Butterscotch Marshmallow Bars Recipe

I have to tell you about my all-time favorite treat—the Butterscotch Marshmallow Bars Recipe. These bars are an irresistible mix of chewy marshmallows, rich butterscotch, and melty chocolate chips, all baked to golden perfection. I love how every bite hits that perfect balance of sweet and gooey, reminding me of cozy campfire s’mores with a butterscotch twist that makes them uniquely addictive. Whenever I make these bars, they disappear in no time, and I’m always left feeling so happy to have a go-to dessert that’s both easy and crowd-pleasing.

Why You’ll Love This Butterscotch Marshmallow Bars Recipe

What really captivates me about this recipe is the delicious flavor profile. The deep, caramel-like sweetness of the butterscotch chips combines with the soft marshmallows to create a chewy texture that’s almost cake-like but still rich and indulgent. Then you add those pockets of semi-sweet chocolate morsels, which provide little bursts of chocolatey goodness that perfectly round out the sweetness. It’s like a more sophisticated, grown-up s’mores experience that you can enjoy any time of year.

Aside from the taste, I adore how simple and quick this recipe is. It doesn’t require any fancy techniques or long baking times—just a few straightforward steps and you’re almost there. This makes it perfect for both busy weeknights when you want a sweet fix fast and for special occasions like holiday parties or family get-togethers where you want to impress without stress. Honestly, the combination of ease, flavor, and that nostalgic feeling is what makes this Butterscotch Marshmallow Bars Recipe stand out as one of my absolute favorites to share.

Ingredients You’ll Need

These ingredients are all simple staples you’ll probably have on hand, but each one plays an essential role in creating the texture and flavor that make these bars so irresistible.

• Unsalted butter (½ cup): Adds richness and helps melt the butterscotch chips into a smooth, luscious base.
• Butterscotch chips (1 cup): The star ingredient, giving these bars their signature sweet caramel flavor.
• Light brown sugar, packed (⅔ cup): Provides a natural molasses flavor that complements the butterscotch perfectly.
• Large eggs (2): Bind everything together while contributing to the soft, chewy texture.
• Vanilla extract (1 teaspoon): Enhances all the flavors and adds warmth to the batter.
• All-purpose flour (1 ½ cups): Creates the structure that holds the bars together.
• Baking powder (2 teaspoons): Gives a slight lift, so the bars aren’t too dense.
• Kosher salt (½ teaspoon): Balances the sweetness and elevates the flavors.
• Mini marshmallows (2 cups): Melt slightly while baking, adding gooey pockets of chewy delight throughout.
• Semi-sweet chocolate morsels (1 cup): Offer rich chocolate bursts that contrast the butterscotch beautifully.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 13×9-inch baking dish with parchment paper. This step is key because parchment paper prevents sticking and helps with easy cleanup.

Step 2: In a small microwave-safe bowl, melt the butterscotch chips with the unsalted butter. Do this in 30-second increments, stirring between each interval until it’s smooth and fully combined. Then set this mixture aside to cool slightly.

Step 3: In a large mixing bowl, whisk together the packed light brown sugar, eggs, and vanilla extract until smooth and well combined. This ensures an even sweetness in every bite.

Step 4: Slowly mix the melted butterscotch and butter mixture into the sugar and egg batter. Then stir in the all-purpose flour, baking powder, and kosher salt until everything is just combined—overmixing could make the bars tough, so be gentle.

Step 5: Fold in the mini marshmallows and semi-sweet chocolate morsels carefully so they’re evenly distributed without melting.

Step 6: Pour the batter evenly into the prepared baking dish, smoothing the top gently with a spatula.

Step 7: Bake for 18 to 22 minutes, or until the edges are set but the center is still slightly soft. It’s important not to overbake; the bars will firm up as they cool.

Step 8: Allow the bars to cool completely in the pan, then refrigerate for at least one hour to help them set up perfectly for clean slices.

Step 9: Once chilled, lift the bars out using the parchment paper edges and cut into 24 squares. Serve and enjoy your gooey, buttery masterpiece!

Servings and Timing

This Butterscotch Marshmallow Bars Recipe makes about 24 bars, perfect for sharing with a crowd or saving some for later indulgence. The prep time is incredibly quick—just 10 minutes to mix everything up. Baking takes between 18 to 22 minutes, followed by a cooling and chilling time of about one hour to get the perfect texture. All in all, you’re looking at about 32 minutes active time plus refrigeration, so it’s an easy treat to fit into your day.

