This No-bake Chocolate and Peanut Butter Marshmallow Square (sometimes called Confetti Square (owing to the confetti-colored marshmallows) is easy to make. It is great to make at the last minute, or if you have no baking experience, as it takes few ingredients and requires minimal effort to make. Super colorful, I think it could pass for candy!
While an 8” square pan can be used, it will create a thicker square (and fewer pieces). I recommend using a 9” square pan which makes a more reasonable depth square, in my opinion.
It is best to use smooth peanut butter in this recipe as it makes a more creamy, luxurious filling between the marshmallows. Even though 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 folks fill measuring cups in different ways. Marshmallows are tricky to measure by the cup because of their shape and size.
Be sure to let the peanut butter-chocolate mixture cool to room temperature before mixing it into the marshmallows. Otherwise, the hot mixture will melt the marshmallows and they will lose their defined shape. It’s a good idea to put the marshmallows in the refrigerator while the liquid mixture is cooling to ensure that, when the liquid mixture is added to them, the marshmallows hold their shape completely.
No-bake Chocolate and Peanut Butter Marshmallow Square
Ingredients:
½ cup butter
1 – 270g pkg semi-sweet chocolate 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 the 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 chocolate 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 in an airtight container 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.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
Connect with My Island Bistro Kitchen on Social Media
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on “X” (formerly Twitter): https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo found at the end of this post to your favorite Pinterest boards.
No-bake Chocolate and Peanut Butter Marshmallow Square
Ingredients
- ½ cup butter
- 1 – 270g pkg semi-sweet chocolate 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 the 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 chocolate 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 in an airtight container 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 no-bake marshmallow square recipes from My Island Bistro Kitchen:
Marshmallow Squares
No-Bake Peanut Butter Marshmallow Square
PIN ME TO PINTEREST FOR LATER!
