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.

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

  • Line a 9x13-inch baking dish with parchment paper. Set aside.
  • 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.
  • 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.
  • Pour the butterscotch into the lined baking dish. Using an offset spatula, smooth out the butterscotch until even and flat.
  • Gently scatter the marshmallows onto the layer of butterscotch and make sure they are evenly covering the layer.
  • Place in the freezer for about 10 minutes.
  • 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.
  • 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.)
  • 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.
  • Place in the refrigerator to set (about an hour).
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

 

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

At least, I keep telling myself that.

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I can’t believe your man doesn’t like chocolate. I would be so huge if my husband didn’t help me with all the baking I did! This looks totally amazing!

  2. Oh, I love the way the marshmallows look in this bark! I love butterscotch, every time I have some I realize how much I like it. 🙂

  3. This bark looks incredible, Amanda! I can’t believe your husband doesn’t like chocolate either. This butterscotch and peanut butter combo sounds killer and I am dying over the marshmallows peaking out! Hope you and your family have a wonderful Thanksgiving!

  4. These sounded good and are good! My husband (who is not big on sweets) didn’t like them nor did our 5 year old grandson, but I am enjoying them! May I suggest a slight correction … instead of using the word “broiler” please change it to “boiler” as it should be double boiler, not double broiler. I think broiler is in your recipe twice, so be sure to change both places. Thanks!

    1. Thanks Martha! I appreciate the tip and you letting me know honest feedback. I would say that it is a safe assumption that if someone doesn’t like sweets they wouldn’t like this. Can’t say I have ever met a child who didn’t like butterscotch. There is a first for everything!

  5. 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 !

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

  7. 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.

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