Easy Marshmallow Squares Recipe: The Perfect No-Bake Dessert

Indulge your sweet tooth without the guilt with these Marshmallow Squares! Perfect for gatherings, snacks, or a quick dessert, these no-bake squares are simple to prepare, delightfully chewy, and satisfyingly sweet—all while being friendly to your Weight Watchers points.

Ingredients

  • 2 cups mini marshmallows
  • 1 cup crispy rice cereal
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/3 cup reduced-fat peanut butter
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

Prepare Your Pan

  1. Line an 8×8-inch baking pan with parchment paper or lightly grease it with nonstick spray. This ensures the marshmallow squares don’t stick and makes for easy cleanup.

Melt the Wet Ingredients

  1. In a medium saucepan over low heat, melt the unsalted butter and light corn syrup, stirring frequently.
  2. Add the reduced-fat peanut butter and continue to stir until fully combined and smooth.
  3. Stir in the vanilla extract and a pinch of salt to enhance the flavor. Remove from heat.

Combine the Dry Ingredients

  1. In a large mixing bowl, combine the mini marshmallows, crispy rice cereal, and unsweetened shredded coconut.
  2. Pour the warm peanut butter mixture over the dry ingredients and gently fold until everything is evenly coated.

Press into the Pan

  1. Transfer the mixture to the prepared baking pan.
  2. Using a spatula or clean hands lightly coated with nonstick spray, press the mixture down firmly to create an even layer.

Chill and Serve

  1. Refrigerate for at least 1 hour or until the mixture is firm.
  2. Once set, remove from the pan and slice into 16 equal squares.

Nutritional Information

(Per Square: 1/16 of the recipe)

  • Calories: ~90
  • Protein: 2g
  • Carbohydrates: 12g
  • Fat: 3g
  • Fiber: 1g
  • WW Points: ~3

Why You’ll Love These Marshmallow Squares

  1. No-Bake Simplicity: Perfect for busy days, these marshmallow squares require minimal effort and no oven.
  2. Light and Chewy: The combination of marshmallows and crispy rice cereal gives a satisfying texture without feeling heavy.
  3. Customizable: Add a personal twist with chocolate chips, dried fruit, or a drizzle of dark chocolate.
  4. Weight Watchers Approved: These squares are sweet and satisfying while keeping points low, making them ideal for guilt-free indulgence.

Tips for Success

  • Keep It Low-Point: Stick to unsweetened shredded coconut and reduced-fat peanut butter to keep the points down.
  • Make It Nut-Free: Substitute peanut butter with sunflower seed butter or almond butter if needed.
  • Store Properly: Keep the marshmallow squares in an airtight container in the fridge for up to 5 days.

Serving Suggestions

  • Perfect for Parties: These squares are great for sharing at gatherings or as a quick potluck dessert.
  • Snack on the Go: Wrap individual squares for a convenient and satisfying snack anytime.
  • Pair with Coffee or Tea: Enjoy these chewy treats with your favorite hot beverage for a delightful dessert moment.

These Marshmallow Squares prove that you can enjoy sweet treats without compromising your goals. With their soft, chewy texture and light sweetness, they’re sure to become a go-to recipe for every occasion. Quick to prepare, easy to customize, and absolutely delicious—what more could you ask for in a dessert? Give them a try today!

Easy Marshmallow Squares Recipe: The Perfect No-Bake Dessert

Recipe by 2mrecipes
Servings

16

servings
Prep time

10

minutes
Cooking time
Calories

90

kcal

Ingredients

  • 2 cups mini marshmallows

  • 1 cup crispy rice cereal

  • 1/2 cup unsweetened shredded coconut

  • 1/4 cup unsalted butter

  • 1/4 cup light corn syrup

  • 1/3 cup reduced-fat peanut butter

  • 1/4 teaspoon vanilla extract

  • Pinch of salt

Instructions

  • Prepare Your Pan
    Line an 8×8-inch baking pan with parchment paper or lightly grease it with nonstick spray. This ensures the marshmallow squares don’t stick and makes for easy cleanup.
  • Melt the Wet Ingredients
    In a medium saucepan over low heat, melt the unsalted butter and light corn syrup, stirring frequently.
    Add the reduced-fat peanut butter and continue to stir until fully combined and smooth.
    Stir in the vanilla extract and a pinch of salt to enhance the flavor. Remove from heat.
  • Combine the Dry Ingredients
    In a large mixing bowl, combine the mini marshmallows, crispy rice cereal, and unsweetened shredded coconut.
    Pour the warm peanut butter mixture over the dry ingredients and gently fold until everything is evenly coated.
  • Press into the Pan
    Transfer the mixture to the prepared baking pan.
    Using a spatula or clean hands lightly coated with nonstick spray, press the mixture down firmly to create an even layer.
  • Chill and Serve
    Refrigerate for at least 1 hour or until the mixture is firm.
    Once set, remove from the pan and slice into 16 equal squares.

Notes

  • Keep It Low-Point: Stick to unsweetened shredded coconut and reduced-fat peanut butter to keep the points down.
    Make It Nut-Free: Substitute peanut butter with sunflower seed butter or almond butter if needed.
    Store Properly: Keep the marshmallow squares in an airtight container in the fridge for up to 5 days.

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