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Why You’ll Love My Recipe
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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”.
Reader Review
Everyone LOVES your Peanut Butter Marshmallow Squares Recipe. I make it every year for Christmas with the Butterscotch chips and for Birthdays with the chocolate chips. Classic squares that disappear! Great for lunches too. Sure to make the other kids, and adults, jelly.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: It will take you approximately 10 minutes to get these made and cooling in your fridge.
- Variations: The only real variation here is deciding whether you want butterscotch or chocolate chips to be the glue that holds these together. You could also use peanut butter chips. Try adding some colourful sprinkles or a drizzle of melted chocolate on to the top before they cool.
- Tools Needed: For this recipe you’ll need a large pot, a spoon or spatula, a 9×13 (or 9X9) baking pan, and some parchment paper.
What You’ll Need For Ingredients
Peanut Butter: This recipe will work with any peanut butter, so decide if you’d like the added crunch of crunchy peanut butter or the silkiness of a smooth variety.
Marshmallows: This recipe calls specifically for the coloured type of mini marshmallows, but if you can’t find those or just don’t like them, that’s fine. Any miniature marshmallows will work, you just won’t have the bright colours.
Chocolate or Butterscotch: Depending on which you like best, you may want to stick to butterscotch or chocolate, or even a combination of both. As long as you end up with the required amount, you can use whichever you like best.
How To Make Peanut Butter Marshmallow Bars (Confetti Squares)
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Line a 9×13 or 9×9 baking pan with parchment paper.
- Melt the butter, peanut butter, and butterscotch (or chocolate) chips in a large pot over low-medium heat. Stir frequently. Remove from heat and add vanilla.
- Let the mixture cool until you can touch the bottom of the pot and then stir in the marshmallows.
- Spread the mixture into the pan and let cool until firm. Slice and serve.
Karlynn’s Tips and Tricks for Making Peanut Butter Marshmallow Squares
Chip Amounts: You will need 2 cups of chocolate or butterscotch chips, and not necessarily a single bag. This can be your opportunity to buy and use a variety of baking chips in this recipe, or stock up on a bigger bag of one kind. Whatever works for you, as long as you end up with 2 cups of chips to hold these delicious bars together.
Eat Them Cold: Freezing these squares isn’t just a great way to store them. The mixture of peanut butter and chocolate or butterscotch melts in your mouth so quickly that these are absolutely wonderful to eat when they’re frozen. You might even keep your fingers clean if you gobble yours down fast enough. If that idea is a bit too chilly for you, try giving the squares a few minutes on the counter at room temperature before you take a bite.
Storage Instructions
These bars tend to get very soft and even a bit melty at room temperature, so keeping them in the fridge is idea.
They also freeze amazingly well. Slice them and then layer them with parchment or wax paper in a airtight container. You can freeze them like this for several months, and you don’t even have to defrost them since they taste amazing frozen.
More Delicious No Bake Recipes
If you’d like more easy snack recipes that don’t require much heat, check out some of these:
Try these delicious The Best Rocky Road bars, or some classic Haystack Cookies.
How about a batch of Golden Graham Bars?
There we go. A decadent and simple treat that’s sure to bring back childhood memories. Try this recipe and let me know how it turns out for you.
Happy (No) Baking!
Karlynn
Peanut Butter Marshmallow Squares / Confetti Bars
Video
Ingredients
- ½ cup butter
- 1 cup peanut butter, you can use crunchy if it’s your favourite!
- 2 cups butterscotch chips or chocolate chips
- ½ teaspoon vanilla
- 6-8 cups coloured marshmallows
Instructions
- Line a 9×13 pan with parchment paper and set aside. If you want thicker bars, use a 9×9 baking pan.
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kristin from Grande Prairie says
Everyone LOVES your Peanut Butter Marshmallow Squares Recipe. I make it every year for Christmas with the Butterscotch chips and for Birthdays with the chocolate chips. Classic squares that disappear! Great for lunches too. Sure to make the other kids, and adults, jelly.
Roberta Sambol says
I am in love with your website. You have certainly “caught my eye!”
Paul Fleckenstein says
The only colored marshmallows I can find are fruit-flavored. Is that what you use?
Tiffany says
yep! those are the ones
Annie Charlebois says
Mmmm confetti-bars. Fool proof recipe that delivered perfect bars. Thank you they were exactly as I remembered them. And everyone loved them.
H says
Great recipe, though I found the bars to be very thin once they were done. The amount of ingredients suit more a 8×8 pan, and in turn would get bigger squares. I plan on doubling the recipe next time, if I’m going to use a 9×13 pan.
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!
Shirlene says
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.
Jennifer says
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.
Tiffany says
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
Esther says
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
Bob says
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 ?
Sandra says
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.
Kelly says
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.
Melanie says
There’s next to no lactose in butter, I just found out after years of substituting….
Tiffany says
we have a severe dairy allergy in the family so I used becel vegan “butter” and it worked just fine
Issi says
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!
Susanne says
8 cups marshmallows ? Shoulf this be 1 package ?
Tiffany says
1 package for me was about 5 cups so I used 1/3rd of a second bag
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!
Jeannine says
Just use crunchy peanut butter. Delicious! …but pecans would be delicious too.😄
Charlynn says
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!