Peanut Butter Confetti Squares

Peanut butter confetti squares are an easy colorful dessert with fruity marshmallows, peanut butter, and butterscotch chips to make the perfect marshmallow fudge dessert. 

There are so many different desserts you can make with marshmallows, like Marshmallow Crunch Brownie Bars, and Peanut Butter Confetti Squares are one of the easiest you’ll ever try. A perfect sweet treat for bake sales and potlucks.

Peanut Butter Confetti Squares stacked

PEANUT BUTTER
 CONFETTI SQUARES

Marshmallow, peanut butter and butterscotch confetti squares are a yummy treat that comes from an easy recipe and can sit out at room temperature for long periods of time, which makes them great for the next bake sale you forget about until the last minute. The recipe is great if you want to let an aspiring chef try cooking for the first time with supervision, because it’s quick, easy and doesn’t need a ton of clean up. If you want to be really impressive, make your own Homemade Marshmallows from scratch first.

If you like no bake desserts, you should try my recipe for Rice Krispies TreatsNo Bake Cookies or Avalanche Cookies.

HOW TO MAKE PEANUT BUTTER CONFETTI SQUARES

  • Spray a backing pan with cooking spray to start.
  • Over medium heat, melt the butterscotch chips and peanut butter in a large saucepan.
  • Once they’re completely melted, stir the vanilla extract and salt into the peanut butter and butterscotch and turn off the heat.
  • Let the mixture cool to room temperature.
  • Stir in the marshmallows and pour the batter into your greased pan.
  • Put the whole pan into the fridge and refrigerate for at least 2 hours.
  • Take the pan out and turn it upside down over a plate to get the dessert out.
  • Cut into 12 squares and serve.

Here’s a tip to get your frozen confetti squares out of the pan easier: line the bottom with wax paper or parchment paper first, making sure to leave enough poking up over the top to get a good grip on. Once the confetti squares have set, evenly pull up the paper and your dessert will come out with it.

Confetti Squares Flavor Variations:

  • Mini Marshmallows: if you want a different look and texture, use mini marshmallows. Just be aware that you will have to use more of them than you would expect.
  • Chocolate Chips: add chocolate chips when you stir in the marshmallows. If that’s just not going to satisfy your sweet tooth, you can also use chunks of fudge.
  • Cupcakes: follow the recipe the same way but separate the marshmallow bars into a muffin tin instead of a single pan to make perfect, shareable treats for a party.
  • Nuts: if you use crunchy instead of creamy peanut butter, your confetti squares will feel like you stirred in hand chopped nuts without you having to add the extra step.

Peanut Butter Confetti Squares in a pan

Marshmallow Fun Facts

  • Originally, marshmallows were made from the sap of the marshmallow plant. Before you think that the marshmallow plant is something from a Dr. Seuss book, it’s actually a very beautiful plant that likes to grow on river banks and in salt marshes. Modern marshmallows don’t have the sap in them anymore, sadly, and the marshmallow plant is usually grown as an ornamental flower instead.
  • August 30th is National Toasted Marshmallow Day. Celebrate appropriately by throwing a marshmallow tasting party with all of your friends.
  • Indiana makes a lot of marshmallows. Just to let you know just how invested in marshmallows Indiana is, the town of Ligonier is the self-proclaimed marshmallow capital of the world and the home of the Annual Marshmallow Festival.

How to Store Peanut Butter Confetti Squares:

  • Serve: you can leave peanut butter marshmallow squares at room temperature for a pretty long time, but they taste a lot better chilled so I wouldn’t leave them out for longer than about 2 hours.
  • Store: you can keep confetti squares in the fridge for about a week before they start getting pretty gross.
  • Freeze: the squares won’t freeze all the way through, so freezing them doesn’t extend their shelf life very much. But, if you want a thicker texture, pop them in the freezer for a few days and eat them directly after taking them out.Peanut Butter Confetti Bar

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Peanut Butter Confetti Squares

Peanut Butter Confetti Squares are an easy colorful dessert with fruity marshmallows, peanut butter, and butterscotch chips to make the perfect marshmallow fudge dessert.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • Cooking spray
  • 2 cups butterscotch chips
  • 1 cup peanut butter
  • 4 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 10 ounces mini rainbow marshmallows

Instructions

  • Line an 8x8 baking pan with parchment paper.
  • In a medium pot on medium heat, whisk together the butterscotch chips, peanut butter and butter  for 2 minutes until smooth.
  • Turn off the heat, whisk in the vanilla extract and let cool for 15 minutes.
  • Fold in ¾ of the marshmallows and pour into the baking pan, then sprinkle the remaining marshmallows on top and press them into the mixture to adhere them.
  • Place the baking pan into the refrigerator for at least 2 hours before cutting into 12 pieces and serving.

Nutrition

Calories: 347kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 262mg | Potassium: 140mg | Fiber: 1g | Sugar: 38g | Vitamin A: 145IU | Calcium: 11mg | Iron: 1mg
Keyword: dessert bars, peanut butter, peanut butter bars

No Bake Peanut Butter Confetti Squares

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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