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peanut butter marshmallow bars
Tessa Dreyer

Peanut Butter Marshmallow Bars (Confetti Bars)

This happy treat is fast and easy to make. With the perfect mix of sweet and salty, these bars will be a hit at your next birthday party or special occasion.
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Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American, Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • ΒΌ cup unsalted butter
  • 1 cup Peanut Butter Natural or Regular
  • 1 bag butterscotch chips about 300g
  • 4-5 cups rainbow marshmallows

Equipment

  • 1 Medium Saucepan
  • 1 8x8 Baking Pan
  • Aluminum Foil

Method
 

  1. Line a 8x8 baking pan with aluminum foil and spray with oil.
  2. Mix together in a saucepan on low heat the butterscotch chips, butter and peanut butter. Stir continuously.
    peanut butter warming on the stove.
  3. Allow this to cool to room temperature.
  4. Fold in the marshmallows. Mix really well.
  5. Pour the mixture into the 8x8 baking pan and smooth our the top with a spatula.
    Room temperature peanut butter marshmallow bars
  6. Place in the fridge for a minimum of 2 hours for the bars to set.
  7. Once chilled, remove from the pan and cut into about 16 pieces.
    confetti bars in a container

Notes

This is a gluten free recipe.
These will last for about 5-7 days in an air tight container in the fridge.
I personally don't like freezing these because they tend to dry out. However, technically you can if you need to. Don't keep them frozen for longer than 4 months. Place on the counter for 30-60 minutes to thaw.