This easy recipe for Confetti Squares can be made with either chocolate chips or butterscotch chips. These no bake treats are perfect for every occasion and are filled with colorful marshmallows for a beautiful presentation!
Be sure to check out another popular flavor variation: Butterscotch Confetti Squares.
These easy peanut butter marshmallow squares are a familiar feature at pretty much every wedding, funeral, bake sale, or Canadian potluck I've ever been to!
Most often made with chocolate and peanut butter, they are a simple no-bake square that is always a hit - especially with kids!
Rainbow mini marshmallows are folded into a mix of peanut butter, chocolate chips (or butterscotch chips), and melted butter. They are then chilled until firm, and sliced into squares, which shows off their colorful interior.
Peanut Butter Confetti Squares
Confetti squares are very popular throughout Canada and the United States but seem to be ultra-popular here in the Maritime region.
My husband and I both grew up in Nova Scotia calling them "Rocky Road Squares", although that is a different (but similar) treat that often has nuts and Rice Krispies. I hope to share that recipe sometime soon!
Confetti squares feature colorful marshmallows, peanut butter, butter, and either chocolate or butterscotch chips (although there are endless variations).
Why You'll Love Them:
- You need just 4 simple ingredients to make them!
- They are a yummy no-bake treat that can be made on the stovetop OR in the microwave.
- Perfect for all events! Take them to your birthday party, potluck, family event, or baby shower.
- They're great for adding to a platter during Christmas time or the holiday season. Add a few festive sprinkles to the top for an easy holiday treat.
- Mini marshmallows: It's essential to use mini marshmallows for this recipe since the big ones just won't work! The rainbow ones are hard to find, but that's what I recommend if you have access to them. They are sometimes called fruity marshmallows.
- Butter: You'll need about ½ cup of butter. I like to use salted butter since it balances the sweetness perfectly, but you could use unsalted if you prefer.
- Peanut butter: I recommend conventional smooth peanut butter. We use either Kraft or Jif in our recipe testing.
- Chocolate chips: You'll need about 1 cup of the baking chips of your choice. Chocolate is the typical choice, although butterscotch is used for Butterscotch Confetti Squares. You could use dark chocolate, white chocolate, or peanut butter chips depending on what flavor preferences you have.
- Baking pan: I recommend using an 8X8" (21X21 cm) baking pan with straight sides. I use an 8X8" USA pan for all of my squares and use a 9X13" USA pan for double batches.
- Parchment paper: Lining the baking pan with two overlapping pieces of parchment is my secret weapon for clean, easy-to-slice bars. Some people prefer to use wax paper, but that tends to stick to the bars in my experience.
How to Make Chocolate Confetti Squares
This recipe for Confetti Squares is one of my favorite easy recipes! If you can melt butter, you can make this easy no bake dessert.
These peanut butter marshmallow squares are just like the ones from Grandma's house. Chewy, delicious, and packed with nostalgia.
Step one: Add both the butter and peanut butter to a large saucepan, and heat over medium heat until melted.
Step two: Once the peanut butter and butter are melted together, add in the chocolate chips.
Cooling the Peanut Butter Mixture
Step three: Stir the chocolate chips over medium heat until they melt into the other ingredients.
Step four: Allow the mixture to cool until just a bit warmer than room temperature, about 1 hour. Stir often to prevent the top layer from hardening.
Adding the Marshmallows
Step five: Once the mixture is cooled down enough that it won't melt the rainbow marshmallows, add them in.
Step six: Fold the marshmallows into the peanut butter mixture until fully coated.
Cooling and Slicing
Step seven: Line an 8X8" baking pan (21X21 cm) with two overlapping pieces of parchment paper. Transfer the coated marshmallow mixture to the prepared baking pan, and smooth it into an even layer.
Step eight: Allow the confetti bars to chill for at least 4 hours or until completely firm. Then slice and serve!
HINT: 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.
- 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 chocolate chips, stirring them in.
- Return to the microwave, heating in 30-second intervals and stirring in between each one, until the chocolate is smooth and completely melted.
- Allow the mixture to cool to near room temperature.
- Fold in the colored 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.
- Don't overheat the chocolate: If you overheat the chocolate it can scorch. This gives the confetti bars an off-flavor. To prevent this, stir the chocolate chips constantly while over heat. Remove from the heat as soon as the chocolate melts.
- Allow to cool: It's very important to allow the peanut butter mixture to cool down before adding the marshmallows. If the mixture is still very warm, the marshmallows will start to melt and create a mess. Ask me how I know!
- Chill before slicing: Another lesson learned through trial and error is to make sure you chill the bars before slicing. If you're eager and slice them too soon, the marshmallows will smoosh together and you won't get that beautiful cross-section. I recommend that you chill them for at least 4 hours.
Store your leftover 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.
Yes, you can freeze marshmallow squares like Rice Krispies Squares or Confetti Squares. Wrap them individually and then place them in a freezer bag for the best results. Thaw at room temperature before serving.
Butterscotch: Use butterscotch chips in place of the chocolate chips. They do not melt as easily, so be careful not to overheat and stir gently as they are melting. See my Butterscotch Confetti Squares post for more details, or use the microwave method.
Peanut butter: Use peanut butter chips in place of the chocolate 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 chocolate chips for dark chocolate chips (or dark chocolate chunks).
If you loved this recipe for Confetti Squares, let me know by leaving a 5-star review in the recipe card, OR tag me on Instagram @maritimecountrykitchen!
- ½ cup butter
- ½ cup smooth peanut butter
- 1 cup semi-sweet chocolate 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 (*see notes for microwave instructions).
- Heat the saucepan over medium heat, stirring to melt the butter and peanut butter together.
- Once both are melted, add in the chocolate chips and stir just until melted.
- Allow the chocolate mixture to cool, stirring every so often to prevent the top layer from hardening. It may take up to an hour for the mixture to cool.
- 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 chocolate 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.