No-Bake Peanut Butter Marshmallow Squares
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No-Bake Peanut Butter Marshmallow Squares

No-Bake Peanut Butter Marshmallow Squares

with Toasted Almonds

These peanut butter-marshmallow squares are a nostalgic childhood classic for a reason! Easy to make and even easier to eat, they've also got toasted almonds and plenty of melted chocolate for added sweetness and crunch.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time10 minutes


/ serving 2 people

140 g

Mini Marshmallows

3 unit(s)

Peanut Butter

(Contains Peanuts)

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

56 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

2.66 tbsp


(Contains Milk)

0.13 tsp



Nutrition Values

Calories1020 kcal
Fat64 g
Saturated Fat22 g
Carbohydrate105 g
Sugar71 g
Dietary Fiber10 g
Protein20 g
Cholesterol40 mg
Sodium330 mg
Trans Fat1 g
Potassium600 mg
Calcium150 mg
Iron5 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.


Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Medium Pot


Prep pan and toast almonds
  • Grease a 9x5-inch metal loaf pan with 2 tsp softened butter.
  • Line the base and sides of the pan with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the pan. This helps to easily remove marshmallow squares when done.)
  • Heat a large non-stick pan over medium-high heat. When hot, add 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.
Make peanut butter chocolate mixture.
  • 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 until mixture is combined and fully-coated.
Freeze marshmallow mixture
  • Immediately transfer marshmallow mixture into the prepared pan, then use the back of a spatula to pat into an even layer.
  • Transfer baking pan to the freezer and chill until chocolate is set and mixture is firm, 30-40 min.
Finish and serve
  • Remove marshmallow mixture by running a sharp knife around the edges of the pan and gently pulling on the parchment paper.
  • Cut into 8 squares.