Confetti Squares – Peanut Butter Marshmallow Squares
on Dec 17, 2019, Updated Jan 11, 2021
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Confetti squares are one of those amazing retro desserts that are completely delicious, completely insane, and way too easy to make. They’re also known as peanut butter marshmallow squares or butterscotch marshmallow squares – and they’re basically a fluffy cloud of sweet peanut butter deliciousness.
**This post was originally published May 27, 2017 and updated December 17, 2019**
Confetti Squares – AKA Peanut Butter Marshmallow Squares
I always remember my grandmother making confetti squares. They’re simple to make, extremely sugary, and have a chewy, gooey texture that reminds me of childhood. They’re one of those desserts that you’re almost embarrassed to make because they’re so sugary – but they’re still one of my all-time favorite treats.
The recipe is super simple and there are only 4 ingredients.
- 1/4 cup butter
- 1 cup peanut butter
- 1 bag butterscotch chips
- 4-5 cups rainbow marshmallows
You could obviously use regular marshmallows, but the rainbow variety are what give confetti squares their name. Plus – seeing a bag of multicolored marshmallows makes me nostalgic in the best possible way.
The flavor is similar to scotcheroos (hence why they’re sometimes called peanut butter marshmallow squares or butterscotch marshmallow squares), but they’re soft and chewy instead of crunchy. Then the marshmallows make them even sweeter.
How to Make Confetti Squares
To make confetti squares we melt together the butter, peanut butter, and butterscotch chips over low heat in a saucepan. You’ll want to go slowly here so it melts into a smooth and creamy sauce without any lumps. You could also melt them together in the microwave on medium power for 45-second intervals, stirring between each interval.
Then remove from the heat and allow the mixture to cool. This is absolutely necessary, otherwise, if you mix in the marshmallows while the peanut butter is still hot you’ll melt the marshmallows and end up with a big sticky mess.
Pro Tip: For extra gooey squares – use 4 cups mini marshmallows instead of 5 cups.
After the marshmallows are stirred in, the batter is spooned into our prepared pan, and we chill in the fridge to let the bars harden.
Sweet, peanut butter butterscotch marshmallow perfection. If you remember confetti squares from your childhood – then you know how delicious these are! And if you’ve never tried confetti squares before, then you definitely need to try this super easy no-bake recipe!
If you love confetti squares, make sure to try these other easy, no bake treats:
Confetti Squares - AKA Peanut Butter Marshmallow Squares
Ingredients
- 1/4 cup unsalted butter
- 1 cup peanut butter
- 1 bag butterscotch chips, , 300g
- 4-5 cup rainbow marshmallows
Instructions
- Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
- In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
- Stir occasionally until the mixture is smooth.
- Remove from the heat and allow to cool to room temperature.
- Stir in the marshmallows.
- Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).
They turned out perfect. A classic treat. Tip: they have shrunk the size of the butterscotch chip bag in Canada so buy 2 bags so you can measure out 300g.
Thanks for letting me know this. I am from Ontario.. so will make sure I have enough butterscotch chipits. I have made these before, but lost original recipe…. so happy you published it. My grandkids love this recipe.
Excellent point – thank you! 🙂
Thanks. I thought I had a whole bag of butterscotch chips (300 g bag), but didn’t…I threw in some chocolate chips to make up the difference.
The only colored marshmallows I can find are fruit-flavored. Is that what you use?
I typically use the non fruit flavored ones. They will still “work” per say, but I prefer non flavored ones
Tried these tonight with salted caramel chips as the store was out of butterscotch. Fingers crossed they will be tasty!
Can I freeze these and if not how long can they be in the fridge?
You can definitely freeze them. They’ll also last for up to 2 weeks in the fridge in an airtight container.
Was so sad when my little one was diagnosed with a peanut allergy. These were a favorite of mine growing up. I had a craving today so decided to recreate with sunflower butter instead of peanut butter. Not exactly the same but they sure hit the spot!
I’m glad you were still able to enjoy them!
You should try to find “Wow Butter”, nut free.
Agreed! This is how I make them for our family when my adult step son is around (who has a peanut allergy). Even he enjoys them!!
When I make this and let the mixture cool and pour over the marshmallows and it still doesn’t turn out like it melts the marshmallows so idk what I’m doing wrong.
Make sure to use double boiler (method: small pot for melting mixture floating in bigger pot of boiling water – stir frequently – be careful not to get water IN the mixture pot.) – once mixture more or less melted – remove from heat and let cool a bit. It should only be “warm-ish” not hot (dip test with finger carefully ) then mixing in the marshmallows. You could also add more butter (up to half cup) and/or decrease marshmallow amount – but the key part is making sure your PB mixture doesn’t get too hot. I actually like it just before total melting of butterscotch chips – so there are tiny un-melted “bits” of butterscotch in the squares once done.
*the double boiler prevents things getting too hot because if its hotter the sugars start to really do weird things.
I used WOW butter and honestly, couldn’t tell the difference between it and nut butter! Always loved this recipe, and happy to make it for our nut-allergic Grandson!
Can almond butter be substituted for the peanut butter. Peanut allergy.
That would be fine. Just be sure to really stir the almond butter beforehand. I’d recommend using an almond butter where the oil doesn’t sit on the top. Otherwise, the bars may not set properly.