1 package butterscotch chips
1 cup creamy peanut butter
½ cup butter
1 package miniature marshmallows
1 tsp vanilla
1. Put bag of marshmallows in the freezer and line an 8×8 pan with parchment paper.
2. Melt butterscotch chips, peanut butter, and butter, over low heat, stirring until smooth. Remove from heat, and let cool to ensure the marshmallows don't melt in next step.
3. Quickly fold in vanilla and marshmallows.
4. Spread mixture into 8×8 or 9×9 inch pan lined with parchment paper and gently spread with a spatula or spoon.
5. Refrigerate until firm. Approximately 1 hour.
6. Remove from pan and slice into squares. Store squares in refrigerator or freezer.
Typically before I start making the recipe I throw the bag of marshmallows in the freezer. This way the marshmallows don’t melt when the peanut butter mixture is still slightly warm and hits them.
Not only does refrigerating them help them firm up faster so you can eat them faster, but these squares taste way better cold. The creamy peanut butter base with the cold marshmallows is just a match made in heaven!
Believe it or not, these are even BETTER when they are frozen.
It’s a quick recipe that comes together within 5 minutes and probably takes about an hour to set before you can cut them into bars. But you can speed up the cooling time by sticking the bars in the fridge! Or if you live in a cold climate like me, stick them outside or on your porch, which acts as a second fridge all winter season.
Use mini muffin pans with decorative liners for just the right size.