There is something purely nostalgic about a dessert that requires zero oven time and only a handful of ingredients. If you grew up in a household that loved holiday potlucks or church bake sales, you likely know these by a different name: Confetti Squares, Oh Henry Bars, or simply Marshmallow Squares.
Whatever you call them, these Peanut Butter Butterscotch Marshmallow Squares are the ultimate crowd-pleaser. They combine the deep, caramelized sweetness of butterscotch with the salty richness of peanut butter, all held together by pillowy clouds of mini marshmallows.
The best part? You can whip these up in about 15 minutes, making them the perfect “oops, I forgot I needed to bring a dessert” solution. Let’s dive into why this recipe is about to become your new back-pocket favorite.
Why You’ll Love This Recipe
- No-Bake Ease: No need to heat up the house or worry about oven temperatures. This is a stovetop-to-fridge masterpiece.
- 5 Simple Ingredients: You likely already have everything you need in your pantry.
- The Perfect Texture: It’s a delightful mix of chewy, creamy, and soft.
- Make-Ahead Friendly: These actually taste better after they’ve had time to set in the fridge, making them ideal for party prep.
- Kid-Approved: From the marshmallows to the peanut butter, this recipe has “favorite snack” written all over it.
Ingredient Needed
While this recipe is simple, the quality of your ingredients makes a big difference in the final result.
- Butterscotch Chips: Look for a high-quality brand like Hershey’s or Guittard. The butterscotch is the star flavor here, so you want it to be rich and creamy.
- Peanut Butter: I highly recommend using a standard creamy peanut butter (like Jif or Skippy). Natural peanut butters that require stirring can sometimes be too oily, which might prevent the squares from setting properly.
- Mini Marshmallows: Freshness is key! If your marshmallows are old and stuck together in the bag, they won’t distribute evenly. For a fun twist, you can use the multi-colored “fruity” mini marshmallows to make true “Confetti Squares.”
- Vanilla Extract: Pure vanilla extract adds a layer of warmth that cuts through the intense sweetness of the butterscotch.
- Butter: Use unsalted butter so you can control the saltiness, though salted butter works fine if that’s what you have on hand.
Step-by-Step Instructions
1. Prep the Pan
Before you even touch the stove, line an 8×8 or 9×9-inch square pan with parchment paper. Leave a little overhang on the sides—this acts as a “sling” so you can easily lift the bars out once they are set. Lightly grease the parchment with a tiny bit of cooking spray or shortening.
2. Melt the Base
In a medium saucepan over low heat, combine your butter, peanut butter, and butterscotch chips.
Pro Tip: Do not rush this step. If you use high heat, the butterscotch chips can “seize” and become grainy. Stir occasionally until the mixture is silky smooth and glossy.
3. Add Flavor and Cool
Once melted, remove the pan from the heat immediately. Stir in the vanilla extract. Now, here is the most important part of the recipe: Wait.
Allow the mixture to cool for about 10-15 minutes in the pan. If you add the marshmallows while the mixture is piping hot, they will melt, and you’ll end up with a brown blob instead of beautiful, distinct marshmallow peaks.
4. Fold and Set
Once the mixture is lukewarm to the touch, fold in the 5 cups of mini marshmallows. Stir gently until they are all coated in that liquid gold butterscotch.
Pour the mixture into your prepared pan. Use a spatula (or your hands, lightly greased) to press them down into an even layer.
5. The Big Chill
Place the pan in the refrigerator for at least 2 hours. This gives the fats time to solidify, ensuring you get clean, sharp cuts when you slice them.
Expert Tips for Best Results
- Don’t Overheat: I can’t stress this enough! Butterscotch is finicky. Low and slow is the secret to that melt-in-your-mouth texture.
- Check the Temperature: If you have a kitchen thermometer, you’re looking for the mixture to be under 100°F (38°C) before adding the marshmallows.
- The “Clean Cut”: For those perfectly square edges you see on Pinterest, lift the entire block out of the pan using the parchment paper. Use a large, sharp knife and wipe it clean with a warm damp cloth between every single cut.
- Sizing: An 8×8 pan will give you thick, fudge-like squares. A 9×9 pan will give you slightly thinner, more bite-sized bars.
Variations and Substitutions
- The Chocolate Swap: Not a fan of butterscotch? Swap the butterscotch chips for semi-sweet chocolate chips to make a classic chocolate-peanut butter marshmallow treat.
- Add Some Crunch: Stir in 1/2 cup of chopped salted peanuts or Rice Krispies cereal along with the marshmallows for an extra layer of texture.
- The “Confetti” Look: Use multi-colored marshmallows for a vibrant, retro look that kids absolutely love.
- Sea Salt Topping: If you find butterscotch a bit too sweet, sprinkle a pinch of flaky sea salt (like Maldon) over the top before the bars set in the fridge.
Storage and Freezing
To Store: Keep these squares in an airtight container in the refrigerator for up to one week. While they can sit out at room temperature for a few hours during a party, they tend to get very soft if the room is warm.
To Freeze: These freeze beautifully! Wrap individual squares in plastic wrap and place them in a Ziploc freezer bag. They will stay fresh for up to 3 months. You can even eat them straight from the freezer for a chewy, cold treat!
FAQ
Can I use large marshmallows if I don’t have mini ones?
In a pinch, you can cut large marshmallows into quarters using kitchen shears dipped in powdered sugar. However, mini marshmallows are highly recommended for the best ratio of coating-to-marshmallow.
Why did my marshmallows melt?
The peanut butter mixture was likely too hot when you added them. Make sure the mixture is cool enough that you can comfortably touch it with your finger before stirring in the marshmallows.
Can I use natural peanut butter?
It is risky. Natural peanut butter (the kind with just peanuts and salt) often separates. This extra oil can prevent the butterscotch and butter from “bonding,” leading to a greasy bar that doesn’t hold its shape. Stick to the processed stuff for this specific recipe!
A Sweet Treat for Any Occasion
Whether you are making these for a holiday cookie tray, a summer BBQ, or just a Tuesday night craving, these Peanut Butter Butterscotch Marshmallow Squares never disappoint. They are the perfect marriage of simple pantry staples and extraordinary flavor.
If you make these, be sure to leave a comment and tell me what you called them growing up! Happy (non)baking!
PrintEasy Peanut Butter Butterscotch Marshmallow Squares (No-Bake!)
The perfect no-bake treat! These Peanut Butter Butterscotch Marshmallow Squares (often called Confetti Squares) combine the rich flavor of butterscotch with creamy peanut butter and fluffy marshmallows.
Ingredients
1/4 cup Butter
1 cup Peanut Butter (creamy works best)
11 oz Butterscotch Chips (one standard bag)
1 tsp Vanilla Extract
5 cups Mini Marshmallows
Instructions
1. Line an 8×8″ or 9×9″ inch pan with parchment paper and lightly grease with cooking spray. Set aside.
2. Combine butter, peanut butter, and butterscotch chips in a medium saucepan.
3. Melt over low heat, stirring occasionally until the mixture is completely smooth.
4. Remove from the heat and stir in the vanilla extract.
5. Wait until the mixture has cooled significantly (about 10-15 minutes) before adding the marshmallows. This prevents them from melting completely.
6. Stir until the marshmallows are evenly distributed.
7. Pour the mixture into the prepared pan and spread evenly.
8. Refrigerate until hardened, at least 2 hours, before slicing into squares.
Notes
For the best texture, use fresh marshmallows. If the butterscotch mixture is too hot when you add them, they will melt and you’ll lose that “confetti” look.
