Chocolate Confetti Squares
Chocolate Confetti Squares are a playful no-bake treat everyone will love! Soft colorful marshmallows are bound together with rich, melted chocolate and finished with a sprinkling of shredded coconut, creating a colorful, stained-glass look.
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This chocolate confetti squares recipe is a light treat that I remember always made me happy when I would see them on treat tables as a kid. I mean marshmallows are fine but colored marshmallows… they just taste better!
I love this recipe because not only is it fun and colorful but it is not your usual bake sale goodie. These dessert squares are soft, melt in your mouth and are soooo easy to make!
Ingredients You’ll Need
- Semi-sweet chocolate – I use chips but squares are fine too. For vegans, vegan chocolate chips work just as well.
- Unsalted butter – Always use unsalted butter in baking. You can add salt to a recipe, but you can’t take it out. So using unsalted gives you the ability to add only what you need.
- Peanut butter – Gives the chocolate flavor but also makes it creamier. Any no-nut butter will work as well.
- Cocoa powder – Deepens the chocolate flavor but also helps to create more of a chocolate paste so that the marshmallows have a “framework” of chocolate to rest.
- Vanilla and salt – just for flavor.
- Colored marshmallows – The soft colorful pillows give this recipe it’s stained-glass appearance. But if you can’t find colored marshmallows plain old white ones will do.
- Shredded coconut – Absolutely optional but it gives these squares a snowy appearance making them perfect for a holiday table.
Can This Recipe Be Made Vegan?
Absolutely, simply swap out the semi-sweet chocolate chips, marshmallows and butter for vegan versions of the same. They will swap out just the same with no modifications needed.
Step-By-Step Instructions
- Line a 9″ square baking pan with parchment paper. To get it to sit flat and tight into the pan I grease the inside of the pan first and then press the parchment paper in so it sticks, folding in the corners tight.
- In a medium pot over medium heat melt the butter.
- Remove the pot from the heat and add 1/3 of the chocolate chips to the hot butter. Stir until melted and continue one third at a time adding in the chocolate, stirring until all of the chocolate is melted and smooth. If the chocolate is starting to cool and melting slows down I like to sit the pot back on the warm element that is off to just add enough heat to get the melting process working again.
- Add in the cocoa powder and stir until smooth. The chocolate mixture will become thicker and drier. This is normal.
- Add the marshmallows to a large bowl and then add the chocolate mixture. Use your muscles and a wooden spoon or spatula to blend the marshmallows and chocolate until the marshmallows are evenly mixed in. They won’t be coated as much as mixed evenly between the pockets of chocolate.
- Add the marshmallow mixture to the baking pan and use the spoon or spatula to push the marshmallow mixture into place so that it is even in the pan. Give the top of the marshmallows a little push to make sure that they are all tightly nestled together but not too hard to squish them flat.
- Sprinkle the shredded coconut evenly over top, cover and let the confetti square recipe set in the fridge for about 3 hours before slicing into squares.
Storage & Freezing
These confetti squares can be stored for up to 5 days tightly covered in the fridge or for up to 2 months in the freezer. If freezing I recommend cutting them into squares first so you can pull out just what you need.
More Delicious Dessert Squares To Try
- Canadian Nanaimo Bars
- Lemony Lemon Blondies
- Newfoundland Date Squares
- Candy Cane Brownies
- Chocolate Peanut Butter Crisps
- Strawberry Crumble Bars
- Salted Caramel Brookies
Chocolate Confetti Squares
Equipment
- 9" Square Baking Dish
Ingredients
- ⅓ cup unsalted butter
- 2 cups semi-sweet chocolate chips
- ⅓ cup creamy peanut butter
- ¼ cup cocoa powder
- 2 tsp vanilla extract
- ½ tsp salt
- 1 bag colored mini marshmallows
- ⅔ cup shredded sweetened coconut
Instructions
- Line a 9" square baking dish with parchment paper.
- Add the butter to a medium-sized pot and melt over medium heat.
- Turn off the heat, add the chocolate chips a third at a time to the melted butter and stir until they are all melted and smooth.
- Add the peanut butter and stir until combined.
- Add the cocoa powder and stir until combined and smooth.
- Add the marshmallows to a large bowl with the chocolate mixture, and use a wooden spoon or spatula to mix the marshmallows and chocolate. You want the marshmallows to be mixed evenly so that there are pockets of chocolate throughout so the marshmallows will stick to them. It will look almost like messy brickwork with chocolate as the mortar.
- Add the marshmallow mixture to the baking dish and spread out evenly. Use the back of the spoon to press down slightly to ensure that the marshmallows stick to the chocolate. If they are loose they won't hold as squares.
- Sprinkle the top evenly with the coconut. Then cover and let chill in the fridge for 3 hours before cutting into squares and serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
