Few desserts manage to be both nostalgic and ridiculously easy to make; peanut butter marshmallow squares—sometimes called confetti squares—have been a staple in Canadian kitchens for decades, and for good reason: the classic version takes only about 10 minutes of prep and requires no oven at all. This guide covers the standard recipe, three-ingredient shortcuts, chocolate variations, and tips for making them without butterscotch chips, so you can pick the version that fits your pantry.

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Prep Time: 10 minutes ·
Cook Time: 5 minutes ·
Total Time: 2 hours 15 minutes (includes chilling) ·
Servings: 16 squares ·
Difficulty: Easy

Quick snapshot

1Confirmed Facts
2What’s Unclear
  • Exact origin of the recipe is unknown
  • Whether “confetti squares” was the original name is debated
3Storage Guide
4What’s Next
  • Try chocolate chip variation (The Kitchen Magpie)
  • Omit butterscotch for a lighter flavor

Six quick facts, one takeaway: this recipe is all about minimal effort and maximum reward.

Attribute Value
Main Ingredients Peanut butter, marshmallows, butterscotch chips, butter
Difficulty Easy
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes (includes chilling)
Yield 16 squares

What Is a Peanut Butter Marshmallow Squares Recipe?

Understanding the basic ingredients

  • Peanut butter (creamy) – provides structure and flavor.
  • Mini marshmallows – create the signature soft, chewy texture.
  • Butterscotch chips – add sweetness and a caramel-like note (Basics with Bails).
  • Butter – helps bind and enrich the mixture (Gluesticks Blog).

Step-by-step instructions

Melt the butter, peanut butter, butterscotch chips, and vanilla together over medium-low heat, stirring frequently (Basics with Bails). Remove from heat and cool slightly, then fold in frozen mini marshmallows quickly until they are evenly coated (Gluesticks Blog). Press the mixture into a parchment-lined 8×8 or 9×9 inch pan and chill for at least 1 hour before slicing (Basics with Bails).

Tips for perfect squares

  • Freeze the marshmallows for 10–15 minutes before mixing to stop them from melting (Basics with Bails).
  • Use a 9×13 pan if you want thinner, more bite-sized squares (Gluesticks Blog).
  • Line the pan with parchment paper for easy removal.
The upshot

Freezing marshmallows for just 10 minutes before folding is the single most important trick: it guarantees distinct marshmallow pockets instead of a sticky, melted mess. Skipping this step is the number one reason squares turn out too dense.

For home bakers, the classic method delivers reliable results with minimal effort, relying on simple ingredients and a long chill.

The pattern is clear: simple ingredients, minimal heat, and a long chill produce the best texture. For home bakers, the classic formula is both forgiving and reliable.

Six quick facts, one takeaway: this recipe is all about minimal effort and maximum reward.

How to Make 3 Ingredient Peanut Butter Marshmallow Squares?

What are the three ingredients?

A streamlined version reduces the ingredient list to peanut butter, mini marshmallows, and butterscotch chips, omitting butter entirely (The Kitchen Magpie). This approach cuts prep time even further while still delivering the same chewy, sweet profile.

Mixing and melting instructions

Melt the peanut butter and butterscotch chips together over low heat, stirring constantly. Remove from heat, let cool for 2–3 minutes, then fold in frozen marshmallows until coated (Gluesticks Blog). The absence of butter means the mixture sets slightly faster, so work quickly.

Setting and cutting

Press into a lined 8×8 pan and refrigerate for 1 to 2 hours (Gluesticks Blog). Because there is no butter, the squares may be a bit firmer than the classic version, but the flavor is just as satisfying.

What to watch

Without butter, the mixture can seize if overheated. Keep the heat low and stir constantly to avoid scorching the butterscotch chips. If the mixture looks greasy, you have likely overheated it.

The trade-off: butter adds richness and a softer bite, but skipping it saves time and calories. For a quick weeknight treat, the three-ingredient version is hard to beat.

Are Peanut Butter Marshmallow Squares No Bake?

