Confetti Butterscotch Marshmallow Cups

If you love marshmallows and butterscotch, then you cannot go wrong with these Confetti Butterscotch Marshmallow Cups! They are loaded with mini marshmallows and a combination of peanut butter with butterscotch chips that is just so delicious. Preparing them in muffin tin paper liners makes sharing even easier!

Butterscotch is sweet and indulgent, it’s a flavour combination that combines that of browned butter, molasses, and caramelized sugar. Now, pair that with smooth peanut butter and it’s a flavour combination that is out of this world! Confetti Butterscotch Marshmallow Cups are prepared with simplified versions of those ingredients, but also with colourful mini marshmallows too!

When I was a boy, one of my favourite snacks was a pudding cup. I don’t think we called them pudding cups like kids do now, we just called them pudding. And, they were not in those cute little plastic cups with the peel-away lid either. Nope, our pudding cups were actually in cans with a peel-back metal lid. Is there anyone in their 40s like me that can remember this? The brand was Hunt’s. I think they’re long gone because I have not seen those canned puddings since the 1980s.

Needless to say, butterscotch was my favourite and was closely followed by tapioca and then chocolate. That’s why these Confetti Butterscotch Marshmallow Cups had to be made. Because, the best snacks and treats are those that bring back the best of memories, right?

NO-BAKE RECIPES

I used to think that the term no-bake meant that a recipe was more of an assembly-type recipe. Something like a salad, for example. It sounds simple enough, right? Toss the lettuce and any other veggies you want into a bowl. Top it with cheese, croutons, avocado, hard-boiled egg, etc. Add some dressing and you’re all done! But, no-bake actually just means no baking. There still might be some stove-top cooking needed – or even a microwave, for that matter.

To prepare these Confetti Butterscotch Marshmallow Cups, you will need to use your microwave. So, even though they’re no-bake and kid-friendly, you will still need some way to melt the butterscotch chips. You could use a stovetop too. I’d still consider this recipe to be no-bake!

Some other no-bake-type holiday recipes you might enjoy are these Rudolph’s Red Nose Cookies. Hairy Moose Droppings are delicious and always quite the conversation starter! Just like these Caramel Peanut Slices were a favourite of my mom’s so were these Marshmallow Coconut Balls and so were these Christmas Crunch Cookies. You can find many more no-bake cookie recipes here at Lord Byron’s Kitchen by using the search field at the top of this page.

LORD BYRON’S 12 SNACKS & TREATS OF CHRISTMAS

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to my last Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Snacks & Treats of Christmas. Unlike the 24 Cookies of Christmas series that ended a few days ago, this series will focus on easy-to-make snacks and treats that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require the help of a microwave rather than an oven. And, a bunch of them will involve more assembly-type tasks rather than preheating, beating, whipping, etc.

Just like every other series that I’ve shared here, this series will also see a new snack or treat recipe shared with you, Dear Reader, each and every single day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday snacks and treats year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Snacks & Treats of Christmas! Fresh off of my 12 Edible Wreaths of Christmas, my 12 Bars and Squares of Christmas series, and Volume 5 of my annual 24 Cookies of Christmas series, I’m ready to plow through the next 12 days with you once again.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature! You can use salted or unsalted butter. There will be no difference in taste or appearance once all is said and done. Use what you have on hand.
• Peanut Butter – Use smooth peanut butter. I have not tested this recipe with natural peanut butter and to be frank, I don’t think natural peanut butter will work without some adjustments.
• Butterscotch Chips – Butterscotch chips are warming and sweet, which makes them great in baked goods.
• Mini Marshmallows – Even though I’m using mini multi-coloured marshmallows, you can use the white ones or even Dandies vegan marshmallows.

LET’S TALK PEANUT BUTTER!

Before you are tempted to send me an email or a comment knocking my choice of peanut butter that is not natural and organic, hear me out! This recipe will not work with natural peanut butter. I repeat, this recipe will not work with natural peanut butter. There, I said it. Now, if you go ahead and make this recipe using natural peanut butter and it comes out a big, wet mess, you cannot blame me.

John.e uses only natural peanut butter, but I do not. I do not like it at all. Yes, it’s healthier and better for me, but I’d rather not eat it at all if I have to choose the natural stuff. I grew up on Kraft or Jiffy peanut butter and it’s the only peanut butter I ever use.

For these Confetti Butterscotch Marshmallow Cups, you have the choice of smooth peanut butter or crunchy. But, you do not have a choice between all-natural and sugar-laden, mass-produced stuff. The cups will not hold together properly. Mostly, it certainly will not taste right. If you are completely against using non-natural peanut butter, as harsh as it may sound, this recipe is most certainly not for you.

DANDIES VEGAN MARSHMALLOWS

Now, if you just so happen to click on the link for Dandies in the list of ingredients, you will note that the brand has both large and mini marshmallows. Depending on the time of year, they also have flavours like pumpkin and peppermint – and now maple too!

This post is not sponsored by Dandies, and I don’t want you to think that I’m preaching veganism at you, because I am far from vegan. However, whenever I find a product that I love, I always share it with you. You most certainly don’t have to be vegan to enjoy Dandies marshmallows. They also have no artificial colours or flavours, which is always a bonus.

If you have any friends or family with food allergies, you might want to consider using Dandies as well. Unlike real marshmallows, there’s no corn syrup, they are kosher, and have no GMOs. Dandies are manufactured in a gluten-free environment and are free from many common allergens such as wheat, peanuts, tree nuts, dairy, eggs, shellfish, fish, mustard, corn, and sesame. Seriously, what do you have to lose!?

In the spirit of full disclosure, I will tell you that a representative from Dandies did reach out to me after reading one of my previous recipes using their product. They offered to send me marshmallows twice now – one of those shipments being the maple marshmallows used in this recipe. Still, I would not promote the product without fully supporting it. Honestly, they taste wonderful and I’m not sure I could tell the difference between a vegan marshmallow and a “real” one! They’re really that good! So, thank you, Dandies!

HOW TO MAKE CONFETTI BUTTERSCOTCH MARSHMALLOW CUPS

Before you start, line two 12-cup muffin tins with paper muffin liners and set aside. Next, transfer the butter, peanut butter, and butterscotch chips to a large microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring well with a rubber spatula between each interval until the mixture is creamy and smooth. Remove the mixture from the microwave and set it aside to cool for 5 minutes.

Once cooled, add the mini marshmallows and fold them in with a rubber spatula. Portion the mixture into the prepared muffin tins. Set aside to cool and set at room temperature for two hours. Transfer to the fridge for another hour. Remove the cups from the muffin tins and store them in a food-safe container. Keep refrigerated.

STORING, PACKAGING, & FREEZING

When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Confetti Butterscotch Marshmallow Cups, you certainly can! Once the butterscotch mixture has hardened, pack them into food-safe containers. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these for up to three months. If you plan to give previously frozen cups as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

With all of that said, you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!