These Peanut Butter Marshmallow Squares are a perfect holiday treat filled with a
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 buttermixture . - 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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Peanut Butter Marshmallow Squares {Butterscotch Confetti}
Ingredients:
- ½ cup salted butter
- 11 oz. butterscotch chips
- 1 cup creamy peanut butter
- 10 oz. pkg. mini marshmallows (I use colored fun mallows)
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:
- 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!
Kate says
I love this stuff! We always referred to it as peanut butter garbage. ^^
Sarah Olson says
I like that name! LOL
Jacki says
I follow you on Instagram as takenbyyah & I really like your recipes. Now that I know you’re on YouTube I will follow you there as well. Looking forward to seeing more of your recipes so I can make em
Jordan says
I’m not sure what I did wrong, my peanut butter mix doesn’t look watery like yours. Any advice?
Sarah Olson says
Did you add the butter? That should make it the right consistency.
Carol says
How Long will they stay fresh for?thanks
Sarah Olson says
About a week.
Helen says
They freeze beautifully
Michelle says
Can you freeze these?
Sarah Olson says
Yes you can! Put in ziplock bags.
Shelley/Canada says
I have used this recipe many times and they always turn out great, the only time it varied was when I used unsalted butter?…. Great easy recipe, just remember to let your peanut, butter,chip mixture cool to room temp 70-90 degrees is best. :). Thank you
Evelyn says
These are my absolute favourite. My family devours them. Not sure why you would call this garbage. There is nothing garbage about it. Colourful on the plate.
Take care merry Christmas. stay safe and wear your mask. Covid is is something to be feared.
Evelyn
From Canada.
Helen says
Have been making these for about 45 years. Family love them. We like crunchy peanut butter and 1/2 c Rice Krispies to add some crunch. Also prefer to melt butter and peanut butter, cool slightly and then mix in chips. Stir to melt. Mixture Dan be grainy if butter too hot when the chips are added.
I’m now using sun butter as we have a severe peanut allergy in the family. Delicious.
Lisa says
I place the pot of melted items in the sink in cold water to cool it down faster. When it’s cool to the touch on the bottom of the pot, I know it’s ready.
Sarah Olson says
Thanks for the tip!