Confetti Squares – Peanut Butter Marshmallow Squares
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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).
I melt my chips and butter in a bowl in the microwave for two minutes. Stir in the peanut butter and pour over the marshmallows in the pan. So easy and no pot to clean up.
I made it after my mother in law brought some over to eat. Are you supposed to keep it in the refrigerator after being in there for a few hours? Mine became very gooey after leaving it on the counter. Cook it on low or medium?
If your kitchen is warm, I’d definitely keep them in an airtight container in the fridge. In step 2 when you melt together the butter, peanut butter, and butterscotch chips – you’ll melt them together on low.
Thank you for answering. Yes it’s getting hot in my kitchen so I’ll keep them in the fridge next time. Making these for my second time!!
How can you store these if made in advance. How long do they keep?
I find these store well. You can put them in an airtight container and freeze them, then thaw in the fridge or even eat them straight from frozen. If frozen they’ll last at least a month.
Fiona, can these be frozen?
I liked making this recipe and it was awsome
I liked making the confetti marshmollow squares
I just made this recipe and it is wonderful
I’m so glad you loved the recipe 🙂
Can I use all natural peanut butter or does it need to be something like Jif or Skippy.
The difficulty with natural peanut butter is that it separates – so I tend to always avoid it in baking as a precaution. However, in some recipes it will work just fine as long has you stir it a lot first. I haven’t tried it myself in this recipe, so I can’t be sure of the results.
These are SO ADDICTIVE & YUMMY! I used 1/2 cup regular Skippy and 1/2 Kirkland brand natural peanut butter and they set up perfectly… not sure how long they’ll be around, though!
Yay! So glad that they turned out for you and that you love the recipe! 🙂
I used natural peanut butter and it was a stiff mess. Never again only regular 🙁
Would it matter if it’s not unsalted butter?
Salted butter would be fine 🙂
I make these all the time, as they are one of my husband’s favourite treats! I sometimes use 1/2 a cup of peanut butter and 1/2 a cup of Nutella, along with the other ingredients, and we find they’re not quite as sweet that way. Either way, they are a definite favourite retro sweet treat!
I bet they’d be delicious with Nutella – definitely need to try that next time!
These were my favorite growing up! I thought I lost the recipe – so thank you so much for sharing it!