Butterscotch Peanut Butter Bark

filed under: Candy on November 25, 2014

Butterscotch Peanut Butter Bark is a layered sweet treat made with butterscotch and peanut butter chips, crunchy peanut butter, and marshmallows. Try my Butterscotch Peanut Butter Snickerdoodles for a cookie with the same great flavors!

Butterscotch Peanut Butter Bark

There is something so tasty and perfect about the combination of peanut butter and butterscotch. In fact, I have used the combination in Butterscotch Peanut Butter BarkCookie Dessert Pizza, and even a cake, to name a few. This Butterscotch Peanut Butter Bark starts with a layer of butterscotch that is covered with marshmallows and topped with a layer of peanut butter.

Peanut Butter Butterscotch Bark Dessert Recipe

Butterscotch Peanut Butter Bark Ingredients

There are only a few ingredients you need to make this treat. So get out the ingredients you need as well as a 9×13-inch baking dish lined with parchment paper.

Baking Chips: I used both butterscotch chips and peanut butter chips in this bark recipe.

Marshmallows: The layer of marshmallows in this treat gives it some ooey-gooeyness to each bite. You can even make your own homemade marshmallows!

Peanut Butter: I prefer the texture and nuttiness of crunchy peanut butter. But, you could use creamy if that is what you have on hand.

Peanut Butter Butterscotch Bark from Overhead

Melting Baking Chips {Double Boiler Method}

This treat is a simple treat to make and share. To get started, line a 9×13-inch baking dish with parchment paper. Set that aside as you melt the butterscotch chips. I prefer the double boiler method for this recipe (and do not recommend the microwave).

Using the double boiler method helps ensure that the baking chips are not burned and the gently melted chips will be smooth and shiny. And, you don’t need any fancy kitchen gadgets to use this method. In the end, melting in the microwave doesn’t save time and can often result in your chips being ruined. Here is how to melt the chips using the double boiler method.

When ready to melt the butterscotch chips, fill a pot about an inch full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the baking chips.

Add the baking chips and oil to the heat-safe bowl. With the heat on low, use a rubber spatula to stir occasionally until mostly melted (about 2 minutes). Then, remove from heat and continue to stir until smooth and melted. You will use this same method when you have to melt the peanut butter chips and peanut butter.

Smoothing Butterscotch over Marshmallows

How to Make Butterscotch Peanut Butter Bark

Once you have the butterscotch chips melted, pour them into the bottom of the lined baking dish. Smooth out the butterscotch until you have an even and flat layer. Next, scatter the mini-marshmallows in an even layer over the butterscotch. Place the pan in the freezer for about ten minutes before adding the top peanut butter layer.

When ready, melt the peanut butter chips, peanut butter, and oil in the same double boiler method as you melted the butterscotch chips. Take the butterscotch and marshmallow mixture out of the freezer. Using an offset spatula, spread the peanut butter mixture over the marshmallows. Place the Butterscotch Peanut Butter Bark in the refrigerator to set. This will take about an hour.

After the bark has set, remove it from the refrigerator and lift up the sides of the parchment paper to dislodge it from the pan. Cut the candy into pieces using a knife. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to five days. If stored in the refrigerator, it will last 2-3 weeks. 

 

Butterscotch Peanut Butter & Marshmallow Chocolate Bark!

Tips & Tricks

  • Peanut butter and butterscotch chips do not melt quite as nicely as a high-quality chocolate bar (like in chocolate bark) and can even be stiff and thick. I added the oil to help bring the chips to a more spreadable consistency.  You can use more or less oil depending on what consistency you prefer.
  • You can divide up the recipe between 3 loaf pans and create a giant butterscotch peanut butter bandy bar!  This would be a fun gift or treat for teachers or someone deserving. 🙂

Stack of Peanut Butter Butterscotch Bark Dessert Recipe

Looking for More Sweet Treats?

