Butterscotch Confetti Squares
235
18
1.30k
I’ve been making these chewy, buttery confetti squares since a potluck begged for something colorful and unfussy. Butterscotch Confetti Squares are a kid-friendly, five-ingredient bar built from fruity marshmallows, butterscotch chips, peanut butter, and butter. They set up in the fridge, cut into bright squares, and disappear faster than you can say “more please.” If you like sticky-sweet, no-bake treats, they’re a fast win — and a great way to use a pantry of chips and marshmallows. For another butterscotch twist, I sometimes pair them with a dense baked option like butterscotch blondies with brown sugar frosting when I need both chilled and baked sweets at a gathering.
Why you’ll love this dish
These bars are all about speed, nostalgia, and pantry-friendly ingredients. There’s no oven time, minimal cleanup, and the fruity marshmallows give a carnival-colored look without any special tools. They’re especially good for classroom parties, last-minute desserts, or when you want something that’s both chewy and a little crunchy (if you add nuts).
“Bright, buttery, and maddeningly easy — my kids call them ‘rainbow peanut butter bars’ and beg for them at every holiday.”
Reasons to make them:
- Super quick: ready in about 20 minutes plus chilling.
- Budget-friendly: one bag of chips, one bag of marshmallows, and pantry staples.
- Crowd-pleasing: kids love the colors and adults like the butterscotch-peanut butter combo.
- No-bake convenience: great in hot weather or when the oven is busy.
How this recipe comes together
I keep the process intentionally simple so even beginners can nail it. You melt the butter, fold in peanut butter and butterscotch chips until silky, then take the pan off the heat and fold in the marshmallows so they’re evenly coated. Press into a greased 9 x 13-inch pan, chill until firm, and cut. Expect about five minutes of hands-on stovetop time and at least 30–60 minutes of chilling.
What to expect while cooking:
- Low heat and a heavy-bottomed pot prevent scorching.
- Removing from heat before adding marshmallows avoids over-melting them into a gluey mess.
- A greased pan or parchment keeps bars lifting cleanly for neat squares.
What you’ll need
- 10 ounce bag fruity marshmallows (mini or regular)
- 8 ounce bag butterscotch chips
- 1 cup creamy peanut butter (see notes for swaps)
- 1/2 cup (1 stick) unsalted butter
Ingredient notes and substitutions:
- Marshmallows: mini fruity marshmallows give the confetti look. You can use plain mini marshmallows if you prefer.
- Peanut butter: creamy works best for smoothness; natural styles with oil separation can be used but stir well. For nut-free, substitute 1 cup sunflower seed butter (see Variations).
- Butterscotch chips: if unavailable, semi-sweet or white chocolate chips work, though flavor shifts away from classic butterscotch.
I sometimes switch things up and pair the bars with other butterscotch desserts like butterscotch blondies when I want two textures on my dessert table.
Step-by-step instructions
- Lightly grease a 9 x 13-inch baking pan with butter or line it with parchment and set aside.
- In a heavy-bottomed soup pot over low heat, melt 1/2 cup butter. Use a pot with room to stir — the mixture will need space for marshmallows later.
- Add 1 cup peanut butter and the entire 8-ounce bag of butterscotch chips to the melted butter. Stir constantly over low heat until the chips and peanut butter melt into a smooth, glossy sauce. Keep the heat gentle; too-hot chocolate can seize.
- Remove the pot from the heat. Immediately add the 10-ounce bag of fruity marshmallows. Stir quickly and thoroughly until every marshmallow is evenly coated. The residual heat will soften the marshmallows so they bind, but you don’t want them to fully melt. (See notes below.)
- Transfer the mixture into the prepared 9 x 13 pan. Using a lightly greased spatula or wax paper, press the mixture evenly and firmly into the pan.
- Chill in the refrigerator until fully set, about 30–60 minutes.
- Lift the set slab from the pan, place on a cutting board, and slice into squares. Serve at room temperature.
Quick safety tip: use a heatproof spatula and watch the pot — butterscotch chips can scorch if the heat is too high.
Best ways to enjoy it
- Serve chilled or at room temperature; chilling firms them for clean cutting, while room temp gives a softer chew.
- Plate as a colorful dessert platter with fresh berries to balance sweetness.
- Pack into lunchboxes or wrap individually for parties and bake sales.
- For a party buffet, stack squares on parchment-covered trays and label for nut allergies.
Pairing ideas:
- Milk or a cold coffee balances the sugar.
