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Peanut Butter Mallow Bars

Peanut Butter Mallow Bars are a delicious no-bake treat suitable for any occasion. Whether you’re hosting a birthday party, packing for a picnic or making sweets for the holidays, peanut butter mallow bars will make a fabulous addition.

Peanut Butter Mallow Bars

Easy Peanut Butter Mallow Bars Recipe

These scrumptious Peanut Butter Mallow Bars are a taste of nostalgia for me. These mallow bars were inspired by a delectable chewy peanut butter bars with a bit of “chewiness” from the marshmallows and the nutter butter cookies add crunch and texture. How to make Peanut Butter Mallow Bars: (Scroll down for full printable recipe.)

  • Prepare the Pan – Use softened butter to grease the bottom and sides of an 8 x 8-inch pan. Set aside.
  • Sweetened Condensed Milk and Peanut Butter – Melt together the sweetened condensed milk and peanut butter. Cook over medium-low for around 8-10 minutes until heated through and bubbling gently. Stir constantly to avoid sticking.
  • Peanut Butter Chips – Remove from the heat adding the vanilla extract and the peanut butter chips. Stir until the chips are completely melted.
  • Cookies – Mix-in the chopped Nutter Butter cookies and marshmallows. Stir until evenly distributed. Some marshmallows should remain whole.
  • Transfer to Pan – Working quickly, spread into the prepared pan.
  • Garnish – Sprinkle the top with chopped peanuts. Chill 2 hours or until set, then cut into desired sized pieces. Store chilled.
prepared Peanut Butter Mallow Bars

How to Make Homemade Peanut Butter Mallow Bars Recipe

Keep in mind, these mallow bars are rich and are best cut into small squares much like fudge. You can certainly make them any size you like, but in the case of these goodies, less is more.

  • Ingredients you’ll need to make Peanut Butter Mallow Bars: Sweetened condensed milk, peanut butter baking chips, chopped nutter butter cookies, mini marshmallows, butter, vanilla extract and chopped peanuts.
  • Kitchen tools you’ll need: A medium size heavy bottomed saucepan, measuring cups and spoons, a sharp knife and cutting board, an offset spatula or rubber spreading spatula and an 8 x 8 or 9 x 9 square non stick pan.
  • These homemade peanut butter bars are like fudge in that you need to work fairly quickly when combining the ingredients and spreading them into the pan. In light of that, have everything ready and nearby and you’ll be good to go.
  • The marshmallows won’t completely melt into the warm peanut butter mixture by design. You want to be able to see some of them in the mallow bars, hence the name.
  • Store Peanut Butter Mallow Bars in an airtight container chilled in the refrigerator for up to one week. You can also freeze them for up to 2 months.
Peanut Butter Mallow Bars

More No Bake Bars and Desserts to Make

Yummy no bake desserts are a lifesaver when the going gets tough and you’re short  on time. You may also like to try these:

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Peanut Butter Mallow Bars

Prep Time15 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 25 minutes
Course: Candy, Dessert
Cuisine: American, Southern
Keyword: peanut-butter-mallow-bars
Servings: 24 bars
Calories: 287kcal
Author: Melissa Sperka

Ingredients

  • 2 14 oz cans sweetened condensed milk
  • 3/4 cup peanut butter
  • 1 10 oz peanut butter baking chips
  • 1 tsp pure vanilla extract
  • 12 nutter butter cookies chopped
  • 2 cups miniature marshmallows
  • 1/2 cup chopped salted peanuts
  • 1 Tbsp butter softened

Instructions

  • Use softened butter to lightly butter the bottom and sides of an 8×8-inch pan. Set aside.
  • On the stove top in a heavy bottomed pan melt together the sweetened condensed milk and peanut butter. Cook over medium-low for around 8-10 minutes until heated through and bubbling gently. Stir constantly to avoid sticking.
  • Remove from the heat adding the vanilla extract and the peanut butter chips. Stir until the chips are completely melted.
  • Mix-in the chopped Nutter Butter cookies and marshmallows. Stir until evenly distributed. Some marshmallows should remain whole.
  • Working quickly spread into the prepared pan. Sprinkle the top with chopped peanuts.
  • Chill 2 hours or until set, then cut into desired sized pieces. Store chilled.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 77mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15IU | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

20 Comments

    1. If you’ll scroll back up to the recipe you’ll see a large print button. Click that and follow the prompts and you can download the recipe immediately. Hope this helps!

      1. If you mean to double the recipe, I would recommend making two separate batches rather than double all of the ingredients.

    1. You’ll note in the recipe that once those are melted, everything else is added to it. The stovetop works best as you can use a large pot that acts as the mixing bowl. This mixture is much like fudge in that you have to have the ingredients hot enough to combine.

  1. I think Rice Krispies in stead of cookies would be more to my liking.
    It will be sweet enough with the sweetened condense milk an peanut butter chips.

    1. Hi Donna, that’s a great question. I’ve never frozen these but, you can freeze fudge so, this should do well, too. Like fudge, it may be best to freeze in one solid block then cut into squares when thawed.

    1. I make this recipe just as written. Nutter butters are sandwich cookies so I’m not certain is graham cracker crumbs would give the same result.

    1. I’m crazy about these bars! I think I’ve made them at least six times since I found this recipe last year. So fast, and so good!

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