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Butterscotch Confetti Squares

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These chewy, buttery bars combine the sweetness of butterscotch chips, fruity marshmallows, and creamy peanut butter, creating a colorful, no-bake treat that’s perfect for any gathering.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 10 ounces fruity marshmallows (mini or regular) Mini fruity marshmallows give the confetti look.
  • 8 ounces butterscotch chips Semi-sweet or white chocolate chips can be used as a substitute.
  • 1 cup creamy peanut butter Natural styles with oil separation can be used, just stir well. For nut-free, substitute with sunflower seed butter.
  • 1/2 cup unsalted butter Can be melted for the mixture.

Method
 

Preparation
  1. Lightly grease a 9 x 13-inch baking pan with butter or line it with parchment and set aside.
  2. In a heavy-bottomed soup pot over low heat, melt 1/2 cup butter.
  3. 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.
  4. 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.
  5. 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.
  6. Chill in the refrigerator until fully set, about 30–60 minutes.
  7. Lift the set slab from the pan, place on a cutting board, and slice into squares.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 15g

Notes

These bars are especially good for classroom parties, last-minute desserts, or when you want something chewy and crunchy. Store in an airtight container; refrigeration extends freshness up to a week.
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