- A sharp cheddar cheese plate is an unexpected contrast for adults.
- Mini scoops of vanilla ice cream alongside warmed squares (microwave briefly) makes an adult-friendly dessert.
How to store & freeze
- Room temperature: Store cooled squares in an airtight container at room temperature for 2–3 days. Keep them away from direct sunlight and heat.
- Refrigerator: For longer life, refrigerate up to 1 week. Bring to room temperature 10–15 minutes before serving for a softer bite.
- Freezing: Wrap individual squares in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or at room temperature for an hour.
Food-safety note: these bars contain peanut butter but no perishable dairy beyond butter. If kept at room temperature, use within a few days; refrigeration extends freshness without changing flavor much.
Pro chef tips
- Use a heavy-bottomed pot — it spreads heat evenly and prevents hot spots that burn chips.
- Melt slowly over low heat and stir constantly once chips go in. High heat risks seizing.
- If the mixture stiffens before you press it into the pan, a few seconds back on low heat with stirring will loosen it. Don’t overcook.
- Coat your spatula or hands with a little butter when pressing into the pan to avoid sticking. Or use greased parchment for perfectly smooth bottoms.
- For clean slices, chill completely and use a sharp knife warmed under hot water, wiping between cuts.
- If marshmallows start to melt too much, stop stirring; continued stirring generates heat and can make the mixture too gluey.
If you want more cookie and bar ideas for inspiration, check out these butterscotch cheesecake cookies for a richer, baked alternative.
Creative twists
- Nut-free: replace peanut butter with sunflower seed butter for a similar texture (and allergy-friendly).
- Extra texture: fold in 1 cup chopped toasted almonds, pecans, or crisp rice cereal for crunch.
- Chocolate swap: replace butterscotch chips with white or semi-sweet chocolate chips. Add a sprinkle of sea salt on top.
- Fruity blast: add chopped dried tart cherries or cranberries for chew and contrast.
- Drizzle finish: melt a few tablespoons of white chocolate or extra butterscotch and drizzle over chilled bars for a bakery look.
These variations keep the basic technique intact while adapting flavor and dietary needs.
Your questions answered
Q: How long do these take from start to finish?
A: About 20 minutes active time and 30–60 minutes chilling. Total roughly 50–80 minutes.
Q: Can I leave out the peanut butter?
A: Yes — but peanut butter is the binder and flavor base. If omitted, replace with 1 cup of sweetened condensed milk for stickiness, though flavor and texture will change.
Q: My marshmallows melted too much. What happened?
A: That happens when the butter/chip mixture is too hot or you stir too long after adding marshmallows. Remove from heat, stir gently, and chill immediately; if they’ve mostly melted, the bars will be denser but still tasty.
Q: Can I double the recipe?
A: Yes. Use a larger pan (like two 9 x 13 pans) or a single larger baking dish. Keep the melting and mixing steps the same but work quickly when adding marshmallows.
Q: How do I cut neat squares?
A: Chill fully, then use a sharp, warm knife (dip in hot water, dry, and cut), wiping the blade between cuts.
Conclusion
For another take on these bars with step-by-step photos, see this version from Butterscotch Confetti Squares – Green Thumb Foodie, which highlights slight ingredient swaps to suit different tastes. If you want a blog-style walkthrough and serving ideas, try the approachable post at Butterscotch Confetti Squares – Art and the Kitchen. And for an easy, celebratory spin on confetti bars, this recipe offers another simple method at Easy Butterscotch Confetti Squares – Celebration Generation.
Enjoy making these colorful, peanut-buttery squares — they’re one of those recipes that always earns a second helping.
Butterscotch Confetti Squares
Ingredients
Method
- Lightly grease a 9 x 13-inch baking pan with butter or line it with parchment and set aside.
- In a heavy-bottomed soup pot over low heat, melt 1/2 cup butter.
- Add 1 cup peanut butter and the entire 8-ounce bag of butterscotch chips to the melted butter. Stir constantly over low heat until the chips and peanut butter melt into a smooth, glossy sauce.
- Remove the pot from the heat. Immediately add the 10-ounce bag of fruity marshmallows. Stir quickly and thoroughly until every marshmallow is evenly coated.
- Transfer the mixture into the prepared 9 x 13 pan. Using a lightly greased spatula or wax paper, press the mixture evenly and firmly into the pan.
- Chill in the refrigerator until fully set, about 30–60 minutes.
- Lift the set slab from the pan, place on a cutting board, and slice into squares.
