You know those Butterscotch Confetti Squares? Yeah, you know, they’re the squares you can get at your local coffee shop and enjoy while having a cup of Joe. Well here’s the thing, EVERYONE I talk to seems to LOVE them! They are oh-so sweet, gooey, chewy and just loaded with sugar, fat and calories! I say let’s avoid them, but nooo, my husband and my brother are completely addicted to them. I was told by my oldest brother that unless I made a “healthier” version, going for a coffee and picking up a confetti square with my husband was just going to be their thing! I must admit, at first I wasn’t up to the challenge as I figured it would be impossible, but all it took was one evening of playing around with some ingredients and then this happened…
Yup, mission accomplished! I did it! They are super easy to make and as close to the real thing as I could get. I was able to make them without adding any butter, there are no butterscotch baking chips, and instead of using the fake sugary peanut butter I swapped it for an “all natural” peanut butter that listed only one ingredient: peanuts. 😉
Here’s the recipe:
Peanut Butter Marshmallow Bites
- 1 cup coconut oil (Always hexane free please!)
- 1 cup all natural smooth peanut butter (Well stirred, and then store in the fridge so that the oil doesn’t separate back to the top.)
- 1/2 cup 100% organic pure maple syrup
- 3 cups colourful mini marshmallows
- Add your coconut oil, maple syrup and peanut butter to a small saucepan and warm them up together over low heat. Heat them just slightly until the coconut oil has completely melted. Remove from heat and whisk thoroughly until the mixture is completely smooth. Note: Don’t overheat the mixture as you will melt the marshmallows when you add them. It is also key here to use coconut oil that is hard at room temperature so that the mixture can harden in the freezer.
- Remove from the heat and pour mixture into a glass bowl. Let the mixture cool in the fridge for 3-5 minutes. This step will help to evenly distribute the peanut butter mixture throughout the marshmallows. (I sometimes skip this step as I don’t always mind the fudgy mixture at the bottom with the marshmallows more on top.)
- Remove from the fridge, add your mini marshmallows and stir to coat.
- Pour mixture into a 9×9 ungreased pan and put them into the freezer for 30 minutes or until hard. Divide the pan and cut into 16 squares. Note: If the squares are too hard to cut you can let them sit out for five minutes before cutting. The first couple can be a little hard to get out, but after that it’s a breeze.
Note: Once cut, I like keeping these goodies in an airtight container in the fridge. This way I can treat myself, my children or guests to one with coffee, or as a treat after dinner. Avoid leaving them out on the counter as they will soften up too much if left out for too long.
So the verdict? My brother and husband went crazy over them! Yes they still have sugar (about 8g each) and personally the only real unhealthy ingredient here is the marshmallows, but hey, I had no choice but to include them!
Please feel free to let me know if you enjoyed them as much as we did in the comments below! 🙂
Recipe Makes: 20 Peanut Butter Marshmallow Bites
PureSense Health Clients:
- 1 Peanut Butter Marshmallow Bite = 1 Starch + 2 Fat