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, 2017 and updated July 30, 2024**
PEANUT BUTTER MARSHMALLOW SQUARES
You know that dessert your grandma 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 butterscotch mixture 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.
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 peanut butter butterscotch marshmallow squares (the exact measurements, nutritional information and full recipe are in the recipe card at the bottom 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, or crunchy 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 – can also use regular mini white marshmallows.
- Vanilla extract
- Optional – Rice Krispies for a crunch, brown sugar, dark chocolate chips, coconut, etc.
HOW TO MAKE PEANUT BUTTER CONFETTI 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 in an airtight container (I actually prefer my confetti bars straight from the freezer).
Pro Tip: Freeze your marshmallows first. This keeps them from melting when mixed with the warm peanut butter mixture.
Serve them cold or frozen – the peanut butter + chilled marshmallow combo is unreal. Trust me, they’re even better straight from the freezer instead of room temperature.
CAN I USE CRUNCHY PEANUT BUTTER INSTEAD OF SMOOTH IN THESE NO BAKE PEANUT BUTTER MARSHMALLOW SQUARES?
Yes! Crunchy peanut butter will give the squares a little extra texture and nutty bite. Smooth peanut butter makes them creamier, so it really comes down to preference.
CAN I FREEZE THESE PEANUT BUTTER MARSHMALLOW BARS?
Absolutely. Cut them into squares, place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. They’ll last up to 2–3 months. Just thaw at room temp before eating.
WHY ARE MY MINI MARSHMALLOWS MELTING?
If the peanut butter mixture is too hot when you add the marshmallows, they’ll melt into the squares. To avoid this, let the mixture cool slightly before folding in the marshmallows.
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 Treat
- Chocolate Peanut Butter Pie
- 3-Ingredient Chocolate Peanut Butter Fudge
Peanut Butter Marshmallow Squares Recipe
Ingredients
- 1 package butterscotch chips 300g package (I used Chipits)
- 1 cup crunchy or creamy peanut butter
- ½ 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.
Notes
Nutrition
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.
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…
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!!
Easy recipe and now my new favourite dessert! Thanks for sharing this recipe.
⭐️⭐️⭐️⭐️⭐️
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!! 🙂
Can the butter be omitted
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 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.
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! 🙂
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!!!
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.
Word to the wise: if you double the recipe, don’t double the marshmallows as well…woops.
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!
Thanks for the idea Karen.. I’ve made it a few times and it always turned out great!!.. then I seen that you added corn flakes, and thought that would add a little crunch.. I didn’t have corn flakes, but I had rice crispies… good idea!!!
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
Delicious and easy! Just like my husbands mom used to make. Needed to make a third batch before Christmas!!!!
My Grandmother also always made these for Christmas with the cocoanut. Now I make them at Christmas time, my Granddaughter loves these, the only treat will eat.
I absolutely love these, I like to use real butter and kraft smooth peanut butter, and the butterscotch chips with coloured marshmallows.
I have tried using chocolate chips and I didn’t like it as much, also I have used margarine and no name peanut butter, but not to my liking.
I all for the melt in your mouth, sweetness.
Thank you for sharing your recipe
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