No bake confetti bars are still an unbeatable dessert square. My mom made these every year with her holiday baking. Even though they're not fancy, they were always one of the first to disappear. It turns out that decades later, fudge-y peanut butter with colorful marshmallows still holds up as an insanely delicious dessert.
This treat only uses 4 ingredients and since they're a no bake square they only take about 10 minutes to prepare. Win win in my books. Too easy not to try.
No Bake Confetti Bars
What You Need
- 1/2 cup butter
- 1 pkg (300 g) of butterscotch chips
- 1 cup peanut butter (smooth or crunchy)
- 1 bag of mini marshmallows
Melt butter in a large saucepan over medium heat. Add the butterscotch chips and the peanut butter. Stir constantly until all of the ingredients are melted together. Remove from the heat and let cool a few minutes (do this so that the marshmallows don't melt when you add them.)
Stir in the bag of marshmallows and mix well until all of them are coated. Pour into a 9 x 13 inch pan and allow to chill in the fridge (about an hour).
Once the squares are set slice them and store in the fridge for up to two weeks or freeze for up to 4 months.
Old Fashioned Puffed Wheat Squares
Puffed wheat isn't exactly everyone's idea of an amazing cereal. It's just a mild tasting puffed grain and let's face it, it's not exactly a flavor explosion. BUT take it and turn it into chocolate puffed wheat squares and it's a whole different story. This cereal is generally under 3 dollars for over 10 cups so this dessert is great to make if you need to feed a large group on a budget.
What You Need
- 2/3 cup butter
- 2/3 cup corn syrup
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 9 cups puffed wheat
- 9 x 13 inch pan
melt the butter in a large saucepan over medium heat. Add the brown sugar and corn syrup. Mix until melted. Stir in the cocoa powder. Bring the mixture to a boil for 1 minute while stirring constantly.
Let the syrup boil for a minute and then remove from the heat.
Dump in the puffed wheat and stir quickly to coat all of the cereal.
Press the mix into the pan and press down to create a firm surface. We usually use a wooden spoon for this. To get a nice even surface you can even press it down with clean hands.
Cool this at room temperate for at least an hour and cut it into 15 - 24 squares. You can also cover and chill in the fridge until the square sets.
Tip: If you like a less chocolate-y flavor you can use 1/3 a cup of cocoa rather than 1/2 a cup.