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!

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!

Craving chocolate and marshmallow? Try our marshmallow brownies next! Or give our Mississippi Mud Cake a try soon.

How to make Butterscotch Marshmallow Bars

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!

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!

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!

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Butterscotch Marshmallow Bars

4.50 from 10 votes

By: Aimee

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

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 24 bars

Ingredients 

1x2x3x

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

Instructions 

• Preheat oven to 350 degrees. Line a 13×9 baking dish with parchment paper.
• In small bowl, melt butterscotch chips with butter in microwave, at 30 second increments, stirring between each time. Set aside.
• 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.
• 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

Serving: 1bar, Calories: 179kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 111mg, Fiber: 1g, Sugar: 16g

Course: Brownies and Bars

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!