Gluten Free Peanut Butter Marshmallow (Printable Version)

Chewy no-bake treats blending creamy peanut butter with sweet marshmallows for an easy gluten-free dessert.

# What You Need:

→ Base

01 - 1 cup creamy peanut butter (gluten-free certified)
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, allowing the edges to overhang for easy removal.
02 - In a medium saucepan over low heat, melt the peanut butter and unsalted butter together, stirring constantly until completely smooth and well blended.
03 - Remove the saucepan from heat. Add the powdered sugar and vanilla extract, stirring vigorously until fully combined and no lumps remain.
04 - Allow the mixture to cool for 2 to 3 minutes, then gently fold in the mini marshmallows, coating them evenly without melting them completely.
05 - Pour the mixture into the prepared baking pan and press it into an even, uniform layer using a spatula or the back of a spoon.
06 - If desired, sprinkle the gluten-free chocolate chips across the surface and lightly press them into the mixture.
07 - Refrigerate for at least 1 hour, or until the mixture is fully firm and set.
08 - Remove from the refrigerator, lift the slab out using the parchment overhang, and cut into 16 even squares. Serve chilled.

# Helpful Hints:

01 -
  • No oven required, which means you can make these even on the hottest summer day without breaking a sweat.
  • The contrast of silky peanut butter with pillowy marshmallows is genuinely addictive and takes almost zero effort to pull off.
  • These squares are naturally gluten free, so you can share them freely without second guessing who can eat what.
02 -
  • If you fold the marshmallows in while the peanut butter mixture is too hot they will melt into gooey nothingness and you will lose that signature chewy texture.
  • Always verify that your marshmallows are certified gluten free because conventional brands frequently hide wheat based ingredients in their starch coatings.
03 -
  • Use a silicone spatula for folding in the marshmallows because it is gentle enough to keep them intact while scraping every last bit of peanut butter mixture from the pan.
  • The hardest part of this recipe is waiting for them to chill, so plan ahead or you will end up eating warm gooey spoonfuls straight from the dish like I did the first three times.

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