Gluten Free Peanut Butter Marshmallow (Printable)

Chewy creamy treats blending peanut butter and marshmallows in 15 minutes

# What You’ll Need:

→ Base

01 - 1 cup creamy peanut butter (certified gluten-free)
02 - 1/2 cup unsalted butter
03 - 1 1/2 cups gluten-free powdered sugar
04 - 1 teaspoon pure vanilla extract

→ Mix-Ins

05 - 3 cups mini marshmallows (certified gluten-free)

→ Optional Topping

06 - 1/2 cup gluten-free chocolate chips

# How To Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily after setting.
02 - In a medium saucepan over low heat, combine the creamy peanut butter and unsalted butter. Stir continuously until completely smooth and fully melted.
03 - Remove the saucepan from heat. Add the gluten-free powdered sugar and pure vanilla extract, stirring vigorously until the mixture is well combined and no lumps remain.
04 - Allow the mixture to cool for 2 to 3 minutes so it is still warm but not piping hot. Gently fold in the mini marshmallows, coating them evenly without letting them melt completely.
05 - Pour the marshmallow-peanut butter mixture into the prepared baking pan. Use a spatula or your hands to press it into an even, uniform layer.
06 - If using, sprinkle the gluten-free chocolate chips across the surface and lightly press them into the mixture so they adhere.
07 - Refrigerate the pan for at least 1 hour, or until the bars are firm and fully set throughout.
08 - Lift the slab out of the pan using the parchment overhang. Cut into 16 even squares and serve chilled.

# Expert Tips:

01 -
  • No oven required, which means you can make these even on the hottest summer day without heating up the whole house.
  • The contrast between the chewy marshmallow pockets and the rich peanut butter base keeps everyone reaching for seconds.
  • They are naturally gluten free, so you never have to worry about leaving anyone out at gatherings.
02 -
  • If you add the marshmallows while the mixture is too hot, they will dissolve and you will lose that signature chewy texture.
  • Always check marshmallow and chocolate chip labels, as hidden gluten can sneak in through flavorings or processing aids.
03 -
  • Warm your measuring cup slightly before scooping peanut butter and it will slide right out without a fight.
  • If you want perfectly neat squares, chill the full block for an extra thirty minutes before cutting.

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