Peanut Butter Marshmallow Bars


These peanut butter marshmallow bars are good for breakfast (with coffee), lunch or a late night snack. I make these from time to time and my daughter loves them. If you love peanut butter, chocolate and marshmallow together, you will fall in love with this easy bar recipe and will become your favorite snack.

Peanut Butter Marshmallow Squares {Butterscotch Confetti}

A dessert made from butterscotch, butter, peanut butter and multi-colored marshmallows.



 Keywordpeanut butter marshmallow confetti squares

 Prep Time3 hours

 Total Time3 hours




  • ½ cup salted butter
  • 11 oz. butterscotch chips
  • 1 cup creamy peanut butter
  • 10 oz. pkg. mini marshmallows (I use colored fun mallows)


  • 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. 

Recipe Notes:

Can I use regular marshmallows in this recipe?

Yes! Use the same size bag the recipe call for.

Can I use chocolate instead of butterscotch chips?

Yes, use semi-sweet chocolate chips for a different flavor combination.

How do I store these?

Place in an airtight container or ziplock bag. Best if store in the fridge. Last about a week in the fridge.

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!


Calories: 296kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 229mg | Potassium: 111mg | Fiber: 1g | Sugar: 29g | Vitamin A: 210IU | Calcium: 10mg | Iron: 0.4mg

Tips for the Best Butterscotch Peanut Butter Marshmallow Squares

Not only does refrigerating them help them firm up faster so you can eat them faster, I’d argue that peanut butter butterscotch bars taste better cold. There’s something about a chewy, cold marshmallow against a creamy peanut butter base that really gets me.

I actually employ the chill at two stages. Before I even start the recipe, I toss the bag of marshmallows in the freezer. This ensures they don’t melt when the warm peanut butter-butterscotch mixture hits them.

Despite using white mini marshmallows in these pictures, I actually really love these bars with coloured variety. Use a tasty peanut butter. Not the gritty kind you grind yourself at the grocery store that has no salt and uses (semi-rancid) unroasted peanuts. I actually prefer salted in this recipe. It adds a nice contrast to the sweet butterscotch.

Confetti Squares – AKA Peanut Butter Marshmallow Squares

Confetti squares are a super easy, 4 ingredient, no bake recipe. Also known as peanut butter marshmallow squares – these are soft, chewy, peanut butter-y and deliciously sweet! 

Prep Time15 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: Canadian

Keyword: 8×8, Peanut Butter Marshmallow Squares

Servings: 16 squares

Calories: 160kcal


  • ¼ cup unsalted butter
  • 1 cup peanut butter
  • 1 bag butterscotch chips , 300g
  • 4-5 cup rainbow marshmallows


  • Line an 8×8 or 9×9 inch pan with aluminium foil and lightly grease. 
  • In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
  • Stir occasionally until the mixture is smooth. 
  • Remove from the heat and allow to cool to room temperature. 
  • Stir in the marshmallows.
  • Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).


Store bars in an airtight container in the fridge for up to 5 days. Bars can be frozen for up to 2 months, then thaw overnight in the fridge. 


Calories: 160kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Calcium: 8mg | Iron: 1mg



chocolate peanut butter marshmallow squares


  • 3 Ingredients!!! These marshmallow squares only require marshmallows, chocolate chips, and peanut butter.
  • They are quick and easy! From start to finish they are done and ready to eat in under 30 minutes.
  • You don’t need fancy equipment to make them. You only need one bowl, a rubber spatula, and an 8×8 square pan to make these chocolate peanut butter marshmallow squares


Measure out your peanut butter, marshmallows, and chocolate chips. Line an 8×8 square pan with parchment paper.

chocolate chips in a bowl

Create a double boiler on the stove top. To do this, place several inches of water in a medium saucepan and place a medium glass or metal bowl on top of the pot. Turn to low to medium heat and add chocolate chips and peanut butter to the bowl.

chocolate chips and peanut butter in a bowl

Stir continuously over low to medium heat. It’s important to not overheat the chocolate or can lock up and lose it’s smooth texture, become clumpy and difficult to work with.

chocolate peanut butter marshmallow squares

Stir mixture continuously until chocolate chips and peanut butter melt.

chocolate peanut butter marshmallow squares

Next, remove the bowl from heat and pour in the marshmallows. Fold the marshmallows into chocolate peanut mixture until they are completely covered.

chocolate peanut butter marshmallow squares

Pour into an 8×8 pan lined with parchment paper. Sprinkle extra marshmallows on top and refrigerate for about 25 minutes or until set.

chocolate peanut butter marshmallow squares

Slice and serve or for an extra fun treat (especially for kids) use a cookie cutter to cut these into your favorite shapes. I like to make these for Valentine’s Day and use a heart cookie cutter.


