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Stack of chocolate marshmallow squares on parchment paper with colourful mini marshmallows inside

Chocolate Marshmallow Squares

Gooey no-bake squares made with milk chocolate, peanut butter and rainbow mini marshmallows. Eggless, no oven, and just six ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup milk chocolate chopped (170 g)
  • 1/2 cup peanut butter (130 g)
  • 2 tablespoons butter (28 g)
  • salt a pinch
  • 1/4 teaspoon vanilla extract
  • 150 g mini rainbow marshmallows use gelatin-free for a vegetarian version

Equipment

  • 6 inch square tin
  • parchment paper
  • Heatproof bowl
  • Spatula

Method
 

  1. Line a 6 inch square tin with parchment paper, leaving some overhang on two sides.
  2. Put the chopped milk chocolate, peanut butter and butter in a heatproof bowl. Melt on a double boiler over low heat, or in the microwave in 30-second bursts, stirring between each, until completely smooth.
  3. Stir in the pinch of salt and the vanilla extract.
  4. Let the mixture cool for 5 to 10 minutes, until warm but not hot, so the marshmallows don't melt.
  5. Fold in the mini marshmallows until every one is coated.
  6. Tip the mixture into the lined tin and press it down evenly with a spatula.
  7. Refrigerate for about 2 hours, until firm.
  8. Lift the slab out using the parchment and cut into 16 squares with a warm, dry knife.

Video

Notes

If the chocolate is too hot, the marshmallows will melt. Let it cool first.
Many marshmallows contain gelatin. Use gelatin-free marshmallows for a vegetarian version.
Double every ingredient for an 8 inch square tin.
Store in an airtight box in the fridge for up to a week.