This easy recipe for Butterscotch Confetti Squares features peanut butter, colorful mini marshmallows, and butterscotch chips. Confetti squares are a no-bake dessert that is popular during the holiday season or enjoyed throughout the year at potlucks and family events.
Be sure to check out my basic recipe for Chocolate Confetti Squares, which is another flavor variation of the one I'm sharing here today.
Growing up it would be rare to find a potluck or family event without a tray of Confetti squares, especially if kids were involved. There was just something about this simple treat that brought all of us young folks from far and wide to grab a square (or two...or three...).
Confetti squares can be made in a variety of flavors, but the two most popular are chocolate confetti squares and butterscotch confetti squares. In fact, I don't recall ever seeing one served without the other.
While most people prefer the chocolate version, I am actually a fan of the butterscotch version. If you're anything like me, you'll be hooked on these peanut butter squares filled with dreamy butterscotch and colorful marshmallows from the very first bite.
Why You'll Love Them:
- The recipe calls for just 4 ingredients!
- Perfect for any time of year. While most common during Christmas time, confetti squares are also popular treats for potlucks, family events, bake sales, etc.
- Once cut, each bar has a beautiful cross-section of sliced fruity marshmallows, making it super popular with kids.
- This easy recipe can be made either on the stovetop or in the microwave - whatever works best for you!
- Butterscotch chips: These can be found in the baking aisle of your local grocery store, or purchased in bulk bins.
- Peanut butter: Use standard smooth peanut butter for this recipe. We use Kraft or Jif for testing all of our recipes.
- Rainbow marshmallows: Also known as fruity marshmallows or colourful marshmallows. You will need about 5 cups, which works out to 250 grams or 8.8 ounces.
- Butter: Either salted or unsalted butter will work for this recipe, but I definitely recommend using real butter. The flavor is incomparable!
- Baking pan: For a single batch of this recipe you'll need a square pan - I recommend an 8X8" (21X21 cm) or 9X9" (23X23 cm) pan. If you're making a double batch use a 9X13" (23X33 cm) baking pan.
- Parchment paper: For an easy clean-up and squares that are easy to remove from the pan (and are way prettier as a result) I recommend lining the pan with parchment paper. I cut two slices to size and overlap them to create "handles."
How to Make Butterscotch Confetti Squares
These butterscotch confetti bars are so easy, you're not going to believe it! Seriously, if you can melt peanut butter and melt butter, you're ready to make these easy no-bake marshmallow squares.
1. Melt the butter and peanut butter together in a large saucepan over medium-low heat.
2. Add 1 cup of butterscotch chips, and stir well until completely melted.
3. Allow the peanut butter and butterscotch mixture to cool until almost room temperature.
4. Add the colorful marshmallows to the cooled peanut butter and butterscotch mixture.
5. Toss the marshmallows until they are fully coated.
6. Transfer the marshmallows to a baking pan lined with two overlapping pieces of parchment paper. Chill for 4-5 hours, or until completely set.
Important note: If you slice them too soon, the squares won't be set up and you won't get the beautiful cross-section with the colorful marshmallows.
Store your leftover butterscotch confetti squares in an airtight container with parchment or wax paper in between the layers.
They will store at room temperature for up to 3 days, or for 5-7 days in the fridge.
- Add the butter and peanut butter to a large microwave-safe bowl.
- Heat for 45 seconds, then stir to combine the melted butter and peanut butter.
- Add the butterscotch chips, stirring them in.
- Return to the microwave, heating in 30-second intervals and stirring in between each one, until the mixture is smooth and melted.
- Allow the mixture to cool to near room temperature.
- Fold in the rainbow marshmallows.
- Transfer the mixture to a parchment-lined baking pan.
- Chill for at least 4 hours before slicing and serving.
Note: Microwaving baking chips and chocolate does make it more prone to cracking and texture issues. So if you use the microwave method, know that the texture may be slightly more crumbly compared to the stovetop method.
- Allow to cool - It's really important that you allow the melted peanut butter and butterscotch mixture to cool down before adding the marshmallows. If you add them too soon, the marshmallows will melt and create a soupy mess. Wait until the mixture is cooled to almost room temperature before adding them.
- Line the pan - In order to prevent the bars from sticking to the bottom of the pan I recommend lining it with parchment paper. Many people use wax paper, but I find that can stick to the bars. Parchment paper does not stick to the bars and makes for easy cleanup.
- Use a rubber spatula - The process of making these peanut butter marshmallow squares can be kinda sticky! I like to use a rubber or silicone spatula for baking, making it easy to get every last drop of peanut buttery goodness.
- Chocolate: This is the most popular version of confetti squares. Simply use chocolate chips in place of the butterscotch chips called for in the recipe. See my recipe for Confetti Squares for details.
- Peanut butter: Use peanut butter chips in place of the butterscotch chips in the recipe.
- White chocolate: Melt the peanut butter and butter together in a double boiler, then add white chocolate chips and stir until melted. It's very easy to overheat white chocolate chips, and they tend to clump after melting. A double boiler allows for more gentle heating. The microwave method is also a good choice but opt for 15-20 second intervals.
- Dark chocolate: Substitute the butterscotch chips for dark chocolate chips (or dark chocolate chunks).
If you loved this recipe for Butterscotch Confetti Squares, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
Butterscotch Confetti Squares
- ½ cup butter
- ½ cup smooth peanut butter
- 1 cup butterscotch chips
- 5 cups mini marshmallows rainbow
- Line an 8X8” baking pan with overlapping layers of parchment paper.
- Add the butter and peanut butter to a large saucepan.
- Heat the saucepan over medium-low heat, stirring to melt the butter and peanut butter together.
- Once both are melted, add in the butterscotch chips and stir until melted. Butterscotch chips can be difficult to melt and easy to scorch, so return to the heat if necessary but do not keep it on the element for too long.
- Remove from the heat and allow to cool, stirring every so often to prevent the top layer from hardening.
- Once the mixture is cool enough to touch and not warm enough to melt the marshmallows, add the mini marshmallows and stir gently to coat them with the butterscotch mixture.
- Transfer the mixture to the prepared baking dish, and smooth it into an even layer.
- Cover the pan with plastic wrap and place it in the refrigerator to chill.
- Chill the bars for 4 hours, or until they are very firm.
- Remove the bars from the pan using the parchment paper edges, and place them on a cutting board.
- Slice into 12-16 bars and serve.