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Peanut Butter Confetti Cake

 This Peanut Butter Confetti Cake is a family favourite recipe!  Full of delicious peanut butter, butterscotch and marshmallow flavours!

Every Easter my family looks forward to this dessert!  It’s so mouthwatering good.  Once you have one bite you won’t be able to stop!  Trust me on this one.  Me, myself & I finished off half of it all by ourself.

Peanut Butter Confetti Cake

A classic recipe.

This is one of those recipes that has been around in our family for as long as I can remember.  Peanut Butter Confetti Cake would appear every year at Easter when either my Mom, Grandma or Aunties made it…it’s a classic.  Funny thing though, when I was a kid I actually didn’t love it like I do now.  Now, I cannot get enough of it, which is why I don’t make it very often.  In fact I only make it at Easter time.  Some people make it for Christmas, but I like it for Easter because the pastel colours seem to be perfect for this time of year.

Peanut Butter Confetti Cake

Peanut Butter Confetti Cake

Recipe Tips:

  • Marshmallows:  I always use the mini fruit flavoured marshmallows, but feel free to use regular mini marshmallows.
  • Peanut Butter:  Use creamy peanut butter for this recipe.  Do not use natural peanut butter.
  • Let it cool.  Let the butterscotch chip, butter and peanut butter mixture cool slightly before adding the marshmallows.  You don’t want the marshmallows to melt.
  • Do NOT boil.  The butterscotch chip, butter and peanut butter mixture just needs to be melted together…you don’t need to boil it. If the mixture boils, it will become hard.
  • Makes a big batch. This recipe makes a pretty large batch.  I have learned over the years to actually cut the recipe in half when I’m serving just our family of 5.  But if I’m getting together with a larger group of family, I will make a large batch…and you can bet by the end of Easter weekend it’s gone.  Gone with the wind.

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Peanut Butter Confetti Cake

This Peanut Butter Confetti Cake is a family favourite recipe!  Full of delicious peanut butter, butterscotch and marshmallow flavours!

  • Prep Time: 15 minutes
  • Cook Time: -26861528 minutes
  • Total Time: 75 minutes
  • Yield: 36 squares 1x

Ingredients

Units Scale
  • 1 cup creamy peanut butter
  • 1/2 cup butter
  • 2 (300 gram) packages of butterscotch chips
  • 1 (400 gram) package of mini coloured marshmallows

Instructions

  1. In a saucepan over low to medium heat, melt the butter, butterscotch chips and peanut butter together, stirring constantly.  Do not let the mixture boil.  All you want to do is melt everything.
  2. Let the mix cool for a few minutes before you add the marshmallows, so you don’t melt them.
  3. Mix thoroughly.
  4. Then transfer to an 8 x 8 ” square dish.
  5. Refrigerate, and serve when cooled completely.
  6. This square is best kept in the fridge between snacking!

Notes

You could easily cut this recipe in half.  I do this for our family of 5, and there is plenty!

Keywords: confetti cake

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Peanut Butter Confetti Cake

 

Peanut Butter Confetti Cake

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This is an old post that I updated with new pictures and republished!

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36 Comments

    1. I grew up on this version of using 1/2 butterscotch chips and 1/2 chocolate chips. I still use that recipe and everyone I know like my 1/2 and 1/2 version better.

  1. I make these for Christmas and never thought of making them for Easter. It makes sense with those colours though. I love them so much!! Great photos 🙂

  2. The mixture crystallized and I couldn’t mix the marshmallows in. Other recipes have the butterscotch chips added to the peanut butter and butter after removing from heat. This recipe is also too big for 8×8 pan. It would fit into an 9×11 better.

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