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No-Bake Peanut Butter Marshmallow Squares

with Toasted Almonds

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Allergens:
Peanuts
•Soy
•Almonds

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time1 hour
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

140 g

Mini Marshmallows

(May contain traces of: Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Soy, Tree nuts)

6 unit(s)

Peanut Butter

(Contains: Peanuts)

½ cup

Bittersweet Chocolate Chips

(Contains: Soy May contain traces of: Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Tree nuts)

56 g

Almonds, sliced

(Contains: Almonds May contain traces of: Egg, Mustard, Milk, Sesame, Sulphites, Peanuts, Soy, Gluten)

Not included in your delivery

0.13 tsp

Salt*

2.66 tbsp

Butter*

Nutrition Values

Calories740 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate93 g
Sugar66 g
Dietary Fiber7 g
Protein10 g
Cholesterol40 mg
Sodium180 mg
Trans Fat1 g
Potassium400 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Grease an 9x5-inch metal baking loaf tin with 2 tsp softened butter.
  • Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove marshmallow squares when done.)
  • Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate to cool slightly, 5 min.
2
  • Add peanut butter, chocolate chips, 2 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring constantly, until chocolate and butter are melted and smooth, 3-4 min. Set aside to cool slightly, 5 min.
  • Add marshmallows and toasted almonds to a large bowl.
  • Pour peanut butter mixture over marshmallows and almonds, then stir to combine and mixture is fully coated.
3
  • Immediately transfer marshmallow mixture into the prepared pan, then using the back of a spatula, pat into an even layer.
  • Transfer baking tin to the freezer and chill until chocolate is set and mixture is firm, 30 min.
4
  • Remove marshmallow mixture by running a sharp knife around the edges of the tin and gently pulling on the parchment paper.
  • Cut into 8 squares.

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