Why no-bake is ideal

Because no oven is required, these squares are perfect for hot days when turning on the oven feels unbearable. The entire recipe relies on stovetop melting or microwave heating (Basics with Bails).

Stovetop melting only

The butter, peanut butter, and butterscotch chips are melted together in a saucepan over medium-low heat (Gluesticks Blog). Avoid boiling the mixture – just stir until smooth and remove immediately.

Chill time instead of oven time

After assembling, the bars set in the refrigerator for at least 1 hour (Basics with Bails). Some recipes recommend 2 hours for cleaner cuts. There is no baking, no preheating, no waiting for the oven to cool down.

Why this matters: no-bake recipes consume less energy and keep your kitchen cool. For renters or families in small apartments, that convenience is a real advantage.

What Are Old Fashioned Peanut Butter Marshmallow Squares?

Traditional recipe origins

Often called “confetti squares” because of the colorful marshmallow bits peeking through the peanut butter base, this dessert has been passed down through Canadian home cooks for generations (The Kitchen Magpie). The exact origin is unclear, but the recipe appears in community cookbooks dating back to the mid-20th century.

Classic ingredients vs modern variations

The original formula always includes butter, peanut butter, butterscotch chips, and mini marshmallows (Basics with Bails). Modern variations swap butterscotch for chocolate chips or reduce the butter to lower fat content. The base method remains unchanged.

How they differ from confetti squares

The terms are used interchangeably in most Canadian kitchens, though some purists argue that “confetti squares” originally referred to a version with multi-colored marshmallows. Today, most recipes simply call them peanut butter marshmallow squares or confetti bars (The Kitchen Magpie).

“Peanut butter marshmallow squares are an old-fashioned favorite that never goes out of style.”

The Kitchen Magpie (Canadian recipe site)

For home bakers, the name may vary, but the ingredient core stays consistent across decades—proof of how well these five components work together.

The catch: while the name may vary, the ingredient core stays remarkably consistent across decades. That stability is proof of just how well these five components work together.

How to Make Chocolate Peanut Butter Marshmallow Squares?

Substituting chocolate chips for butterscotch

To make a chocolate version, replace butterscotch chips with an equal amount of semi-sweet or milk chocolate chips (The Kitchen Magpie). The melting method remains identical – just stir over low heat until smooth.

Adjusting sweetness

Chocolate chips are less sweet than butterscotch, so you may want to add a tablespoon of sugar or use a sweeter chocolate (like milk chocolate). Some bakers also add a teaspoon of vanilla extract to round out the flavor (Basics with Bails).

Double chocolate variation

For a richer dessert, mix 1 tablespoon of cocoa powder into the melted chocolate mixture before adding marshmallows. The cocoa deepens the chocolate note without making the bars overly bitter. This variation is equally popular among those who prefer a less sweet treat.

Why this matters

Swapping butterscotch for chocolate is the single easiest customization, and it transforms the squares into a different dessert entirely. For families with mixed preferences, making a half-batch of each is a practical win.

The chocolate variation offers a fresh take on a classic, appealing to those who prefer a richer, less sweet dessert.

Step-by-Step Instructions

  1. Prep the marshmallows
    • Spread mini marshmallows on a baking sheet and place in the freezer for 10–15 minutes (Basics with Bails).
    • Line an 8×8 or 9×9 inch pan with parchment paper, leaving overhang on two sides (Gluesticks Blog).
  2. Melt the base
    • In a medium saucepan, combine ½ cup butter, 1 cup peanut butter, 1 cup butterscotch chips, and 1 teaspoon vanilla.
    • Cook over medium-low heat, stirring constantly, until completely smooth and glossy (Basics with Bails). Do not let it boil (Gluesticks Blog).
    • Remove from heat and let cool for 2–3 minutes until the pot feels warm but not hot to the touch.
  3. Fold and press
    • Pour the frozen marshmallows into a large bowl.
    • Pour the warm peanut butter mixture over the marshmallows and fold gently with a spatula until every marshmallow is coated (Gluesticks Blog).
    • Scrape into the prepared pan and press into an even layer. Use a piece of parchment paper to press down evenly without sticking.
  4. Chill and slice
    • Refrigerate for at least 1 hour, or up to 2 hours for cleaner cuts (Basics with Bails).
    • Lift the block out using the parchment overhang, place on a cutting board, and slice into 16 squares (or 24 for a 9×13 pan, per Gluesticks Blog).
For home bakers, the key to perfect squares is freezing the marshmallows and chilling fully—patience yields clean cuts and a satisfying chewy texture.
The trade-off

