No Bake Peanut Butter Marshmallow Squares / Confetti Bars are from my repertoire of my Grandma Marion’s recipes, as she was an avid fan of “dainties”.
Table of Contents
These are also squares, as most people would call them, but I prefer the word dainties instead, not only because it brings forth very fond memories of my grandma who has sadly no longer with us, but because it also evokes a feeling of times gone by, in which you always had a supply of dainties ready in the freezer in case your neighbor stopped by. Having treats ready for company at any time was really common in my grandma’s rural area; if you stopped by, there would be a cup of coffee and a plate of squares produced for your chat in less than 10 minutes.
Oh colored marshmallows, how I love thee. Especially the large ones roasted over a campfire, which reminds me, those large colored marshmallows are darn hard to find! This recipe uses just over half of a large bag of the mini variety rainbow marshmallows. When then leaves just under half a bag of colored mini-marshmallows for snackin’. Gotta love a recipe that pulls double duty!
No bake peanut butter marshmallow squares are probably my favourite square on earth and they totally made it into my cookbook even! Now, the cookbook has a NEW version of these bars as well that you will totally have to check out as well.
Those are super deadly and delicious as well! For now though, this recipe is still a winner and my favourite.
The really important question is: are you a butterscotch or chocolate lover when it comes to these bars? You can make both versions easily,my Grandma always had both but I do believe that these butterscotch ones disappeared faster than the chocolate ones did.
And if you can believe it, these are even BETTER when they are frozen!
Happy baking everyone!
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Peanut Butter Marshmallow Squares / Confetti Bars
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Total Time
- 10 minutes
- Karlynn Johnston
- 1/2 cup butter
- 1 cup peanut butter you can use crunchy if it’s your favourite!
- 1 package butterscotch chips or chocolate chips
- 1/2 teaspoon vanilla
- 6-8 cups coloured marshmallows
- Line a 9×13 pan with parchment paper and set aside.
- Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
- Remove from the heat and stir in the vanilla.
- Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
- Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
- These freeze well and even taste better frozen!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Paul Fleckenstein says
The only colored marshmallows I can find are fruit-flavored. Is that what you use?
Heather Ehrenholz says
For some reason the first (and second) time I made these they worked out perfectly – but I’ve tried doing a third and fourth and my peanut butter seems to form more into “peanut butter consistency” once I’ve tried heating it up with the chips and butter..? So when I go to spread it with the marshmallows the peanut butter is really really thick instead of more “watery”… any ideas? Am I not heating it long enough? Help!
Excellent recipe. I used 200 grams of butterscotch chips and 100 grams of peanut butter chips. They are delicious. Not as sweet as the original.
These were pure gold at our small town Harvest Festival dinner and carnival tonight. I made both versions from the cookbook and the butterscotch ones were the winner. I also added quite a bit of rice krispies which were lovely. Those rainbow marshmallows are so fun!
Dee-Ann Toutant says
Thank you for the recipe ☺️!
Diane Fox says
What is the weight of your bag of chips please.?
Rose Kalin says
Can I use salt carmel chips instead of butterscotch chips? Can’t find any butterscotch chips.
that would be delicious
Kristie Williams says
Can I use peanut butter chips in place of butterscotch? Theres no butterscotch in the province!! 😭
Margo Stretch says
So I made (tried to make) the Nutella version of these from the cookbook; so far, big fail. They will not stir together. It seems there are way too many marshmallows; the mixture is thick and will not coat the marshmallows and nuts. I pkg marshmallows was 5 cups, so I measured 8 cups from two packages, exactly 8 cups. I see a similar question asked here regarding the PB ones, so although I’d love to try them again, because I really want to have success, I won’t until I know what happened.
Dawn Lehman says
My grandmother made these in the summer when we’d go out to the farm and I tried to follow her recipe and had the same results you’ve had. I asked her about it and she reminded me that the recipe for treats like these are a guideline. Then she’d tell me to follow my heart and adjust the recipes as needed. Needless to say, I follow her old homespun wisdom to this day and start with the lowest amount listed and add more if needed. It’s something I do with all her recipes and she’s been gone 30 years now but I remember her cooking to this day. She said they weren’t raised to use words to show their love but their actions were proof positive
Jane Hodge says
Just like my mum made
I adore these! I use extra crunchy peanut butter and add Heath Toffee bits and some Maldon salt flakes as a finish. Addicting.
sharon cunningham says
Have not tasted yet – but I think I would prefer less marshmallows – it would be helpful to put the quantity of butterscotch chips – I pkg does not mean the same in all areas – I used a pkg that was 2 cups . thanks
Hi there, these are actually of Canadian origin, whereas the recipe lists them as American. Since you pay quite close attention to classic desserts from the prairies, have you found another source staying otherwise? Everything I’ve seen suggests these are indeed a Canadian classic.
Dianne Fitzmaurice says
Is there something to substitute for the butterscotch chips? They were all out at 2 stores . Would brown sugar work ?
Can you add chopped pecans to this to give it a crunch?
Elaine Cameron says
Can I use dry pudding butterscotch if I don’t have butterscotch chips
Suzanne McKay says
Instead of spreading in a pan to make squares, I plan to divide into rolls in wax paper then cutting slices for smaller pieces for those who like to sample a bit of everything.
I have a lot of peanut butter on the bottom – is there a trick for having spread more evenly through the marshmallows?
Barbara Larson says
Let the mixture cool longer before adding marshmallows
Mary Ann says
Could you add some Rice Krispies for a little crunch?
Nancy Magliery says
Can something be substituted for the butter? Looking to make something for a lactose intolerant child.
Michelle Boyle says
I saw someone make a version of these with coconut oil instead of butter.
There’s next to no lactose in butter, I just found out after years of substituting….
These are my reason for living. They’ve gotten me through some hard times.
Marcy Bos says
Reminds me of my mom’s Tupperware parties. ❤
Judy Shkolny says
I make these with butterscotch chips also!
Karlynn Johnston says
They are the best!
8 cups marshmallows ? Shoulf this be 1 package ?
Corene Hawley says
Always a hit. The first recipe i made from your cookbook.
Karlynn Johnston says
That’s so awesome to hear!
Kristina Craig says
I make these with Sunbutter instead of peanut butter so my daughter can have them too!
Dana Maxine Yandt says
Those always gave me insomnia. I had to wake up 2 or 3 times in the night to nibble on a piece.
Lorraine @ Not Quite Nigella says
They look absolutely delicious and colourful too! 🙂
Karlynn Johnston says
They so are!
Just use crunchy peanut butter. Delicious! …but pecans would be delicious too.😄
I love these bars. My grandmother always made them with butterscotch chips for me for my birthday.
Karlynn Johnston says
Aww, such a special memory!
New blog post: Confetti Bars https://bit.ly/WJLjq
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