Only four ingredients and about 15 minutes time are needed to make these fun, naturally gluten free, Peanut Butter Confetti Squares.
Growing up, we always had a family gathering at my Grandparent’s house for Easter, Thanksgiving, and Christmas. We would get together other times of the year too, but those three times were set in stone. You didn’t have to guess what you were going to be doing on Easter, you were going to Grandma’s house.
I don’t come from a large family, but when we all got together at my Grandparent’s house, there were about usually around 15-20 people. No matter how many people there were, my Grandma always insisted on making all the food. When you showed up at Grandma’s house, you could smell the food cooking from the driveway already. The kitchen windows were usually running with condensation from all the the pots boiling on the stove.
She always prepared a huge feast for us. And just when you got the last dish dried, she was already bringing out trays of sweets. She had been preparing the week before, baking chiffon cakes, cookies, and these Peanut Butter Confetti Squares.
My Grandma hasn’t prepared a large meal in years already. Her mind was willing, but her body was failing her. She passed away in February 2016 at the age of 91. My Grandma was very special to me, and I know that I was special to her as well.
In her later years, when we’d visit, I’d ask her about recipes she used to cook, or the large garden she used to tend. What she would do with the first harvest of rhubarb from her garden, or the large patch of strawberries that she seemed to grow without effort. My Grandma is the one that taught me how to make perogies, and she was proud of my accomplishments in the kitchen. I will miss her, but am glad that she has been made whole again, and I look forward to when we will meet again.
Although Peanut Butter Confetti Squares aren’t an original, unique recipe, it is one that will always remind me of my Grandma at Easter. Food has the ability to do that, and I’m glad that I’m able to share these memories, and the food, with my kids now. Although they never had these squares when my Grandma made them, they will associate them with her, and that’s special to me.
Even though my Grandma was a diabetic, she always made sure that there were sweets on hand in case company stopped by. She always had cake or some cookies tucked away in the freezer, and I can tell you from experience, these Peanut Butter Confetti Squares freeze beautifully. They are actually really good to eat when they are still partially frozen, just be sure to slice it into squares before freezing.
To make the perfect Peanut Butter Confetti Squares:
- When you are melting the butterscotch chips, peanut butter, and butter together, be sure to use a VERY low heat. The butterscotch chips don’t need a lot of heat to melt, and if you have the heat set too high they will just clump together. I actually find microwaving the butterscotch chips, peanut butter, and melted butter work the best.
- Be sure to let the melted mixture sit for a few minutes before stirring in the marshmallows. This way you won’t accidentally melt your marshmallows, and they won’t ‘float’ in the mixture either.
Peanut Butter Confetti Squares Recipe:
Peanut Butter Confetti Squares
Only four ingredients and about 15 minutes time are needed to make these fun, naturally gluten free, Peanut Butter Confetti Squares.
Ingredients
- 2 (300 g) packages gluten free Butterscotch Chips (I used Hersheys)
- 1 cup (250 ml) smooth peanut butter
- 1/2 cup (125 ml) unsalted butter, melted
- 1 package (400 g) mini coloured marshmallows (I used Kraft Jet Puffed Fruit Flavoured Minis)
Instructions
- Line an 8x8-inch or 9x9-inch (20x20-cm or 23x23-cm) baking pan with parchment paper.
- MICROWAVE METHOD: place the butterscotch chips, peanut butter, and melted butter in a large microwave safe bowl. Microwave in 30 second internals, stirring after each time, until smooth. It took about 1 1/2 minutes until it was completely melted and smooth, but not hot. If it gets too hot, it will lump. ALTERNATELY, you can use the stove-top method: In a large heavy bottom sauce pan, melt the butterscotch chips, peanut butter, and butter over low heat, stirring regularly. If you try to speed this process up, it will get lumpy. It takes 8-10 minutes to do this slowly.
- Once the peanut butter mixture is completely smooth, remove from heat and let it sit for 5 minutes to cool slightly.
- Stir in all the marshmallows, until they are all evenly coated.
