No-Bake Marshmallow Bars

I whipped up these confetti squares for a shared meal last week and they were gone in a flash! Everyone at the dessert table couldn't get enough. Something about mixing butterscotch with peanut butter and those bright little marshmallows makes a treat that pulls at your heartstrings while making both grown-ups and kids come back for more.

My next-door buddy's little girl actually jumped up and down when she took her first bite, and my hubby (who swears he doesn't care for desserts) secretly grabbed three when I turned my back!

Ingredients Rundown

• Butterscotch chips: They're the key flavor foundation. Don't try using white chocolate instead - the result won't be right!
• Peanut butter: Go with creamy for the best velvety feel, though chunky gives you nice bits throughout if that's what you prefer.
• Butter: The salt in regular butter cuts through the sweetness wonderfully. If you've only got unsalted, toss in a tiny bit of salt.
• Vanilla extract: A small amount brings everything together without standing out too much.
• Mini marshmallows: Pick the multi-colored ones to get that true "confetti" look. Their fruity hints actually work really well with the butterscotch taste.

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Simple Preparation Steps

The Melting Process

I grab a thick-bottomed pot and keep the heat low while melting butterscotch chips, peanut butter and butter together. Don't rush this step - cranking up the heat might ruin your butterscotch by making it clump or taste burnt.

Adding Marshmallows

You need to get the timing just right with the mixture - let it cool off a bit before throwing in the marshmallows. Too warm and they'll completely dissolve, too cool and you'll struggle to mix everything. I usually touch it - when it feels warm but doesn't hurt, that's your moment.

Cooling Approach

I put parchment paper in my dish with some hanging over the sides instead of wax paper. This lets me pull everything out easily when it's time to cut. A little cooking spray on the paper keeps things from sticking.

Slicing Tips

For those nice, clean edges, I let the squares get totally cold, then dip a big knife in hot water (and dry it off) between cuts. This gives you those sharp lines that make everything look fancy.

I first had these at my friend's place from Canada - they're apparently a big hit up north where folks call them "marshmallow squares" or sometimes "peanut butter marshmallow squares." Now I bring them to every get-together when I want something fast that'll wow everyone!

Ways To Enjoy

They're fantastic by themselves, but sometimes I put them next to a scoop of vanilla ice cream for something extra special. They work great at bake sales, for school treats, or on holiday cookie plates. I've even broken them up as an ice cream topping - it's truly amazing!

Custom Variations

You could mix in a spoonful of Nutella before it hardens for a chocolatey twist. Throw in some Rice Krispies if you want more crunch. For a fancier adult version, add a few spoonfuls of bourbon with the vanilla. During holidays, use seasonal colored marshmallows (Christmas reds/greens, Halloween oranges/blacks) to match the occasion.

Keeping Them Fresh

They stay good in a sealed container at room temp for a few days, though they usually get eaten much quicker! For longer keeping, freezing works great - just put parchment between the layers so they don't stick. I often make twice as much and freeze half for when I need dessert in a hurry.

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Pro Tricks

• Save some colorful marshmallows to scatter on top right before it sets
• Add a few sprinkles of fancy sea salt on top for an amazing sweet-salty combo
• Can't find colored marshmallows? White ones work fine - just add some food coloring to your butterscotch mix to get that confetti look

These confetti squares give you way more bang for your buck than you'd expect. There's something about butterscotch mixed with peanut butter that creates this can't-resist flavor that feels cozy yet special. And the best thing? You can't mess them up - they're perfect when you want a surefire hit without any fuss!

Frequently Asked Questions

→ Is it possible to use plain marshmallows?

Of course! You can swap in regular white mini ones or chop up larger marshmallows into smaller chunks.

→ Why did my marshmallows melt too much?

The butterscotch mixture might have been too hot. Let it cool down a little before stirring in marshmallows, but don’t wait too long or it’ll harden.

→ Can almond butter work instead of peanut butter?

Absolutely, almond butter or any other nut butter is just as delicious.

→ Should these bars be kept in the fridge?

Yep, pop them in an airtight container and refrigerate for up to a week.

→ How well do these freeze?

They freeze great for about 3 months. Just let them thaw in the fridge before serving.