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Butterscotch Peanut Butter Bark

Butterscotch Peanut Butter Bark is a layered sweet treat made with butterscotch and peanut butter chips, crunchy peanut butter, and marshmallows.
Prep Time20 mins
Chill1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Butterscotch Peanut Butter Bark
Servings: 12 servings
Calories: 392kcal
Author: Amanda Rettke--iambaker.net


  • 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


  • 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.


Calories: 392kcal