The Ultimate Butterscotch Peanut Butter Marshmallow Bars
By Jason Griffith
There are some desserts that just take you back to childhood with a single bite. For me, these Butterscotch Peanut Butter Marshmallow Bars (often called Confetti Squares) are exactly that. They represent the ultimate “retro” treat—the kind of thing you’d find at every neighborhood potluck, bake sale, or holiday party.
If you’ve never had these before, imagine a chewy, fudge-like base made of creamy peanut butter and melted butterscotch, studded with pillowy, colorful fruity marshmallows. It’s a texture explosion that hits every sweet craving you didn’t know you had.
Why I Love This Recipe
As a professional food writer, I’ve developed hundreds of recipes, but I always come back to the simple ones. Here is why this recipe is a permanent fixture in my kitchen:
- No-Bake Ease: No need to preheat the oven or worry about cookies spreading. It’s all done on the stovetop.
- 5 Ingredients: You likely have the butter and peanut butter in your pantry right now.
- Crowd Pleaser: Kids love the colors, and adults love the nostalgic butterscotch-peanut butter combo.
- Perfect for Gifting: These bars are sturdy, travel well, and look beautiful on a dessert platter.
Ingredients You’ll Need
To get that perfect “confetti” look and smooth texture, you’ll need the following:
- Unsalted Butter (1/2 cup): Provides the richness and helps the bars set up firmly.
- Creamy Peanut Butter (1 cup): This acts as the structural base. Use a standard creamy brand (like Jif or Skippy) rather than “natural” oily versions for the best consistency.
- Butterscotch Chips (11 oz bag): The star of the show. They provide that distinct, deep caramel flavor.
- Vanilla Extract (1 tsp): A flavor enhancer that rounds out the sweetness.
- Fruity Mini Marshmallows (10 oz bag): These provide the “confetti” colors and the soft, chewy texture.
Swaps and Recipe Notes
- Marshmallow Variations: If you can’t find fruity marshmallows, regular white mini marshmallows work just as well, though you’ll miss out on the vibrant colors.
- Nut Butter: If you have an allergy, sunflower seed butter is a great 1:1 swap for peanut butter.
- Add-ins: Feeling adventurous? Fold in 1/2 cup of crushed pretzels for a salty-sweet vibe.
- Butterscotch Tip: Make sure your butterscotch chips are fresh. Older chips may not melt as smoothly and can result in a “grainy” bar.
Step-by-Step Instructions
1. Prepare Your Pan
Line an 8×8-inch square baking pan with parchment paper. Ensure there is a bit of “overhang” on the sides; this creates a sling that allows you to lift the bars out easily once they are set. Lightly spray the parchment with non-stick cooking spray.
2. Melt the Base
In a medium saucepan over medium-low heat, combine the unsalted butter, creamy peanut butter, and butterscotch chips. Stir constantly with a silicone spatula. You want to melt these slowly to avoid scorching the butterscotch. Once the mixture is completely smooth and glossy, remove it from the heat.
3. Add Vanilla & Cool
Stir in the vanilla extract. Now, here is the crucial step: let the mixture cool for about 3–5 minutes. If you pour the marshmallows in while the mixture is boiling hot, they will melt, and you’ll lose those beautiful “confetti” pockets.
4. Fold in the Marshmallows
Add the fruity mini marshmallows to the saucepan (or pour the mixture into a large bowl with the marshmallows). Gently fold them in until every marshmallow is evenly coated in the golden peanut butter sauce.
5. Set the Bars
Spread the mixture into your prepared 8×8 pan. Use the back of a spoon or a spatula to press them down gently into an even layer. Refrigerate for 1.5 to 2 hours. They need to be completely firm before slicing.
6. Slice and Serve
Lift the bars out of the pan using the parchment overhang. For the cleanest cuts, use a sharp chef’s knife. Pro Tip: Wipe the knife clean with a damp paper towel between every single cut to ensure those colorful marshmallows pop against the golden background.
Tips for Success
- Keep the Heat Low: Butterscotch chips can be finicky. If the heat is too high, they can “seize” and become chunky. Low and slow is the secret to a professional finish.
- Don’t Overmix: Once you add the marshmallows, fold them just enough to coat them. Overworking the mixture can cause the fruity colors to bleed into the sauce.
- Temperature Matters: If your kitchen is very warm, keep these bars in the fridge until just before serving so they maintain their “snap.”
Serving Suggestions and Pairings
These bars are quite rich, so they pair beautifully with a cold glass of milk or a strong cup of black coffee.
If you are hosting a party and want a full “spread” of treats, I highly recommend pairing these with my Rainbow Sangriafor a colorful adult beverage option. If you’re looking for even more “rainbow” vibes for a kid’s birthday, try these Rainbow Sprinkle Cookies.
Nutritional Information (Per Serving)
Estimate based on 16 squares
- Calories: 245 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Sugar: 22g
- Protein: 4g
Storage and Leftover Tips
- In the Fridge: Store in an airtight container for up to 1 week. I actually prefer them cold straight from the fridge!
- In the Freezer: These freeze beautifully. Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the fridge overnight before eating.
More Recipes You Will Love
If you enjoyed these no-bake bars, you should definitely check out these other favorites from the ChefManiac kitchen:
- The Best Peanut Butter Brownies I’ve Ever Made
- No-Bake Peanut Butter Oatmeal Bars
- Favorite No-Bake Edible Cookie Dough
Final Thoughts
These Butterscotch Peanut Butter Marshmallow Bars are more than just a recipe; they are a slice of nostalgia. They are quick, foolproof, and guaranteed to bring a smile to anyone’s face.
I’d love to hear how yours turned out! Did you use fruity marshmallows or stick to the classic white ones? Drop a comment below or tag us on social media with your creations. Don’t forget to follow ChefManiac for more easy, crowd-pleasing recipes every week!
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