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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 c. (1 stick) butter
1 c. smooth peanut butter
11 oz. pkg. butterscotch chips or morsels
2/3 of a 10.5 oz. bag Multi-Colored Miniature Marshmallows
Butter an 8-inch square baking dish or pan. Cut a double-thick sheet of foil large enough to overlap both sides by 3 inches. Smooth foil into pan pressing out all the creases. Lightly butter the foil.
In a large saucepan over low heat, stir the butter & peanut butter together until melted & smooth. Add butterscotch morsels and continue stirring until they are melted. Cool mixture until you can hold the bottom of the pan with your hands. This will ensure that the marshmallows do not melt into the mixture! Then using a rubber spatula, fold the marshmallows in until they are well coated with the butterscotch mixture. Spread evenly in prepared baking dish or pan. Refrigerate for several hours or until set.
Pull bars out using both sides of foil. Peel foil off and place on a cutting board. Cut into small bars. Store in a covered tin between sheets of waxed paper.
Candy will keep in a covered tin between sheets of waxed paper for up to 7 days. I like placing them in individual foil muffin-cup liners.
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BUTTERSCOTCH CONFETTI SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 c. (1 stick) butter
1 c. smooth peanut butter
11 oz. pkg. butterscotch chips or morsels
2/3 of a 10.5 oz. bag Multi-Colored Miniature Marshmallows
Butter an 8-inch square baking dish or pan. Cut a double-thick sheet of foil large enough to overlap both sides by 3 inches. Smooth foil into pan pressing out all the creases. Lightly butter the foil.
In a large saucepan over low heat, stir the butter & peanut butter together until melted & smooth. Add butterscotch morsels and continue stirring until they are melted. Cool mixture until you can hold the bottom of the pan with your hands. This will ensure that the marshmallows do not melt into the mixture! Then using a rubber spatula, fold the marshmallows in until they are well coated with the butterscotch mixture. Spread evenly in prepared baking dish or pan. Refrigerate for several hours or until set.
Pull bars out using both sides of foil. Peel foil off and place on a cutting board. Cut into small bars. Store in a covered tin between sheets of waxed paper.
Candy will keep in a covered tin between sheets of waxed paper for up to 7 days. I like placing them in individual foil muffin-cup liners.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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