Butterscotch Confetti

One of Stuart’s favourites.


  • 1/4 c butter, melted in a saucepan
  • 1/2 c smooth peanut butter
  • 1 pkg butterscotch chips, 300 g
  • 1 small bag mini marshmallows, various colors


  • Add butterscotch chips to melted butter in saucepan and stir on very low heat until melted.
  • Cool saucepan until you can hold your hand on bottom of pot.  Do not let cool completely.
  • Stir in marshmallows until well coated.
  • Press mixture into 9″ x 9″ pan lined with parchment paper or wax paper
  • Refridgerate and then cut into squares.  Freezes well.

Thanks to Company’s Coming Squares cookbook.

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