Peanut Butter Marshmallow Squares – Confetti Squares
These Peanut Butter Marshmallow Squares – AKA Confetti Squares are one of my favourite nostalgic childhood treats. Creamy peanut butter and butterscotch chips mixed in with rainbow coloured marshmallows are truly a match made in heaven!
**This post was originally published December 13, 2016 and updated July 30, 2024**
You know that dessert your grandmother brought to every potluck in the ’90s that somehow disappeared in five seconds flat?
Yep, we’re talking about Peanut Butter Marshmallow Squares—the ultimate no-bake, gooey, rainbow-hued blast from the past.
These babies are chewy, sweet, salty, and colorful—basically, everything you could ever want in a dessert. You only need a handful of ingredients (and no oven), which means they’re dangerously easy to whip up at any time.
If you love no bake dessert recipes you may also enjoy my 4-Ingredient Peanut Butter Fudge or my No-Bake Banana Cream Pie.
SIMPLE INGREDIENTS YOU NEED FOR THE PEANUT BUTTER MARSHMALLOW SQUARES RECIPE -AKA CONFETTI SQUARES
You will need the following ingredients listed below to make these delicious squares (the exact measurements, nutrition information and full recipe are in the printable recipe card at the end of this post):
- Peanut Butter (Creamy or Crunchy) – for this recipe my grandmother used to always use creamy peanut butter. Can also use natural peanut butter, unsalted peanut butter, crunchy peanut butter, organic peanut butter or good old fashioned jif peanut butter.
- Butterscotch Chips – I typically use the Chipits butterscotch chips. There are lower sugar options like Lilys butterscotch candies, and I’m sure you could also find vegan butterscotch chips as well! Some individuals who have tested out this recipe have also substituted some of the butterscotch chips for regular chocolate chips to cut down the sweetness.
- Butter – regular unsalted butter. You could try this recipe using vegan butter as well if you like or if you’re sensitive to dairy.
- Rainbow Marshmallows – you are more than welcome to use regular mini white marshmallows for this no bake bar, but it might not be as fun!
- Vanilla extract
- Optional – Rice Krispies for a crunch, brown sugar, dark chocolate chips, etc.
HOW TO MAKE THE PEANUT BUTTER MARSHMALLOW SQUARES
In a large pot over medium-low heat, combine the butterscotch chips, peanut butter and butter. Stir frequently until the mixture is completely melted.
Let cool, and fold in marshmallows and vanilla extract quickly. I like to throw my marshmallows in the freezer for 10 minutes before this step to prevent them from melting all together.
Pour the mixture into a lined 8×8 or 9×9 inch square pan and spread evenly. Refrigerate for 1 hour minimum to set, then cut into bars. Store in refrigerator or freezer (I actually prefer my peanut butter butterscotch marshmallow squares straight from the freezer).
TIPS AND TRICKS FOR THE PEANUT BUTTER MARSHMALLOW SQUARES
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Freeze your marshmallows first – keeps them from melting when mixed with the warm peanut butter mixture.
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Serve cold or frozen – the peanut butter + chilled marshmallow combo is unreal. Trust me, they’re even better straight from the freezer.
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Use crunchy, salted peanut butter – adds the perfect crunch and balances the sweetness of the butterscotch chips.
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Speed it up – pop them in the fridge (or if you’re in a cold climate like me… the porch = bonus fridge all winter).
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Salty-sweet heaven – it’s that magical peanut butter + butterscotch combo that hits every time.
STORING LEFTOVER CONFETTI SQUARES
Leftover confetti squares should be stored in an airtight container in the fridge for up to one week. If you want to keep them longer, pop them in the freezer for up to three months — just layer parchment paper between the squares to prevent sticking.
These bars are best enjoyed cold or even straight from the freezer, so no need to let them come to room temp before digging in!
Other Easy Recipes To Curb A Sweet Tooth!
- 3 Ingredient Funfetti Cake Pops
- Chocolate Peanut Butter Crunch Bites
- 5 Ingredient Easy Biscoff Cheesecake
- Chocolate Caramel Shortbread Millionaire Bars
- Christmas Cookie Fudge Recipe
- Easy Chocolate Peppermint Truffles
- Gluten Free Chocolate Fudge Crinkle Cookies
- The Best Brown Butter Rice Krispie Squares
- Chocolate Peanut Butter Pie
- Gluten-Free Cinnamon Roll Cookies
- Gluten-Free Muddy Buddies (Puppy Chow)
- 3-Ingredient Chocolate Peanut Butter Fudge
- Gluten-Free Hot Chocolate Cookies
- The Best Biscoff Fudge
- Peanut Butter Saltine Toffee
Peanut Butter Marshmallow Squares Recipe
These classic Peanut Butter Butterscotch Marshmallow Squares are one of my favourite nostalgic childhood treats. Creamy peanut butter and butterscotch chips mixed in with rainbow coloured marshmallows are truly a match made in heaven!
Ingredients
- 1 package butterscotch chips, 300g package (I used Chipits)
- 1 cup crunchy or creamy peanut butter
- 1/2 cup butter
- 1 package rainbow miniature marshmallows, 250g package
- 1 tsp vanilla extract
Instructions
- Put bag of marshmallows in the freezer and line an 8×8 pan with parchment paper.
