Ingredients (makes 25)
4 tablespoons unsalted butter
1/2 cup smooth peanut butter
1 cup butterscotch chips
8 oz multicolored mini marshmallows
1. In a medium pot over lowest heat, melt butter and peanut butter. Add butterscotch chips and stir constantly until melted and smooth. The chips may take a while to fully melt but do not increase heat. Alternately, this can be done in a microwave.
2. Once melted, remove the pot from the heat. While cooling, butter a 9 x 9 inch baking pan. Line with wax paper and butter again.
3. Once the pot has cooled enough that you can comfortably touch the bottom, mix in the marshmallows until well coated with sauce. Marshmallows may melt if added to sauce that has not sufficiently cooled.
4. Spread mixture in the baking pan and use the back of a spoon to even out the surface. Place in the fridge for several hours or overnight. Using a sharp knife cut into 25 squares. Store in an airtight container for 2 weeks in the fridge or 3 months in the freezer; separate layers with wax paper to prevent sticking.