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Prep Time
10 mins
Cooking Time
1 h
Total Time
1 h 40 m
24 bars


1 cup
peanut butter
250 mL
1/2 cup
125 mL
1 pkg
butterscotch chips
300 g
1/2 cup
Compliments Cocoa
125 mL
1 pkg
Compliments Mini Marshmallows
250 g


Step 1

Grease 9-in. (23-cm) square baking pan; line with parchment paper, with overhang.

Step 2

In medium saucepan, melt peanut butter and butter, stirring often, over medium-low heat. Stir in butterscotch chips and cocoa powder; cook 1 to 2 min. until chips are melted. Remove from heat. Let stand 20 min. until saucepan can be held comfortably. (The cooling helps the marshmallows retain their shape. If added right away into the hot mixture, they will melt or sink to the bottom of the pot.)

Step 3

Fold marshmallows into peanut butter mixture. Scrape into prepared pan, smoothing top. Chill 1 hr. until set. Lift slab out of pan, peel off parchment paper and cut into 24 bars.


Turn into rocky road squares by adding toasted nuts, chocolate chunks, crumbled cookies or shredded coconut.
For nut-free squares use soy nut butter.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 bar):
13 g
Saturated Fat:
7 g
20 g
1 g
15 g
10 mg
3 g
95 mg
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