- Melt butterscotch chips, peanut butter, and butter in a medium saucepan over low heat, stirring until smooth. Remove from heat, and let cool to ensure the marshmallows don't melt in next step.
- Quickly fold in vanilla and marshmallows.
- Spread mixture into 8×8 or 9x9 inch pan and gently spread with a spatula or spoon.
- Refrigerate until firm. Approximately 1 hour.
- Remove from pan and slice into squares. Store squares in refrigerator or freezer.
Nutrition Information:
Yield:
20Serving Size:
1 gramsAmount Per Serving: Calories: 238Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 121mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THESE BUTTERSCOTCH SQUARES PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THESE PEANUT BUTTER MARSHMALLOW SQUARES ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
So delicious!!! My mom use to make these. Reminds me of Home. Thank you!! 💞💞🫂
Hi Joanne,
They are so nostalgic for me as well because my grandmother used to make them for us all the time! Thanks so much for the 5 star review! 🙂
Easy recipe and now my new favourite dessert! Thanks for sharing this recipe.
⭐️⭐️⭐️⭐️⭐️
Hi Eileen,
Thank you so much for the 5 star review and I’m so happy to hear you loved them!!
Can the butter be omitted
Hi Elsie!
No it cannot. You could use vegan butter as a replacement if you like! I haven’t tested with coconut oil or anything else! Happy baking!! 🙂
I used chocolate chips with the butterscotch chipits. It cuts down on the sweetness. Also added slivered almonds and rice crispiest for that extra crunch. Taste amazing.
Hi Katherine, thank you so much for the 5 star review! That sounds amazing! So glad you enjoyed them!!
I seriously cannot get over these!! They bring me right back to my childhood. My nana made these for me when I was growing up and I always wished I got the recipe from her… so thank you so much!!!
Hi Jenna, I’m so happy to hear that! They remind me so much of my grandmother as well! Happy baking! 🙂
Word to the wise: if you double the recipe, don’t double the marshmallows as well…woops.
Yes you do have to double the marshmallows otherwise the filling gets too sweet. Having said that…to each their own.
Can you use Carmel chips..thanks…
Hi Julie, yes you could, however it will yield a completely different flavour. The difference between caramel and butterscotch is that caramel is made with white sugar, but butterscotch is always made with brown sugar. The recipe will stay resemble the same and hold up great it just won’t taste the same!
Delicious and easy! Just like my husbands mom used to make. Needed to make a third batch before Christmas!!!!
Hi Janelle!
I can relate they are always a favourite around Christmas time!! Thank you so much for the 5 star review!!
Can you add coconut and if so how much would you recommend
Had these.when I was at a camp job, 1st time making them at home. Delicious. Thank you for sharing your recipe. East straight forward.
Hi Yvonne,
You’re so welcome! So glad you enjoyed!! 🙂
Hi!
Do you recommend using salted or unsalted butter? I’m excited to make these! Thank you. 😊
Hi Christine,
Either or will work just fine! I typically use salted! 🙂
Hi Bailey,
Thank you for sharing your recipe.
Ive been making this peanut butter square but i just learned from you about the marshmallow!! Thank you. I never thought about that at all!
No wonder that my marshmallows are kinda melting sometimes specially if i am so excited to mixed it all together 😂.
Sometimes, if i am being patient and wait until it cool down then add up the marshmallows then i will not fail it.
But doing ur recipe just now, 2 mins ago is just a solution of my stupidity . 😂
Thanks a lot.. now i know…
So happy to hear that!! So glad I could help!! 🙂
Hi Bailey! Sorry might be a stupid question but should the butter be softened for this recipe?
Hi Kaitlyn,
Not a stupid question!! It doesn’t matter as you are melting everything anyways, so you can use softened or straight out of the fridge! 🙂
Not required, everything will melt in the pot when heated
Although this is traditionally an Xmas treat, I always keep a tray on hand in the freezer. I have made this a hundred times. Simple , no fail and GF. My boys are mad for this treat. Once it sets I cut it in squares in the tray and move it all to a zip lock bag along with the parchment lining to the freezer. Pieces only take minutes to thaw but the whole tray is a great send along treat when guesting (or pull out when the guys are over). The one thing I have found: I have made this in canada and in the US. US ingredients are WAY sweeter and makes the treat too sweet. I will work on a less sweet American version this winter.
These are the best holiday dessert ever. We make them every year and they are always a number 1 hit. LOVE THIS RECIPE!!!
Thank you so much for sharing this recipe! I tried them and I also added some rice Crispies as per your suggestion and we LOVE them…we couldn’t stop eating them! They were so easy to make and freeze so well, I will be making some more for Christmas!!
I’ve been searching for the recipe that my mom used to make. This is very close! I add crushed up pretzels into the mixture to create a crunch factor.
My Mom put Rice Krispies in hers ❤️
Yes you definitely can use coconut oil instead of butter 😊 You don’t lose the creaminess as the peanut butter takes over for that. FYI I sprinkled crushed salted caramel peanuts on top before I put them in the fridge and omg…to die for😋 Thanks for the perfect recipe, most people don’t add the helpful tips: letting it cool first etc. So much appreciation to the author!
My aunt used to make these during the holidays when I was young. They’re one of my favorite sweets still. Although I can’t make them too often as I’m the one in the house with a sweet tooth!