Butterscotch marshmallow squares are a nostalgic treat that harken back to community bake sales and family gatherings in the Midwest. These gooey, chewy, and delightfully sticky bars are a perfect blend of sweet butterscotch and fluffy marshmallows, making them an irresistible indulgence. The recipe is simple yet rewarding, ideal for those who want to bring a touch of retro charm to their dessert table. Whether you’re making them for a potluck or a cozy night in, these squares are sure to be a hit.
These butterscotch marshmallow squares pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a contrasting flavor, consider serving them alongside a tart fruit salad or a cup of strong coffee to balance the sweetness. They also make a delightful addition to a dessert platter, offering a chewy contrast to crisp cookies or flaky pastries.

Butterscotch Marshmallow Squares
Servings: 16 squares

Ingredients
1 cup butterscotch chips
1/2 cup peanut butter
1/4 cup unsalted butter
1 bag (10 oz) mini marshmallows
4 cups crispy rice cereal
Directions
In a large saucepan, melt the butterscotch chips, peanut butter, and unsalted butter over low heat, stirring constantly until smooth.
Remove the saucepan from heat and let the mixture cool slightly, about 5 minutes.
Gently fold in the mini marshmallows and crispy rice cereal, ensuring everything is well coated.
Press the mixture into a greased 9×9-inch baking pan, using a spatula to smooth the top.
Refrigerate for at least 1 hour, or until set.

Cut into squares and serve.
Variations & Tips
For a nut-free version, substitute the peanut butter with sunflower seed butter. You can also add a handful of chopped nuts or dried fruit for extra texture and flavor. If you prefer a chocolate twist, try using chocolate chips instead of butterscotch chips, or drizzle melted chocolate over the top before refrigerating. To make the squares more festive, consider adding colorful sprinkles or edible glitter on top before they set.