Gluten Free Peanut Butter Marshmallow (Print Version)
No-bake gluten-free peanut butter and marshmallow squares — creamy, chewy, ready in minutes.
# What You Need:
→ Base
01 - 1 cup creamy peanut butter (certified gluten-free)
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 (optional)
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the finished squares out easily.
02 - In a medium saucepan over low heat, combine the creamy peanut butter and unsalted butter. Stir continuously until both are fully melted and the mixture is smooth and well blended.
03 - Remove the saucepan from heat. Add the gluten-free powdered sugar and pure vanilla extract, stirring vigorously until the mixture is completely smooth with no visible sugar lumps.
04 - Allow the mixture to cool for 2 to 3 minutes so it is warm but not hot. Gently fold in the mini marshmallows, coating them evenly with the peanut butter mixture. Take care not to overstir, as the marshmallows should retain their shape and not melt into the base.
05 - Pour the marshmallow-peanut butter mixture into the prepared baking pan. Use a spatula to spread it out evenly, pressing firmly into all corners to create a uniform layer.
06 - If using, sprinkle the gluten-free chocolate chips across the surface. Gently press them into the mixture so they adhere but remain partially visible on top.
07 - Refrigerate the pan for at least 1 hour, or until the squares are firm and fully set to the touch.
08 - Lift the parchment overhang to remove the block from the pan. Place on a cutting board and cut into 16 even squares. Serve chilled for the best texture.
# Expert Tips:
01 -
- No oven required, which means you can make these in a dorm room or a rental cabin with a hot plate and still look like a genius.
- The contrast of chewy marshmallows suspended in rich peanut butter fudge is the kind of texture combination that makes people close their eyes when they take a bite.
02 -
- If you fold in the marshmallows while the mixture is too hot, they will melt into goo and you will lose that irresistible chewy texture entirely.
- Always verify your marshmallows are certified gluten-free because some brands use wheat-derived starches as a coating.
03 -
- Wet your fingers or the back of your spoon with a little water before pressing the mixture into the pan to prevent sticking and get a perfectly smooth top.
- Use a hot dry knife to cut clean squares by running the blade under warm water and drying it between each cut.