Ingredients
Ingredients
- 1 package butterscotch chips (300g, e.g., Chipits)
- 1 cup crunchy or creamy peanut butter
- 1/2 cup butter
- 1 package rainbow miniature marshmallows (250g)
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Marshmallows: Place the bag of rainbow miniature marshmallows in the freezer to chill while you prepare the other ingredients. Line an 8×8 inch baking pan with parchment paper for easy removal later.
- Melt Wet Ingredients: In a medium saucepan, add the butterscotch chips, peanut butter, and butter. Melt them together over low heat, stirring continuously until the mixture is smooth and homogenous. Remove the saucepan from the heat and allow it to cool slightly; this step is crucial so the marshmallows do not melt when incorporated.
- Fold in Marshmallows and Vanilla: Quickly add the vanilla extract and frozen marshmallows into the melted mixture. Gently fold them in using a spatula to ensure the marshmallows remain intact and evenly distributed.
- Spread into Pan: Transfer the mixture into the lined baking pan. Use a spatula or the back of a spoon to gently press and spread the mixture evenly across the pan’s surface.
- Chill to Set: Place the pan in the refrigerator and chill for approximately 1 hour or until the squares are firm enough to cut.
- Slice and Store: Once set, remove the squares from the pan using the parchment paper. Slice into 20 even squares. Store the squares in an airtight container in the refrigerator or freezer to maintain freshness.
Notes
- Using frozen marshmallows helps prevent them from melting into the mixture for better texture.
- You can substitute crunchy peanut butter with creamy based on your preference.
- For easier cutting, warm the knife slightly before slicing the squares.
- Store the squares chilled to keep them firm, especially in warm environments.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
