Pour half of the graham cracker mixture into the lined baking dish and press down firmly to create an even layer for the base.
  5. In another bowl, combine the peanut butter and powdered sugar, mixing until smooth and thick, then spread this over the graham cracker base.
  6. Layer the marshmallows on top of the peanut butter in an even distribution.
  7. Spread the remaining graham cracker mixture on top of the marshmallows and press down gently to hold together.
  8. Refrigerate the squares for at least 30 minutes to set before slicing into squares.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 10g

Notes

For variations, consider adding melted chocolate on top or using nuts for added texture. Store in an airtight container in the fridge for up to a week.

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