Confetti Squares

Two confetti bars stacked on top of each other.

This easy recipe for Confetti Squares can be made with either chocolate or butterscotch chips and are the perfect no bake treat!

4.67 from 3 votes

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Course: Dessert

Cuisine: American, Canadian, Maritime, New England

Prep Time: 15

Cooling and Chilling: 5

Total Time: 5 15

Servings: squares

Calories: 214kcal

Author: Dolly (Maritime Country Kitchen)

Equipment

8X8" baking pan (21X21 cm)
Parchment paper

Ingredients

▢ ½ cup butter
▢ ½ cup smooth peanut butter
▢ 1 cup semi-sweet chocolate chips
▢ 5 cups mini marshmallows rainbow

US Customary - Metric

Instructions

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.

Notes

*Microwave method: 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 to cool to near room temperature, then fold in the colored marshmallows. Transfer to the baking pan, and chill for 4 hours before slicing and serving.

Storing: Store leftover bars in an airtight container with sheets of parchment or waxed paper in between the layers. Keep them in the fridge for the longest storage. Will store for 5-7 days in the fridge, or for 2-3 days at room temperature.

Butterscotch: A popular variation is to use butterscotch chips in place of chocolate chips - I have another recipe for Butterscotch Confetti Squares that describes the process.

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