This is crack. Marshmallow crack to be exact. Its official name is “Butterscotch Confetti”, but anyone who doesn’t read Jean Paré’s Company’s Coming cookbooks refers to them as “Peanut Butter Marshmallow Squares”.
Either works for me.
In fact, we could call it dirt and I’d still eat it.
Not only are these squares completely addictive, they are also ridiculously easy. They are gluten free, no bake, kid-friendly and guaranteed to be a crowd pleaser. With just four ingredients, how can you go wrong?
The original recipe calls for melting the butterscotch chips, butter and peanut butter in a pot on the stove, but lately I’ve just been putting those all in a big bowl and microwaving until just melted. It’s such a time saver – you can thank me later.
The key is to make sure that the butterscotch mixture cools to lukewarm before you add your marshmallows, otherwise they’ll all melt. I’m sure that would taste equally delicious, but it might lose some of the visual appeal. Also, don’t do this with white marshmallows. You definitely need the coloured ones for this recipe.
And if you lick the pan clean, welcome to the club.
To start with, you probably need a cute assistant. Cute assistants make everything taste better.
See? These are guaranteed to be extra special peanut butter marshmallow squares.
Place the peanut butter, butter and butterscotch chips in a large saucepan and melt over low heat.
Stir constantly. Your cute assistant can help with this one. This will help the mixture melt more quickly without getting over-heated.
Once it’s melted and smooth, remove from heat and cool to lukewarm.
Add coloured marshmallows.
Stir to combine.
Transfer mixture to a greased square cake pan.
Grease a piece of waxed paper and place greased-side-down over mixture.
Press down firmly.
Remove wax paper. Voila!
Chill until firm and cut into squares.
Try not to eat the whole pan.
But if you do, at least you can whip up another batch in a few minutes, right?
Recipe from Jean Paré’s 150 Delicious Squares cookbook.
Yield: 16 squares
- 1 cup butterscotch chips
- ½ cup smooth peanut butter
- ¼ cup butter
- 9 oz (250g) bag of miniature coloured marshmallows
- Grease an 8 inch square pan and set aside.
- Combine butterscotch chips, peanut butter and butter in a large saucepan and heat on low. Stir constantly until chips are almost melted. Remove from heat and stir until smooth.
- Let stand for about 15 minutes, until mixture is lukewarm.
- Add marshmallows and stir until coated.
- Grease a piece of wax paper and use it to press the mixture firmly into prepared pan. Chill until firm. Cut and serve.