Chocolate Peanut Butter Marshmallow Squares – Plant-based Version

DSC_6048Chocolate Peanut Butter Marshmallow squares are something my Nanny Lindsay always made during the holidays.  I loved these as a young girl and learned how to make them with her.

Chocolate Peanut Butter Marshmallow Squares

  • Servings: 1-13x9 pan
  • Difficulty: easy
  • Print

These treats are fun and easy to prepare for your little chefs.  My children loved to make them as children and as adults its still one of their favorite treats.  The chocolate and peanut butter mix together to a creamy fudge-like texture.  This is a slightly updated version of my grandmother’s recipe.  I replaced the butter and cream with coconut manna, and we now use vegan marshmallows.  We added vegan graham crackers, or my own homemade graham crackers if they last long enough.  I am in the process of making a vegan marshmallow with potato protein instead of chickpeas.  I will share the recipe when it’s ready.

The graham crackers, nuts, and the marshmallows add a crunch that blends well with the chewiness of the marshmallows.  When you place these on a cookie tray when you have guests there won’t be one leftover. Of course, like any recipe, you can make substitutions.  The peanut butter can be substituted with another nut butter or left out completely (If you leave out the nut butter add an extra Tbsp of coconut manna or coconut cream).  If you don’t like pistachio or macadamia nuts, use toasted walnuts or pecans or a nut of your choice.  Replace the graham crackers with another nut or chopped cookie pieces, candies, caramel bits, or mini chocolate chips.  The semi-sweet chocolate chips can be replaced with butterscotch or white chocolate chips.  Use your imagination the combinations are endless.


  • 12 oz pkg semi-sweet chocolate chips (vegan) or (butterscotch chips for a non-chocolate version)
  • 1 cup peanut butter 
  • 2 Tbsp coconut manna or the top portion of cold coconut milk
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 1 bag mini marshmallows vegan marshmallows
  • 1 sleeve of graham crackers about 1 1/2 cups crumbled into small pieces – not pulverized (If you are vegan you can use a vegan brand or use a cookie)
  • 1/2 cup chopped nuts of your choice.  We like pistachios and macadamia (optional)
  •  1/4 tsp plant-based butter for the 9×13 pan or parchment paper lined

DSC_5698Pre-measure all ingredients Place a medium-sized glass bowl over a saucepan with a couple of inches of water to make a double boiler.

DSC_5734Over medium heat stir the chocolate until melted.  Remove from the heat as soon as the chips are melted.DSC_5738

Add the peanut butter, coconut manna or coconut milk, vanilla and sea salt.  Stir to combine.   Don’t let the chocolate mixture too hot otherwise the marshmallows will start to melt.DSC_5742

Line with parchment or butter the 9×13 pan and set aside DSC_5744Add the crumbled graham crackers, and the optional chopped nuts or other treats of your choice, and stir to combine.DSC_5749

Pour the bag of marshmallows into a large bowl.DSC_5756

Pour the chocolate mixture over the marshmallows.DSC_5759

Gently mix until all the marshmallows are covered evenly DSC_5766

Pour the mixture into the buttered, or parchment-lined pan.DSC_5771

Use a spatula press into the pan gently until evenly distributed.  Cover with plastic wrap and place in the refrigerator to set.  After 1 hour cut into small pieces and enjoy.

Place in a covered container and store in a cool pantry or refrigerator.


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