I am into my vintage recipe files and have chosen the No-bake Peanut Butter Marshmallow Square recipe to share with you today. This retro square that many of us grew up with is known by a multitude of names including Confetti Square (owing to the confetti-colored marshmallows) and Butterscotch Marshmallow Square (owing to the butterscotch chips).
I call this a square but I personally think it could pass for candy. It’s a great square to make at the last minute or if you have no baking experience because it takes few ingredients, minimal effort to make, no baking experience whatsoever, and there is no baking involved.
I find a 9” square pan makes a reasonable depth square; however, an 8” square pan can be used instead and the square will be a bit thicker.
The combination of peanut butter and butterscotch chips may sound like an odd combination but, believe me, these two flavors pair well and are super yummy in this square. You can use chocolate chips (same amount) instead of the butterscotch chips, if you wish, but I highly recommend giving this version a try.
I recommend using smooth peanut butter in this recipe as it makes a creamy, luxurious filling between the marshmallows. I don’t overdo it on the amount of marshmallows used as I like the peanut butter-butterscotch filling and I like to see a good bit of it in each square. While I have given an approximate cup measurement for the marshmallows, I strongly recommend that they be weighed as it is a much more accurate measurement given everyone has different measuring cups (and, no, unfortunately, they are not all standard in size) and folks fill measuring cups in different ways. Marshmallows, in particular, because of their size and shape are hard to measure exactly when using measuring cups.
Be sure to let the peanut butter-butterscotch mixture cool to room temperature before mixing it into the marshmallows as, otherwise, it will melt the marshmallows and they will lose their defined shape. I suggest putting the marshmallows in the refrigerator while the liquid mixture is cooling to ensure that, when the liquid mixture is added to them, they hold their shape completely.
[Printable recipe follows at end of post]
No-bake Peanut Butter Marshmallow Square
Ingredients:
½ cup butter
1 – 270g pkg butterscotch chips (apx. 1½ cups)
1 cup smooth peanut butter
283g (10 oz) multi-colored miniature marshmallows (apx 4 cups)
1¼ tsp vanilla
Equipment Needed:
Digital scales for measuring ingredients
Method:
Line an 8” or 9” square pan with parchment paper, leaving enough paper overhang with which to lift chilled square for easy cutting.
Place marshmallows in large bowl. Set aside.
In medium-sized, heavy-bottomed, saucepan set over medium-low heat, melt the butter. Add the peanut butter and stir until blended with the butter. Add the butterscotch chips and stir constantly until chips are melted. Remove from heat and stir in vanilla. Cool mixture to room temperature.
Pour cooled mixture over marshmallows and stir gently to coat marshmallows. Transfer mixture to prepared pan and refrigerate for 2-3 hours to set.
Remove square from pan and peel back parchment. Cut into squares of desired size.
Square may be refrigerated for up to 4-5 days (if it lasts that long!)
NOTE: Marshmallows may be refrigerated while liquid mixture is cooling. This will help ensure they keep their shape when combined with the liquid mixture.
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No-bake Peanut Butter Marshmallow Square
Ingredients
- ½ cup butter
- 1 – 270g pkg butterscotch chips (apx. 1½ cups)
- 1 cup smooth peanut butter
- 283 g (10 oz) multi-colored miniature marshmallows (apx 4 cups)
- 1¼ tsp vanilla
Instructions
- Line an 8” or 9” square pan with parchment paper, leaving enough paper overhang with which to lift chilled square for easy cutting.
- Place marshmallows in large bowl. Set aside.
- In medium-sized, heavy-bottomed, saucepan set over medium-low heat, melt the butter. Add the peanut butter and stir until blended with the butter. Add the butterscotch chips and stir constantly until chips are melted. Remove from heat and stir in vanilla. Cool mixture to room temperature.
- Pour cooled mixture over marshmallows and stir gently to coat marshmallows. Transfer mixture to prepared pan and refrigerate for 2-3 hours to set.
- Remove square from pan and peel back parchment. Cut into squares of desired size.
- Square may be refrigerated for up to 4-5 days (if it lasts that long!)
Recipe Notes
NOTE: Marshmallows may be refrigerated while liquid mixture is cooling. This will help ensure they keep their shape when combined with the liquid mixture.
[Copyright My Island Bistro Kitchen]
You may also enjoy these other marshmallow square recipes from My Island Bistro Kitchen:
Chocolate Peanut Butter Marshmallow Square
Marshmallow Square
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