A classic no-bake holiday square: peanut butter and butterscotch (or chocolate) fudge set around mini marshmallows.
Ann never had these growing up, but a friend posted a few pictures of making these during the 2020 holiday season. I asked for the recipe she used (from Food.com) and it turns out Bruce used to have these as a childhood treat. They turned out well, brought back nostalgic memories, and will continue to be a holiday treat.
Ingredients
- 115 g (½ cup) butter
- 250 g (1 cup) peanut butter
- 300 g (1 bag) butterscotch chips or chocolate chips
- 200 g (1 bag) mini marshmallows, white or coloured
- up to 200 g more mini marshmallows, 2 cups Rice Krispies or puffed wheat, or chopped nuts (optional)
Method
Put the bag of marshmallows in the freezer.
Grease a 23 × 33 cm (9 × 13 in) pan, or line it with parchment. If you only grease it, you can chill the pan in the freezer to speed up setting.
Melt the butter and peanut butter together in a double boiler over medium-low heat (or in a regular pan on low). Once melted, remove from the heat.
Add the butterscotch or chocolate chips and stir until melted and smooth. Stirring off the heat keeps the mixture from going grainy.
Let the mixture cool a little so it doesn’t melt the marshmallows, then stir in the marshmallows and any add-ins.
Pour the mixture into the prepared pan. Refrigerate until completely cool and firm, then cut into squares.
Notes
- To keep them over time, wrap each square in plastic wrap (or pack them in containers) and store in the fridge.