Butterscotch Marshmallow Bars

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Chewy Butterscotch Marshmallow Bars are everything delicious in one sweet little package! Loaded 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 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 You’ll Love These Butterscotch Marshmallow Bars

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.

Here’s why you’ll love them:

  • Basically, think of these as a s’more with butterscotch flavor. The bars are sweet and gooey, but because they’re not all chocolate, they’re not too much.
  • You can serve and eat them at room temperature or cold. And when you eat these chilled out of the refrigerator? Whole new level of flavor!
  • These butterscotch marshmallow bars are easy to make. If you can manage marshmallow brownies or Mississippi mud cake (two other favorites that combine chocolate and marshmallow!), you can totally make butterscotch marshmallow bars.

Important Ingredient Notes

  • Unsalted butter – We’re making butterscotch marshmallow bars, after all, so butter is important! Using unsalted butter puts you in control of the flavor of the finished product.
  • Butterscotch chips – A little shortcut that keeps you from having to make butterscotch from scratch on the stovetop.
  • Light brown sugar – One of the differences between butterscotch and caramel is that butterscotch is made with brown sugar and caramel is made with white. Using brown sugar helps stay true to that butterscotch flavor.
  • Mini marshmallows – Make sure they’re soft and fresh. Stale marshmallows can ruin baked goods!
  • Semi-sweet chocolate morsels – Milk chocolate are also an option if you prefer.
Chewy butterscotch bars on silver plate with mini marshmallows.

How to Make Butterscotch Marshmallow Bars

Prepare: Preheat your oven to 350ºF and line a 13×9 baking dish with parchment paper.

Make the Butterscotch Mixture: In a microwave-safe bowl, melt the butterscotch morsels with the butter for 30 seconds. Stir, then heat an additional 30 seconds. Stir again and heat for 15 more seconds and continue until the mixture is smooth when stirred.

Make the Batter: In a large mixing bowl, combine the brown sugar, eggs, and vanilla extract. Mix in the melted butterscotch chips, flour, baking powder, and kosher salt, then fold in the marshmallows and chocolate chips.

Bake: Pour the batter into the prepared pan and bake for 18-22 minutes, or until golden brown. Cool completely.

Chill: Refrigerate the butterscotch marshmallow bars for at least one hour before cutting and serving.

Hand holding a butterscotch s'mores bar.

Tips and Tricks

  • Use parchment paper to keep these gooey butterscotch marshmallow bars from sticking to the pan. Don’t use foil or wax paper—the bars will stick to them!
  • These bars taste best when chilled, but they can be stored in an airtight container at room temperature if you prefer.
  • You can freeze these bars by wrapping them in plastic wrap, then sliding them into a freezer safe ziploc or airtight container. Freeze for up to 3 months.
  • For a different spin on this recipe, swap out the butterscotch morsels for peanut butter morsels. You’re welcome!
  • When cutting butterscotch marshmallow bars, it can help to coat the knife in nonstick spray so the bars don’t stick. You might have to re-coat it once or twice.
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. It’s 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
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 24 bars

Ingredients 

  • ½ cup unsalted butter
  • 1 cup butterscotch chips
  • 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
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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!

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About Aimee

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

Learn more about Aimee.

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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.

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