Chocolate Confetti Squares Recipe

I can never resist these chocolate confetti squares, packed with creamy peanut butter, melty chocolate chips, and fluffy marshmallows in every bite. One pan disappears fast, and you’ll see why.

I’m obsessed with Chocolate Confetti Squares because they hit every craving I pretend I’m not having. The texture is thick, chewy, and a little ridiculous, with semisweet chocolate chips giving that deep candy-bar bite and creamy peanut butter making everything taste richer than it has any right to.

And the confetti look? Pure fun, no fuss.

I love how these squares feel like the kind of treat I’d steal from the pan “just to even the edges,” then somehow end up with a plate. But honestly, I’m not sorry.

Sweet, bold, messy in the best way. Total snack-table chaos.

Always.

Ingredients

• Semisweet chocolate chips make it rich, melty, and not too sugary.
• Creamy peanut butter adds that salty-sweet thing everyone secretly loves.
• Unsalted butter keeps the squares soft, glossy, and totally snackable.
• Sweetened condensed milk brings the fudgy, chewy magic.

  Basically, it’s the glue.

• Vanilla extract rounds everything out so the chocolate tastes warmer.
• Salt keeps the sweetness in check, because candy bars need balance too.
• Mini marshmallows add squish, color pops, and a fun little bounce.
• Rainbow sprinkles make them party-ready.

  Plus, they’re just happy.

• Parchment or spray saves you from scraping chocolate off the pan.

Ingredient Quantities

• 2 cups semisweet chocolate chips
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter (1 stick)
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 1/2 cup rainbow sprinkles
• Cooking spray or parchment paper for the pan

How to Make this

1. Line an 8×8 inch pan with parchment paper or lightly coat with cooking spray and set aside.

2. Combine 2 cups semisweet chocolate chips, 1 cup creamy peanut butter, 1/2 cup unsalted butter, and the 14 ounce can of sweetened condensed milk in a heatproof bowl.

3. Melt the mixture over a double boiler or in 30 second bursts in the microwave, stirring between intervals, until completely smooth.

4. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt until evenly incorporated.

5. Remove the bowl from heat and fold in 2 cups mini marshmallows and half of the 1/2 cup rainbow sprinkles until distributed.

6. Pour the mixture into the prepared pan and spread it evenly with a spatula, pressing gently to remove air pockets.

7. Sprinkle the remaining rainbow sprinkles over the top and press a few extra chocolate chips into the surface if desired.

8. Refrigerate until firm, about 2 hours, then lift out using the parchment and cut into squares.

9. Store the squares in an airtight container in the refrigerator for up to one week.

Equipment Needed

1. 8×8 inch baking pan
2. Parchment paper or cooking spray
3. Heatproof mixing bowl
4. Saucepan for a double boiler or microwave-safe bowl if using a microwave
5. Rubber or silicone spatula for stirring and spreading
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spoon for stirring while melting
8. Sharp knife for cutting squares and a cutting board
9. Airtight container for storage

FAQ

Chocolate Confetti Squares Recipe Substitutions and Variations

• Semisweet chocolate chips: chopped bittersweet or dark chocolate, milk chocolate chips for a sweeter bar, or a 3:1 mix of cocoa powder and melted butter to mimic chocolate
• Peanut butter: almond butter, sunflower seed butter for a nut-free option, or cookie butter for a sweeter twist
• Unsalted butter: coconut oil (solid at room temperature), vegan margarine, or ghee for a richer, slightly nutty flavor
• Sweetened condensed milk: homemade by simmering whole milk and sugar until thick, equal parts evaporated milk plus granulated sugar dissolved and reduced, or dulce de leche for a caramel note

Pro Tips

1. Warm everything slightly before you start: let the butter and peanut butter sit at room temperature for 20 minutes and measure the marshmallows in advance. This makes melting smoother and prevents grainy chocolate.

2. If using a microwave, heat in 20 to 30 second bursts and stir well between each burst. Stop while a few streaks remain and keep stirring off heat until glossy. That residual heat finishes the melt without scorching.

3. Fold marshmallows in gently and only at the end. Overmixing can deflate them and change the texture. If you want extra chew, reserve a handful and press them into the top before chilling.

4. Press the mixture firmly and evenly into the pan to eliminate air pockets, then chill uncovered until just set. A quick 10 minute stint in the freezer can speed firming up, but avoid freezing fully or the texture will become brittle.

5. For cleaner squares, let the pan sit at room temperature for 5 to 10 minutes before cutting and use a sharp knife warmed under hot water and wiped dry between cuts. Store in the fridge layered with parchment to keep pieces from sticking.