How to Serve This Butterscotch Marshmallow Bars Recipe

I love serving these bars slightly chilled because the marshmallows hold their shape just right, and the bars have the perfect chewy consistency. You can plate them simply on a pretty dish or jazz it up with a drizzle of melted caramel or a sprinkle of flaky sea salt for a sophisticated touch. For a fun party platter, add some fresh berries or a scoop of vanilla ice cream alongside—because why not make dessert even more indulgent?

These bars pair wonderfully with warm beverages like coffee, hot chocolate, or even a creamy vanilla chai latte. If you’re serving adults, I highly recommend a dessert wine like a late-harvest Riesling or a sweet sparkling wine to complement the buttery sweetness. These bars really shine as a comforting dessert for family gatherings, holiday celebrations, or an anytime treat that brings smiles all around.

For portioning, I find that cutting the bars into 24 bite-sized squares works best, making them easy for guests to grab. They’re great at room temperature as well when you want a little softer marshmallow texture. Whatever way you choose, these bars make any moment feel delightfully special.

Variations

If you want to mix things up, you can easily substitute the butterscotch chips with peanut butter chips for a nutty twist that’s just as delicious. I’ve also experimented with adding chopped nuts like pecans or walnuts to introduce a little crunch that contrasts the chewy marshmallows beautifully. For a chocolate lover’s dream, swap half of the semi-sweet chocolate morsels with white chocolate chips.

For those following special diets, you can make this recipe gluten-free by using a 1:1 gluten-free baking flour blend—just be sure it contains xanthan gum to keep the bars from falling apart. Vegan options are doable too, by swapping out butter for coconut oil, using a flax egg or commercial egg replacer, and using vegan marshmallows and chocolate chips. It takes a bit of trial and error but these swaps can deliver impressive results!

If you want to experiment with different cooking methods, I’ve tried making smaller, individual bars in a muffin pan to create portable, single-serving delights that bake a little faster. You could also try adding a sprinkle of cinnamon or a splash of bourbon in the batter for a warm, complex flavor.

Storage and Reheating

Storing Leftovers

To keep these bars fresh, I typically store them in an airtight container lined with parchment paper between the layers to prevent sticking. They keep best refrigerated and stay delicious for up to 5 days. If you want to store them at room temperature, use a tightly sealed container and consume within 2 days to avoid them getting too soft.

Freezing

These bars freeze beautifully. I wrap individual bars in plastic wrap, then place them inside a freezer-safe Ziploc bag or airtight container. Frozen, they maintain their flavor and texture for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight for the best results.

Reheating

The best way to enjoy leftover bars that have been chilled or frozen is to bring them to room temperature or warm gently in the microwave for 10 to 15 seconds. Avoid overheating as this can cause the marshmallows to become tough and the bars to dry out. A quick warm-up helps restore that gooey softness I absolutely love.

FAQs

Can I use regular sugar instead of brown sugar in this recipe?

While you can substitute regular granulated sugar, I highly recommend sticking with light brown sugar because it adds moisture and a rich molasses flavor that complements the butterscotch so well. Using regular sugar might result in drier bars with less depth of flavor.

Do I have to use mini marshmallows, or can I use large ones?

Mini marshmallows work best because they melt evenly and distribute throughout the bars without clumping. Larger marshmallows might cause uneven melting and could create dense pockets, so I wouldn’t recommend swapping them directly.

Can I make these bars gluten-free?

Absolutely! Just replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This helps maintain the structure and chewiness of the bars. The taste will be just as delightful.

Why do I need to refrigerate the bars before cutting?

Refrigerating the bars helps them set, making it easier to cut clean squares without them crumbling or sticking. It also firms up the marshmallow and chocolate pockets, enhancing the overall texture.

Can I prepare the batter in advance?

You can mix the batter and store it covered in the refrigerator for up to 24 hours before baking. Just be sure to give it a gentle stir before pouring it into the pan. This makes the recipe even more convenient for busy schedules.

Conclusion

If you’re looking for a dessert that’s easy to whip up but feels special and indulgent, I can’t recommend this Butterscotch Marshmallow Bars Recipe enough. With its perfect chewy texture, rich butterscotch flavor, and delightful chocolate and marshmallow bites, it’s always a hit with my family and friends. Give it a try—you might find yourself baking these bars again and again just like I do!

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