Cookie Dough Balls

Special K Bars

Peanut Brittle

Chocolate Peanut Clusters

Butterscotch Peanut Butter Bark
Prep Time
20 mins
Chill
1 hr 10 mins
Total Time
1 hr 30 mins
 

Butterscotch Peanut Butter Bark is a layered sweet treat made with butterscotch and peanut butter chips, crunchy peanut butter, and marshmallows.

Course: Dessert
Cuisine: American
Keyword: Butterscotch Peanut Butter Bark
Servings: 12 servings
Calories: 392 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 bag (12 ounces) butterscotch chips
  • 2 tablespoons vegetable oil, divided
  • 2 cups mini marshmallows
  • 1 bag (12 ounces) peanut butter chips
  • ¼ cup chunky peanut butter
Instructions
  1. Line a 9x13-inch baking dish with parchment paper. Set aside.

  2. To melt the butterscotch chips, fill a pot about an inch full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chips.

  3. Add the butterscotch chips and 1 tablespoon of oil to the heat-safe bowl. With the heat on low, use a rubber spatula to stir occasionally until mostly melted (about 2 minutes). Then, remove from heat and continue to stir until melted.

  4. Pour the butterscotch into the lined baking dish. Using an offset spatula, smooth out the butterscotch until even and flat.

  5. Gently scatter the marshmallows onto the layer of butterscotch and make sure they are evenly covering the layer.

  6. Place in the freezer for about 10 minutes.

  7. When ready, place the peanut butter chips, peanut butter, and remaining tablespoon of oil in a bowl to melt in the same double boiler method as the butterscotch.

  8. Stir occasionally until mostly melted. Remove from heat. You want the peanut butter mixture to be easily spreadable. (If it is not, add extra oil in 1 teaspoon increments.)

  9. Remove the butterscotch marshmallow mixture from the freezer and pour the peanut butter mixture over top. Using an offset spatula, spread the peanut butter mixture evenly over the marshmallows.

  10. Place in the refrigerator to set (about an hour).

  11. When ready to serve, remove from the refrigerator and lift up sides of the parchment paper to dislodge from the pan. Cut into pieces (a knife works best) and serve at room temperature.

 

Man is this delicious… and quite sweet so you will eat less!

At least, I keep telling myself that.

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Comments

  • Tiffany@LivingSweetMoments.com says:

    How beautiful it looks! I honestly have never tried the butterscotch/peanut butter combo but looking at this recipe I am definitely willing to give it a try!

    Thanks !

  • Sarah says:

    These are prefect for Christmas gifts! I like how simple yet yummy this is – those are always the best recipes.

  • Phi @ The Sweetphi Blog says:

    Wow, love the flavor combination that is happening here, and in a bark none the less! Totally need to make this!

  • Leah / Freutcake says:

    Yes, yes, and yes again! I will probably eat the entire batch but that’s not stopping me from making this recipe. My mouth is watering.

  • Jocelyn@Brucrewlife says:

    I need this bark in my life asap!! It looks crazy good!! Yuuuuum! 🙂

  • Ami@NaiveCookCooks says:

    This looks so delicious!!

  • Serena says:

    First of all… you make me laugh so many times, just reading your recipes!!! I just recognize myself in your stories. Thank you for that!
    Can you help me with this recipe? I live in the Netherlands and peanut chips or butterscotch chips are not available here… do you have a sugestion what I could use instead of?
    Thank you in forehand….

    Warm greetings from the Netherlands

    … I love it Thank you for that!!

    • Amanda says:

      Hi Serena- if you do not have either of those flavors of chips I would recommend sticking to the flavors that are available. I am sure it will be delicious! Thanks for the kind words~

  • nadia says:

    hi..just wanted to know what is best method to store this..in an airtight coantainer out on the kitchen shelf or in the refrigerator? thnx

  • Whitney says:

    I made this today, except I used smooth peanut butter and added broken up pretzel bits with the marshmallows. Both my husband and daughter, who are not peanut butter fans, loved them!