Confetti Squares with Peanut Butter, Butterscotch, and Rainbow Marshmallows
If there’s one type of sweet treat I know I can count on through thick and thin, it’s a no bake dessert bar! Even better is a gooey marshmallow treat I can make on weeknights. Without fail, a handful of ingredients and no oven leads to something delicious. These confetti squares are proof of that!
Just like my go-to chocolate Rice Krispie treats, this recipe requires little more than stirring and setting. To make these squares, I melt together peanut butter and butterscotch chips, stir in colorful mini marshmallows, then pour the mixture into a pan and let it chill. That’s all there is to it!
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Freeze the Marshmallows!
The trick to getting those cute and colorful marshmallows to hold their shape in these butterscotch squares is to freeze first. Unlike other marshmallow treats, we don’t want these to melt into a gooey mixture. So place the marshmallows in the freezer until you need them — at least 15 minutes. This will prevent them from melting when added to the warm butterscotch mixture.
Peanut Butter Marshmallow Squares Recipe
Equipment
- 8×8 Baking Pan
Ingredients
- ¾ cup creamy peanut butter *
- ½ cup salted butter 1 stick salted butter**
- ½ teaspoon kosher salt
- 11 ounces butterscotch chips (1 package)***
- 1 teaspoon pure vanilla extract ****
- 10 ounces rainbow mini marshmallows (1 package)*****
Instructions
- Place marshmallows into the freezer until ready to use.
- In a large saucepan, melt the peanut butter, butter, salt, and butterscotch chips over medium heat, stirring occasionally until all of the ingredients are melted and fully incorporated.¾ cup creamy peanut butter, ½ cup salted butter, ½ teaspoon kosher salt, 11 ounces butterscotch chips
- Once melted, remove from heat and stir in the vanilla extract.1 teaspoon pure vanilla extract
- Still off the heat, add the rainbow mini marshmallows to the saucepan until incorporated.10 ounces rainbow mini marshmallows
- Quickly pour the mixture into a greased 8×8-inch baking dish, spreading it evenly with a spatula.
- Let the squares cool to room temperature or place them in the refrigerator to set more quickly.
- Once set, cut into squares and enjoy!
Notes
- Grease the baking pan with butter, or line with parchment, to prevent sticking. Using parchment makes it really easy to release the squares once they’re set.
- Placing marshmallows in the freezer to chill ensures they hold up (instead of melting) when combined with the warm butterscotch mixture.
- Don’t turn the heat up too high when melting the ingredients together, or they will burn.
- Let the marshmallow squares cool completely before slicing, so that they set and stay intact when cutting.
How to Make Peanut Butter Marshmallow Bars Step by Step
Prep: Gather the short list of ingredients for this peanut butter and marshmallow bars recipe. Place 10 ounces of rainbow mini marshmallows in the freezer to chill until you need them. This will help prevent them from melting. Grease an 8×8-inch baking dish and/or line it with parchment paper.
Make the Peanut Butter Mixture: Add ¾ cup of creamy peanut butter, ½ cup of salted butter, ½ teaspoon of kosher salt, and 11 ounces of butterscotch chips to a large saucepan. Melt the ingredients together over medium heat, stirring occasionally until everything is combined into a smooth mixture. Then remove the pan from heat, and stir in 1 teaspoon of pure vanilla extract.
Add the Marshmallows: Take the marshmallows out of the freezer, and fold them into the peanut butter and butterscotch mixture. I recommend using a rubber spatula to help distribute the marshmallows evenly.
Cool and Set: Pour the warm mixture into the prepared 8×8-inch baking dish, and spread it into an even consistency. Let the mixture fully cool to room temperature to set. This could take up to 1-2 hours. You can place them in the fridge or freezer to help set faster.
Slice and Serve: Once the peanut butter and marshmallow mixture is fully set and cooled, slice into squares or bars. Enjoy!
How to Store
Store peanut butter marshmallow squares in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw and serve at room temperature.
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