December 19, 2023

Rosie Daykin’s Peanut Butter Marshmallow Slice

Recipe: Rosie Daykin

“It wouldn’t be the holidays at our house without this silly little slice! I love to share large platters of a variety of baking when entertaining during the season and, somehow, these treats always disappear first!”


  • 4 cups mini marshmallows
  • 2 cups butterscotch chips
  • 1 cup smooth peanut butter
  • ½ cup butter


Yield: Makes 12 Slices

Make Slice

  1. Lightly butter and line 9″ x 9″ pan with parchment paper, allowing paper to slightly overhang on 2 sides, creating little handles for easy removal. Set pan aside.
  2. Place marshmallows in large mixing bowl and set aside.
  3. In medium saucepan over medium heat, melt butterscotch chips, peanut butter and butter. Stir to fully combine.
  4. Allow mixture to cool slightly, then pour over marshmallows. Use spatula or large spoon to gently fold marshmallows into peanut butter mixture, until fully coated.
  5. Spread marshmallows into prepared pan and give pan a shake to help settle. Refrigerate for at least 60 minutes, until mixture has fully set.
  6. Run small knife along the 2 edges of pan that don’t have parchment handles. Carefully remove slab from pan by lifting parchment and cut into 2″ x 2″ bars. Make sure to use 10″ knife to avoid having to drag knife across bars.
  7. These bars will keep in airtight container in refrigerator for at least 2 weeks, or in freezer for up to 3 months.

Angus Fergusson


Rosie’s recipes are excerpted from Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery by Rosie Daykin. Appetite by Random House, 2013, $35.


Food styling by Ashley Denton