Peanut Butter Marshmallow Squares {Butterscotch Confetti}

These Peanut Butter Marshmallow Squares are a perfect holiday treat filled with a delicious combination of peanut butter, butterscotch, and marshmallows!

I found this recipe for Peanut Butter Marshmallow Squares (also called butterscotch confetti) and had to share it with you. I found two different versions, one recipe I found has coconut and walnuts added.

The recipe I chose to try is just butter, peanut butter, butterscotch chips, and marshmallows. These are often called church windows!. Whatever you decide to call them I know you’ll want to make them over and over!

How to make Peanut Butter Butterscotch Confetti Squares:

• FunMallows: These are the Easter colored marshmallows. They are fruity flavored.
• Butter: I use salted butter
• Peanut Butter: Creamy peanut butter is best for this recipe.
• Butterscotch chips: These make the recipe taste unique and add sweetness.

• Line an 8×8 pan with wax paper. Set aside.
• Melt the butter, butterscotch chips and peanut butter in a pan set to medium-high heat.
• Cool for 45 minutes before adding the marshmallows. This part is very important, you do not want the marshmallows to melt and disappear into the peanut butter mixture.
• Add the marshmallows after the mixture has cooled.

• Pour into the prepared pan.
• Let cool in fridge for at least 2 hours.
• Cut into squares. You can make them big or small. I did large squares for my party.

How do I store peanut butter marshmallow squares?

• Place in airtight containers or ziplock bags.
• I store mine in the fridge so they will last longer. They keep well for a week.

Can I use regular marshmallows?

Yes! use the same amount of regular marshmallows if you desire or can’t find Funmallows.

Can I use chocolate chips instead of butterscotch chips?

Yes! use semi-sweet chips in place of the butterscotch for a different flavor.

My other favorite holiday desserts:

• Butterfinger Cookies – You won’t be able to stop eating these.
• Soda Cracker Toffee– A fun an unique candy recipe.

Can I make these in a muffin tin pan?

• Yes, line a muffin tin pan with cupcake liners.
• Scoop the marshmallow mixture into each liner about 1/2 full or 3/4 full (however size you want each serving to be).
• Refrigerate and serve!

These Peanut Butter Marshmallow Squares smell like Christmas while heating up! These are very similar to fudge and very festive for Easter! I will be making these again. Have a great weekend.

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5 from 2 votes

Peanut Butter Marshmallow Squares {Butterscotch Confetti}

A dessert made from butterscotch, butter, peanut butter and multi-colored marshmallows.

Course Dessert

Cuisine American

Keyword peanut butter marshmallow confetti squares

Prep Time 3 hours

Total Time 3 hours

Servings 15

Calories 296kcal

Author Sarah Olson

Ingredients:

• ½ cup salted butter
• 11 oz. butterscotch chips
• 1 cup creamy peanut butter
• 10 oz. pkg. mini marshmallows (I use colored fun mallows)

US Customary – Metric

Instructions:

• Cut a piece of wax or parchment paper a little larger than a 8 x 8 pan, place into 8×8 pan and set aside.
• In a large pot set over medium heat. Add the butter. Let the butter coat the pan and start to melt. Add the butterscotch chips, and peanut butter. Don’t add the marshmallows yet.
• Let those ingredients melt together, stir often. When completely melted, remove the pot from the heat onto a pot holder or cooling rack. Let this mixture cool down to room temperature, mine took 45 minutes. Add the marshmallows.
• Pour mixture into the prepared, lined pan. Spread out evenly into pan. Place the pan in the fridge for at least 2 hours to firm up.
• To cut, pull the square out by the wax paper. Remove wax paper and cut into squares. 

How to Video:

Recipe Notes:

Can I use regular marshmallows in this recipe?

Yes! Use the same size bag the recipe call for.

Can I use chocolate instead of butterscotch chips?

Yes, use semi-sweet chocolate chips for a different flavor combination.

How do I store these?

Place in an airtight container or ziplock bag. Best if store in the fridge. Last about a week in the fridge.

Can I make these in a muffin tin pan?

• Yes, line a muffin tin pan with cupcake liners.
• Scoop the marshmallow mixture into each liner about 1/2 full or 3/4 full (however size you want each serving to be).
• Refrigerate and serve!

Nutrition:

Calories: 296kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 229mg | Potassium: 111mg | Fiber: 1g | Sugar: 29g | Vitamin A: 210IU | Calcium: 10mg | Iron: 0.4mg

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