A long chill produces perfect, clean squares but requires patience. For a faster set, freeze the pan for 30 minutes instead – just know the texture will be slightly icier at the edges. For most home bakers, the refrigerator method is worth the wait.

What We Know and What’s Unclear

Confirmed facts

  • Peanut butter marshmallow squares are no-bake (Basics with Bails)
  • Butterscotch chips are traditional (The Kitchen Magpie)
  • They can be stored in the refrigerator for up to a week (Basics with Bails)
  • The recipe takes about 10 minutes to prepare (Basics with Bails)

What’s unclear

  • Exact origin of the recipe is unknown
  • Whether “confetti squares” was the original name is debated
  • Whether the three-ingredient version predates the classic four-ingredient version
  • Whether the chocolate version is considered authentic by traditionalists
For home bakers, the confirmed facts provide a solid foundation, while the unclear points invite exploration and personal adaptation.

What Readers Say

“These squares are super easy, 4 ingredient, no bake recipe – just melt, mix, press, chill. My kids devour them.”

Recipe developer at Basics with Bails (recipe blog)

“Peanut butter marshmallow squares are an old-fashioned favorite that never goes out of style.”

The Kitchen Magpie (Canadian recipe site)

Both sources agree on the essential appeal: a minimal-effort dessert that delivers consistently satisfying results. The only variable is personal preference for butterscotch or chocolate.

Summary

Peanut butter marshmallow squares are a no-fuss, no-oven dessert that has earned its place in Canadian home baking. The classic combination of peanut butter, marshmallows, butterscotch chips, and butter works every time, while the optional three-ingredient and chocolate variations offer flexibility without sacrificing flavor. For home bakers, the choice is clear: use the classic method for nostalgic texture, or swap in chocolate chips for a richer twist.

Additional sources

youtube.com, simplystacie.net

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Frequently asked questions

How long do peanut butter marshmallow squares last?

Stored in an airtight container in the refrigerator, they stay fresh for up to 1 week (Basics with Bails).

Can I freeze peanut butter marshmallow squares?

Yes. They freeze very well and some say they taste even better frozen (The Kitchen Magpie). Wrap individual squares in wax paper and store in a freezer bag for up to 3 months.

Are peanut butter marshmallow squares gluten-free?

Yes, as long as you verify that your butterscotch chips and marshmallows are labeled gluten-free. All the core ingredients (peanut butter, butter, marshmallows, chips) are naturally gluten-free.

Can I use crunchy peanut butter?

Yes, but the texture will be more rustic. Creamy peanut butter is traditional for a smooth, uniform square (Gluesticks Blog).

Why do my squares crumble?

Crumbling usually means the mixture was chilled too shortly or the marshmallows were not fully coated in the warm peanut butter mixture. Ensure you press the mixture firmly into the pan and chill for at least 1 hour (Basics with Bails).

Can I add marshmallow creme instead of mini marshmallows?

You can, but the texture will be much denser and the squares may not hold their shape as well. Mini marshmallows provide the signature airy pockets.

What is confetti squares?

“Confetti squares” is another name for peanut butter marshmallow squares, popular in Canada. The name refers to the colorful marshmallow bits visible in the finished bars (The Kitchen Magpie).

How to make vegan peanut butter marshmallow squares?

Use vegan butter, vegan marshmallows, and dairy-free butterscotch or chocolate chips. The method remains the same. Check that your peanut butter contains no added dairy.

For home bakers, a long chilling time and proper coating are the keys to squares that hold together; vegan and gluten-free versions require only minor substitutions.

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