- Scrape into the prepared baking pan, and level with the spatula. An 8x8-inch pan makes a thick bar, so if you want them a little thinner, use a 9x9-inch pan.
- Refrigerate for at least 2 hours before serving. Squares are best stored in the refrigerator.
Notes
These Peanut Butter Confetti Squares freeze beautifully. Take them out about 30 minutes before you want to serve them, or even eat them frozen. The choice is yours.
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Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
If you’re looking for more no-bake treats that are easy to make, I’d recommend these Gluten Free Chocolate Peanut Butter Bars from What the Fork Food Blog, or these No Bake Homemade Snickers Bars from Bakerita. It would be hard to stop at one piece of either of those no-bake squares!
Images were updated February 2018.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Kelly says
Love love love these. My grandma too used to make them all the time. We called them stain glass window squares. But since I have to be dairy free and gluten free I can no longer enjoy this sweet treats.
Thank you for the sweet memories though of my grandma.
Jeanine says
Aw, I’m sorry you can’t have them anymore. Maybe one of the allergen friendly brands will have to come out with dairy free butterscotch chips, huh? Hope that happens, that would be cool!
Pam says
I make these every Christmas, but to melt the first three ingredients I boil water in the bottom of a double boiler, remove from heat, add top pan with the ingredients and mix. That way you don’t have to worry about it getting too hot and melting the marshmallows
Nathalia says
Hi
GwenH says
My Grama used to make these too, whenever we’d go visit her she’d pull them out of the freezer and we’d eat them while they were still partly frozen too, with a nice hot cup of tea.
We’d sit in her living room and eat crunchy chicken bone candy, the ones with the coconut crunchy outer coating, and then we’d have our tea and peanut butter square or sugar cookies, she made such good crisp sugar cookies.
My other Grama’s signature treat was banana bread, she always had banana bread and if she’s come to visit or stay with us for a few days, she’d bring bananas and make banana bread.
Both my Grama’s have been gone for over 15 years, but I still miss spending time with them.
Awe those precious memories.
Karen Thomas says
I make these all the time but with chocolate chips and regular mini marshmallows!
Kathy says
Made these the other day,use to love these as a kid when my mom made them. But sadly mine for some reason didn’t turn out. I don’t know what I did wrong but all of the marshmallows went to the top and everything else went to the bottom. So sweet!
Pat says
If The marshmallows went to the top most likely ìt was to hot when you added them. Cool a bit longer and I bet it works next time.
LP says
We call these church windows! We add rice krispie cereal and coconut. I know…the cereal is not gluten free. These two ingredients add a lovely crunch. Also, we only use 1 bag of butterscotch chips and it’s still extremely good with a lot less calorie/sugar.
LP says
But wait…who’s counting calories in a dessert. DUH!!!
Max says
….. i love these and mademoiselle them all the time when I used to live in Canada! But now that I live in mexico i can’t find the butterscotch chips….. is there à way to make them from scratch? How can i make a butterscotch sauce?….that would be like already melted… please Help! I have a craving for these?
Jeanine says
Sorry, I don’t think you can make something to replace the butterscotch chips – they are like a butterscotch flavoured baking chip.
Patricia Giles says
You can buy butterscotch chips on Amazon. That’s where I got mine this year
Joanne says
Omg, these are so easy to make and they are delicious. My husband said, these could be trouble as he has sugar. I made these for Easter as they are so pretty.
T says
Just wondering if you can sub the peanut butter for a different kind like almond butter? I have a peanut allergy.
Thank you
Jeanine Friesen says
Hmm… good question. I’ve never tried it. If your almond butter is thinner than commercial PB (think Kraft), I would maybe use a little less, so that the squares still set up. Please let me know if you try it, I’d be interested to hear if it worked.
Heather says
Made them lastnight an MMMmmmm!
But they didn’t set up right , mellows all in the right place evenly throughout an not melted ,temp was just right , its just the butterscotch, PB , butter mix is VERY VERY mushy, sticky . But still delicious.
Any ideas suggestion as to why?
Even put in the freezer thinking that might firm them up , NOPE. Help please.