Butterscotch Confetti Squares
Butterscotch Confetti Squares are one of those addictive treats that are so quick and simple to make and taste totally awesome! Also know as Peanut Butter Marshmallow Squares, this treat is something we probably all had as children, but still love as adults.
This confetti square recipe is a no-bake dessert with simple ingredients. Easy to make in under 15 minutes! A peanut butter fudge treat that has colorful fruit flavored marshmallows mixed in.
How to make confetti squares
In a small saucepan, melt the butter and peanut butter together.
Heat only until the mixture is melted and warm. Do not boil.
Remove from heat, make sure the peanut butter mix is NOT too hot before adding the butterscotch chips.
Stir continually until the butterscotch chips are melted.
Important TIP: Before adding the butterscotch chips, you want to have the peanut butter and butter mixture warm enough to melt the butterscotch chips, but not so hot that it seizes them up. This will cause the sugars to become grainy and crystallized, instead of the desirable smooth and creamy texture that makes perfect confetti squares. I dip my finger in the peanut butter mixture to test how hot it is.
Place the marshmallows into a large bowl, pour the peanut butter-butterscotch mixture over and blend until well combined.
Spread evenly into a 8×8 buttered baking pan. Refrigerator until set.
Options:
- If you prefer a greater fudge ratio, simply reduce the mini marshmallows by a cup. A 10 oz. (250 grams) bag is about 5.5 cups.
- I love the fruity flavor of colored marshmallows but they can be substituted with white marshmallows if you like.
Easy to make no bake treats
These sweet treats don’t take a lot of time to make and kids love them!
Butterscotch Confetti Squares
Video
Ingredients
- 1/2 cup peanut butter smooth
- 1/4 cup butter
- 1 package (10 oz) butterscotch chips
- 1 bag (10 oz size) miniature marshmallows colored variety
Instructions
- Place marshmallows into a large bowl.
- In small saucepan melt the peanut butter and butter over LOW heat.
- Remove from heat. Make sure the mixture is not too hot before adding butterscotch chips or they will crystallize. (I stick my finger in to check that it is not too hot)
- Stir in the butterscotch chips and stir continuously until the chips have melted.
- Immediately pour the mixture over the mini marshmallows and blend until well combined.
- Press into 8×8 baking pan that has been greased with butter.
- Refrigerate until firm.
- Cut into 16 large squares.
Notes
Nutrition
could i use caramel sauce instead of chips
Hey Joanne, no caramel sauce would not be a good substitution as the squares would not hold together.
It’s the perfect recipe!! Never failed me even once if you follow the directions EXACTLY as written!! You definitely want the mixture to be cool to the touch but not COLD before adding the marshmallows!
So yummy!
I used natural peanut but with no sugar so I added an extra 2 tbsp of butter to make the mix more smooth.
Soooooooo good!
Didn’t have enough butterscotch chips but turned out really awesome. Substituted the butter for crisco but you wouldn’t even notice the difference. Love it. Thank you.
Thank you so much for your tip on letting the peanut butter and butter cool a bit before you add the chippets. First time ever I was happy with it. I’m 75 so it’s nice to keep learning. They freeze well and taste good frozen or thawed. I use white miniature marshmallows as I prefer them. I usually follow the recipe to a t but that is just my preference. Thanks again.
So easy and an absolute crowd favourite!!!! The recipe worked perfectly – thank you!!!!
Hi there,
I have searched all over our city and can’t find mini marshmallows anywhere. Is it okay to cut up regular ones for this recipe?
Thanks!
That’s a tough question Candance, it could work but there is also the possibility that they would just mush together.
Luckily my friend came through with exactly the amount of rainbow mini marshmallows I needed so I didn’t have to find out! I was worried about them breaking down too.
Thanks for the recipe! It tastes like home. 🙂
If you did need to cut them I would roll them in icing sugar ( powdered sugar ). This would keep them from sticking together and clumping.
Hi, how far in advance can you make the peanut butter butterscotch squares? And should they be kept in freezer if made 2 weeks ahead? Thank you kindly. Donna
Hi Donna, yes if making them 2 weeks ahead of time I would freeze them. Pre-cut into squares before hand if you like and then store in airtight container or even a freezer bag.
what can one use instead of peanut butter as im allergic? would icing sugar work?
Icing sugar will not work, you could try almond butter or some type of peanut butter substitute.
Thank you so much. at nearly 10 dollars for a small container of these ready made this recipe is gold.
Thank you Jane, these squares are addictive aren’t they.