Back To Basics And Peanut Butter Marshmallow Confetti Squares

peanut_butter_marshmallow_1_mfbThis summer we are having a large family reunion with relatives coming from all across North America.  We have all kinds of fun activities planned including a softball tournament, a family wedding dress fashion show, which includes dresses dating back as early as 1914, and a fantastic Ukrainian dinner and old-time polka dance with music by my Uncle Julian and friends. (By the way, my Uncle Julian in the video below is self-taught, doesn’t read music and is amazing!)



I volunteered to put together our family cookbook.  It’s going to be a collection of recipes from all the branches of the family tree, and some of these recipes we’ve been making for generations.  Some are new and exciting, and some are old and trustworthy, sort of like the people in my family.

I’ve been collecting these recipes for weeks and re-typing them on an online cookbook printer’s website.  It’s extremely time-consuming and I find myself logging on to add a recipe whenever I have a free minute or two, and then pulling my hair out a minute or two after that.

I’ve learned a few things in this maddening exciting process.

1. It’s frustrating to the first-time maker of any recipe if the directions are vague, incorrect, or missing altogether.  As my cousin pointed out to me, not everyone knows what “a moderate oven” is, and if she had to guess it would be one in the $500.00 price range.

2.  There is a difference between 1 cup sifted flour and 1 cup flour, sifted.  Did you realize that? I’ll bet when your great-grandmother wrote down her chocolate cake recipe, in pencil no less, that she knew that.  She just never wrote it down, in pencil or otherwise.

3.  Butter is NOT interchangeable with margarine.  In my humble opinion, there is no planet, star, or solar system in the entire universe of universes where margarine is a viable substitute for butter.  Period.

4.  Sometimes recipes are over complicated. I’m all for experimenting and finding new ways to do something, but sometimes it’s OK to use the microwave to heat milk, and it’s OK to use a fork to whisk eggs.  No need to buy every kitchen appliance ever made just to make mac and cheese, right?


Peanut Butter Marshmallow Confetti Squares

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 8" x 12" baking pan

This little recipe has been found in every grandmother’s drawer and in every church cookbook since the dawn of time. And there’s a reason. It’s basic, it’s quick, and it’s absolutely yummy!


  • 1/2 cup butter
  • 1 cup peanut butter
  • 1 package (300g / 2 cups) butterscotch chips
  • 5 - 6 cups mini marshmallows, white or colored
  • confetti sprinkles (optional)


Line a 8″x12″ baking pan with parchment paper.

In a medium-sized pot, over low heat, melt butter, peanut butter, and butterscotch chips, stirring constantly. Remove from the heat and let it cool slightly (about 1 minute).

Add marshmallows and quickly stir just until the marshmallows are coated. Quickly pour into the baking pan and use a spatula to gently spread to the edges of the pan and as evenly on top as you can. Sprinkle with confetti sprinkles. Refrigerate until set. Cut into squares.


Original Recipe - unknown

You may also like:



  1. Millie King says:

    Laura. I love your sentence about the new vs old, etc ! I think I will make this for our camping trip, but don’t tell LEB

    • My Friend's Bakery says:

      Our family cookbook will feature old and new recipes – but an old fashioned cookbook? Now my wheels are turning for sure! That sounds like something I could really get my teeth into.

  2. Winalee Adams says:

    I have always loved this recipe, my Granny used chocolate chips and colored marshmallows. She called them Stained Glass candy. Now I have to make these for tomorrow night’s party. Thanks for reminding me!

  3. Daphne says:

    I used 1 cup butter, 1 cup peanut butter, 1.5 bags chocolate chips, 1.5 bags mini marshmallows because we like less peanut butter taste and they are delicious!

  4. Mo says:

    I recently tried this recipe and must say I’m a little disappointed.. perhaps it’s due to my lack of baking skills, but where it said “cool for minute” I took it literally and let it cool for a minute. the result was Brown goop with no marshmallows 🙁 they all melted into the mix. if you could change it to read ” let sit until cool” perhaps you would save me and other non bakers a lot of headaches …

    • My Friend's Bakery says:

      hi, sorry they did not work out for you, but if you let it cool too long, then it will set and become too hard to mix the marshmallows in. The mixing of the marshmallows should be quick, until just coated, then poured immediately into your pan. The marshmallows will melt slightly, but they should retain their shape. I apologize if my instructions were not specific enough. I will adjust the instructions slightly. Thanks!

    • Robyn says:

      I had the exact same problem. I let it “cool” closer to 2 minutes, spent maybe 15 seconds coating the marshmallows and they no longer look like marshmallows, just smears of colour. I’m sure it will still taste good but it looks like crap, for sure.

      • My Friend's Bakery says:

        You have to be quick for sure. Coat the marshmallows, quickly pour it into a pan, gently spread it to the edge of the pan and put it into the fridge. I’m wondering if the problem is happening at the spreading to the edge stage?

  5. Tee says:

    Aww I think it’s best to melt the chips first before adding the butter and PB….otherwise the chips don’t fully melt and are crunchy.

    • My Friend's Bakery says:

      I made this today for an outdoor picnic and I never melt my chips ahead of time, but please do whatever works best for you. 🙂

  6. Ron says:

    I have a medium oven. Where do I get a medium pot? 🙂
    I melt the butter in the microwave then add the chips and heat just enough more to let me stir the mixture smooth. After that I stir in the peanut butter and pour that mixture over the mini marshmallows in the bottom of a greased pan. Pat it down a bit with a spatula and refrigerate. Easier than constantly stirring and then mushing the marshmallows by stirring them in.

  7. Deb Weyrich-Cody says:

    I’m thinking that this recipe may have been one of those ones from the Kraft Kitchens that used to show up on Hockey Night in Canada when I was a kid…

  8. Lee says:

    The best ever! Use a double boiler , very low heat when melting chocolate! The lower the better, that way your squares will have a nice gloss to them

Say your piece. State your mind. Have your say.