Gluten Free Peanut Butter Marshmallow (Printer-Friendly)

Chewy no-bake treats blending creamy peanut butter with fluffy marshmallows. Ready in 15 minutes, naturally gluten-free, and endlessly customizable.

# 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 squares out easily after setting.
02 - In a medium saucepan over low heat, combine the creamy peanut butter and unsalted butter. Stir continuously until fully melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat. Add the gluten-free powdered sugar and pure vanilla extract, stirring vigorously until the mixture is completely smooth and well combined.
04 - Allow the mixture to cool for 2 to 3 minutes so the heat is not intense enough to melt the marshmallows. Gently fold in the mini marshmallows, coating them evenly without stirring too aggressively.
05 - Pour the marshmallow-peanut butter mixture into the prepared baking pan. Use a spatula or the back of a spoon to press it into an even, uniform layer.
06 - If using, scatter the gluten-free chocolate chips across the surface and gently press them into the mixture so they adhere.
07 - Place the pan in the refrigerator and chill for at least 1 hour, or until the squares are firm and hold their shape when pressed.
08 - Lift the parchment overhang to remove the block from the pan. Cut into 16 even squares using a sharp knife. Serve chilled for the best texture.

# Expert Advice:

01 -
  • These come together in fifteen minutes flat, which is faster than deciding what to watch on television.
  • The chewy marshmallow pockets inside that creamy peanut butter base will make everyone think you spent hours.
02 -
  • If you add the marshmallows while the peanut butter mixture is too hot, they will melt into goo and you will lose those wonderful chewy pockets entirely.
  • Not all marshmallows are gluten-free, so always check the packaging carefully since some brands dust them with wheat-based powder.
03 -
  • Wet your fingers or the back of your spatula with a tiny bit of water before pressing the mixture into the pan so it does not stick to your hands.
  • Use the parchment overhang to lift the entire block out before cutting for cleaner, more even squares.

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