Store in the refrigerator in an airtight container. For maximum freshness, eat within 3-4 days.

Peanut Butter Marshmallow Cereal Bars

Peanut Butter Marshmallow Cereal Bars are an easy after school snack with Cheerios, creamy peanut butter, and marshmallows in 15 minutes!

Peanut Butter Marshmallow Cereal Bars sliced and stacked

These peanut butter treats are a yummy family-friendly recipe that both kids and adults will love. The Cheerios are mixed with a delicious peanut butter sauce with a rich, sweet and salty taste. Then it’s all put in a baking dish with mini marshmallows at the center.

Cereal bars are a great dessert option, especially in the summer when you might not want to turn the oven on. Instead of having to bake the dessert, all you have to do is give the cereal mixture time to set and then slice them into squares.

Peanut Butter Marshmallow Cereal Bars collage of prep steps

Make-Ahead Cereal Bars

Peanut Butter Marshmallow Cereal Bars can stay good in the freezer for up to 6 months. If you make the bars in advance, let them chill, and cut them into squares before putting them in an airtight container. Make sure to separate the bars with parchment paper or wax paper so that they don’t get stuck together in the freezer.

Another great option is to make the recipe into two 8-inch square pans, instead of one larger pan. Then you can enjoy one of the batches right away, and cover the other to keep it in the freezer and serve later.

Tips for Making Peanut Butter Marshmallow Cereal Bars

  • Prep: Start by spraying a 9×13 inch baking dish with a coating of baking spray.
  • Peanut butter mixture: Add the peanut butter, corn syrup, and sugar to a saucepan over medium heat. Mix until they are well combined. A silicone spoon or wooden mixing spoon will work well for this. Once it’s dissolved, remove the mixture from heat. You could also heat them in a microwavable bowl instead of on the stovetop.
  • Cereal mixture: Add the Cheerios to a large glass bowl and pour the peanut butter mixture over the top. Mix until well coated.
  • Assemble: Press half of the Cheerio mixture into the prepared baking dish, then sprinkle the mini marshmallows on top. Add the remaining Cheerios to the top of the marshmallow mixture and press down gently.
  • Cool: Allow the bars to cool completely before cutting them into squares.
Peanut Butter Marshmallow Cereal Bars cut in half

Variations on Peanut Butter Marshmallow Cereal Bars

  • Cornflakes or Chex: You can change up the cereal base of this recipe with cornflakes or Chex. Mix the cereals with the peanut butter mixture just like you would Cheerios, and combine it with the marshmallows according to the recipe.
  • Peanut butter Cap’n Crunch: You could also use Cap’n Crunch as the cereal. It’s best to use regular captain crunch, instead of berry crunch because the berries won’t taste good with the peanut butter mixture.
  • Chocolate peanut butter bars: For a delicious chocolate topping, melt chocolate chips in the microwave and then drizzle the chocolate over the top. Let the topping set completely before slicing and serving.
Peanut Butter Marshmallow Cereal Bars sliced and stacked

How to Store Peanut Butter Marshmallow Cereal Bars

  • Serve: You can keep the cereal bars at room temperature for up to 4 days. Cover the dish in plastic wrap to keep them fresh.
  • Store: Put the squares in an airtight container to store in the fridge for up to 1 week.
  • Freeze: To keep the bars for up to 6 months put them in a freezer bag or sealed plastic container with non-stick tin foil or wax paper between the layers to store in the freezer.


This recipe can go by a lot of different names – peanut butter marshmallow bars or squares, no bake nut goodie bars, and confetti squares, although I think those are generally made with the fruity marshmallows.

Whatever you choose to call them, they are a popular dessert to make for the holidays and to include in cookie tins!

3 butterscotch marshmallow bars stacked on top of each other on white background


  • butterscotch chips
  • creamy peanut butter
  • butter
  • mini marshmallows
  • walnuts
  • shredded coconut

It’s a quick recipe that comes together within 5 minutes and probably takes about an hour to set before you can cut them into bars. But you can speed up the cooling time by sticking the bars in the fridge! Or if you’re a midwesterner, you can put them in your garage or on your porch, which acts as a second fridge all winter season.

peanut butter marshmallow bars in a metal 9x13 inch pan

How To Make Peanut Butter Marshmallow Bars

  1. In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted.
  2. Remove from the heat and stir in coconut, walnuts, and marshmallows.
  3. Pour the mixture into an un-greased 9×13 inch pan and spread to even it out. Put the pan in the refrigerate to set for 1 hour, then cut into bars.


Substitute mini colored marshmallows for the regular mini marshmallows.

You can also omit the walnuts and coconut if desired.

3 butterscotch marshmallow bars stacked on top of each other on white background

How To Store

Store these Christmas butterscotch marshmallow bars in an airtight container on the counter for up to 5 days.

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