Ingredients
Method
- Line an 8×8 or 9×9-inch square pan with parchment paper.
- In a medium saucepan, melt the peanut butter, butterscotch chips, and butter over medium-low heat, stirring until smooth. Remove from heat and let cool slightly.
- Once the mixture has cooled, fold in the marshmallows and vanilla extract. Stir gently but quickly to avoid melting the marshmallows completely.
- Pour the mixture into the prepared pan and spread it evenly using a spatula.
- Refrigerate for at least 1 hour, or until firm.
- Remove from the pan using the parchment paper, slice into squares, and serve.
Notes
- Freezing the marshmallows before adding them to the mixture will prevent them from melting into the peanut butter mixture.
- You can substitute butterscotch chips with chocolate chips if you prefer a chocolatey twist.
- For a crunchier texture, you can add Rice Krispies or chopped nuts like peanuts or almonds.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Nutritional Facts (per square):
| Nutrient | Amount per square |
|---|---|
| Calories | 238 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Unsaturated Fat | 6g |
| Cholesterol | 12mg |
| Sodium | 121mg |
| Total Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 3g |