Confetti Marshmallow Squares (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1⅓ cups butterscotch chips
02 -
1¼ cups smooth peanut butter
03 -
6 tablespoons salted butter
04 -
2 teaspoons vanilla extract
05 -
½ teaspoon salt
06 -
14 ounces rainbow colored mini marshmallows
# Instructions:
01 -
Line a 9-inch square pan with parchment paper and spray lightly with oil.
02 -
In a saucepan, combine butterscotch chips, peanut butter, and butter. Heat over medium-low, stirring constantly until chips have melted and mixture is smooth.
03 -
Add salt and vanilla extract to the mixture and stir to combine.
04 -
Set aside 1 cup of marshmallows. Add remaining marshmallows to the butterscotch mixture and fold to combine. Ensure mixture is cool enough not to melt marshmallows but warm enough to stir easily.
05 -
Press mixture firmly into prepared baking dish. Cover top with reserved marshmallows, gently patting down to ensure they stick.
06 -
Refrigerate for at least 1 hour or until solid. Cut into squares before serving.
# Notes:
01 -
Can chop regular marshmallows if mini ones aren't available
02 -
Store in airtight container in refrigerator for up to 1 week
03 -
Work quickly when adding marshmallows so mixture doesn't set