Peanut Butter Marshmallow Squares, also known as Confetti Squares, are a classic no-bake treat made with creamy peanut butter, butterscotch chips, and colorful marshmallows. And because I am team texture, we added chopped peanuts too. These easy confetti squares are sweet, chewy, crunchy and packed with nostalgic flavor and fun pops of color.
Do you love recipes that grandma would make? Then you must try Aunt Lil’s Coconut Strawberries or our Homemade Salted Caramels.
Other names for this delicious treat are Confetti Squares, Butterscotch Confetti, Peanut Butter Squares, and Church Windows.
Why I Love This Recipe
- Hubby’s favorite
- Love peanut butter
- Colorful for Spring and Summer
- Easy to make
- Portable to share on picnics, gatherings, BBQs
HELPFUL ITEMS FOR THIS RECIPE
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OXO Good Grips 3 Piece Silicone Spatula Set, Multi Size, Multicolor
MARTHA STEWART 3-Piece Oven to Table Stoneware Bakeware Set – Baking Dish & Casserole Set – Yellow
Matsato Chef Knife – Perfect Kitchen Knife for Cooking, Chopping
Peanut Butter Marshmallow Squares Ingredients
Ingredients
Butter – This makes the squares creamy and also helps them to set.
Crunchy peanut butter – I like to use crunchy peanut butter, but if you like a smoother texture, then use regular.
Butterscotch chips – These chips add not only flavor, but when cooled, help to let the squares set.
Chopped peanuts – As I said, I am team texture, so I added these for a little crunch, which is perfect.
Rainbow mini marshmallows – These you need to divide and put some on top as well as some in the mix.
How to Make Peanut Butter Marshmallow Squares
Lightly grease an 8 x 11-inch baking dish and set it aside.
In a medium saucepan, heat the butter, peanut butter, butterscotch chips, and chopped peanuts over medium-low heat, stirring occasionally until the mixture is smooth.
Remove the pan from the heat and allow to cool to room temperature.
Stir in 4 cups of the rainbow mini marshmallows and pour the mixture into the prepared baking dish.
Sprinkle the remaining 1 cup of marshmallows over the top and gently press them down so they stick.
Place the baking dish into the fridge to harden for 1 – 2 hours before cutting into squares.
Recipe Pro Tips
Storage
Store the bars in an airtight container in the fridge for up to 5 days. Bars can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Melt Gently
Melt the peanut butter and butterscotch chips over low heat or in short bursts in the microwave. Too much heat can make the mixture thick or grainy.
Use Fresh Marshmallows
Fresh, soft marshmallows give the best texture and that classic “confetti” look.
Don’t Press Too Firmly
Lightly press the mixture into the pan—pressing too hard can make the squares dense.
Chill Until Set
Refrigerate until firm before slicing for clean, neat squares.
Use a Sharp Knife
For clean cuts, use a sharp knife and wipe it between slices.
Pro Tip
If the mixture feels too thick, add a small knob of butter or a splash of cream to loosen it.
DO YOU LOVE PEANUT BUTTER AND WANT MORE TREATS?
We are big peanut butter lovers here. Here are some of our favorite recipes for you to have a look at.
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Pin it HERE!!
Peanut Butter Marshmallow Squares Recipe
Ingredients
- 1/4 cup butter
- 1 cup crunchy peanut butter
- 1 bag butterscotch chips 300 g or 10.5 oz.
- 1/2 cups chopped peanuts
- 5 cups rainbow mini marshmallows divided
Instructions
- Lightly grease an 8 x 11-inch baking dish and set it aside.
- In a medium saucepan, heat the butter, peanut butter, butterscotch chips, and chopped peanuts over medium-low heat, stirring occasionally until the mixture is smooth.
- Remove the pan from the heat and allow to cool to room temperature.
- Stir in 4 cups of the rainbow mini marshmallows and pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of marshmallows over the top and gently press them down so they stick.
- Place the baking dish into the fridge to harden for 1 – 2 hours before cutting into squares.
Let us know what you think!
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