★★★★★

Butterscotch Marshmallow Bars

Chewy, sweet Butterscotch Marshmallow Bars. Packed with brown sugar, butterscotch, chocolate chips and marshmallow, it’s like a s’mores dessert!

Love easy bar recipes? Our M&M’s Cookie Bars are so simple and loved by all. Or give this 7 Layer Bar recipe a try soon!

Stack of two butterscotch marshmallow bars on a white plate.

Why this Recipe Works

Butterscotch is like the forgotten flavor. 

It’s so rich and delicious, but people always tend to choose chocolate, peanut butter, or lemon desserts over butterscotch.

But can I be honest here?

I think Butterscotch is my favorite of all flavors. Today’s Butterscotch Marshmallow Bars are a hidden gem of a dessert.

It’s what you get when you want a Butterscotch s’more. Something sweet and gooey…that’s not all chocolate.

And when you eat these chilled out of the refrigerator? Whole new level of flavor!

How to make Butterscotch Marshmallow Bars

Chewy butterscotch bars on silver plate with mini marshmallows.

Prep. Preheat oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Set aside.

Melt Butterscotch. In a small glass bowl (or other microwave safe bowl), melt butterscotch morsels with butter in the microwave for 30 seconds. Stir, heat an additional 30 seconds. Stir, if not smooth yet, heat an additional 15 seconds.

Make Batter. In a large mixing bowl, add brown sugar, eggs, and vanilla extract. Mix in melted butterscotch chips, flour, baking powder, and kosher salt.

Fold in marshmallows and chocolate chips. Pour batter into prepared baking dish.

Bake for 18-22 minutes, until lightly browned. Cool completely.

Refrigerate at least one hour. Cut into bars and enjoy!

Hand holding a butterscotch s'mores bar.

Tips and Tricks

  • Parchment Paper. Definitely use it. It will keep these gooey, sticky bars from sticking to the pan. Don’t accidentally use foil or wax paper, won’t have the same results.
  • Storage. These bars taste best when chilled, but can be stored in airtight container at room temperature.
  • Freeze. You can freeze these bars by wrapping in plastic wrap then sliding into freezer safe ziploc or airtight container. Freee for up to 3 months.
  • Substitutions. Swap out the butterscotch morsels for peanut butter morsels. You’re welcome!
Stack of butterscotch marshmallow bars on silver plate with bowl of mini marshmallows.

More Butterscotch Desserts

These are what you get when butterscotch meets Snickerdoodle. Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You’ll love the sugar coating!

No Bake Haystack Cookies are just the thing to satisfy your intense sweet tooth cravings. It’s the ideal recipe for little hands to help, too! And is packed with butterscotch flavor!

Creamy, melt in your mouth Butterscotch Fudge is an easy recipe to make any time of year! This fudge requires NO candy thermometer!

Chewy and sweet, these Butterscotch Revel Bars are a wonderful dessert to make for your next potluck, bake sale or party. They are also a great treat to bake and freeze for school lunches!

Thick and delicious, these chewy brown sugar Butterscotch Blondies are the perfect dessert!

Yield: 24 bars

Butterscotch Marshmallow Bars

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Chewy, sweet Butterscotch Marshmallow Bars. Packed with brown sugar, butterscotch, chocolate chips and marshmallow, it's like a s'mores dessert!

Ingredients

  • ½ cup unsalted butter butter
  • 1 cup butterscotch chips
  • ⅔ cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate morsels

Instructions

  1. Preheat oven to 350 degrees. Line a 13×9 baking dish with parchment paper.
  2. In small bowl, melt butterscotch chips with butter in microwave, at 30 second increments, stirring between each time. Set aside.
  3. In large mixing bowl, add brown sugar, eggs, and vanilla. Mix in melted butterscotch chips, flour, baking powder and salt. Fold in marshmallows and chocolate chips. Pour batter into baking dish.
  4. Bake for 18-22 minutes. Cool, cut into squares and refrigerate for one hour. Enjoy!

Notes

  • Parchment Paper. Definitely use it. It will keep these gooey, sticky bars from sticking to the pan. Don't accidentally use foil or wax paper, won't have the same results.
  • Storage. These bars taste best when chilled, but can be stored in airtight container at room temperature.
  • Freeze. You can freeze these bars by wrapping in plastic wrap then sliding into freezer safe ziploc or airtight container. Freee for up to 3 months.
  • Substitutions. Swap out the butterscotch morsels for peanut butter morsels. You're welcome!

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 111mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on May 10, 2019

Comments & Reviews

  1. Just made these and they are great! SO sweet, though, so everyone be warned! In fact, you should probably list milk as a required ingredient because you’re gonna need some after you’ve had a bite or two! Thanks for the yummy recipe!

  2. Hello,
    I just made these for my kids and, yum! I’m just curious if they need to be refrigerated safety or is that just a cold vs. room temp preferance? I noticed the last step is refrigerate for 1 hour.
    Thanks for sharing! I’m going to try them with a scoop of vanilla ice cream 🙂

    1. I found leaving them out turned them even gooier (is that a word??). You can totally leave them out safety wise 🙂 glad you enjoyed them!

  3. I have made these 3 times in the last two weeks, they usually last 1 day and there are only 3 of us. I have found using self rising flour creates the best outcome. It’s the only flour I had the first time so I took a chance and they come out so much better then with flour and baking powder., consistency wise. Delicious.

  4. Eat the whole pan…are we twins?! I’m making this the next time my kids are gone for the whole day.

  5. Girl, you have done it again! I was really wanting to bake something and found this wonderful recipe! I have all the ingredients and it’s in the oven now! My hubby is sooo excited he loves butterscotch!

    1. Ally,
      I haven’t tried it, but you can certainly try. I wouldn’t use the same amount as marshmallow though, maybe half? So 1 cup? WOrse case scenario is even gooey’er. Not a bad thing.

  6. Ohhh, looks so good. Perfect for Father’s days:)

    Hopping by and following your FB, G+, pinterest, stumbleupon, and twitter.

    Have a delightful day!

    The Quiet Mom blogging: http://olahmomma.com/blog/grilled-chicken-enchilada

  7. OH MY GOODNESS!!! These look ABSOLUTELY FABULOUS! I definitely have to make these, and I am definitely going to pin them! YUM!

  8. New to your blog- I searched “butterscotch” in my google reader and saw your recipe from Tatertots and Jello and made them for company tonight. They were a hit! Thanks for the great recipe!

  9. I haven’t got to try these…but I am making a SECOND batch because my cat was trying them, and stepped in the pan while they were cooling. 🙂

    Thanks for all your amazing work. 🙂

  10. Oh my gosh! These look like the best things I have ever seen. I am seriously drooling.

Leave a Reply

Your email address will not be published. Required fields are marked *