No-Bake Peanut Butter Marshmallow Squares
Serves 2 | with Toasted Almonds
Ingredients: Marshmallows (sugars (corn syrup, sugar, dextrose), modified corn starch, gelatin, water, natural and artificial flavour, tetrasodium pyrophosphate) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanillin) (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.
Ingredients
140 g
Mini Marshmallows
(May contain traces of: Egg, Mustard, Fish, Milk, Sesame, Wheat, Sulphites, Crustaceans, Peanuts, Soy, Tree nuts)
3 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
2.66 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
Before starting, gather all required tools. Take 2 tsp butter out of the fridge to soften. 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.
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.
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.
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.
