In a saucepan, add the creamy peanut butter, butter, and white chocolate. Stir gently over low heat until everything is melted and well combined into a luscious mix.

Keep stirring as it heats to prevent burning. Remove from heat once smooth, about 5-7 minutes.

Let the mixture cool for 10-15 minutes, allowing it to thicken slightly before adding the marshmallows.

Carefully fold in the miniature marshmallows, ensuring they’re evenly coated without melting.

Pour the mixture into a parchment-lined 9x9-inch pan, using a spatula to spread it evenly.

Chill the pan in the refrigerator for about 30 minutes, allowing the squares to set firmly.

Once chilled, lift the mixture from the pan using the parchment paper and cut it into squares.