Butterscotch Peanut Butter Marshmallow Hearts
Ingredients
  • 4 cups 680 g premium butterscotch chips
  • 1 cup 227 g(2 sticks) unsalted butter, softened
  • 1 cup 175 g smooth peanut butter (I use Skippy or Kraft)
  • 6 cups mini flavoured multi-coloured marshmallows you can use all white if you need to
Instructions
  1. Line a baking sheet with enough parchment paper to have overhang on the sides.
  2. Melt everything, except the marshmallows, in a stainless steel bowl on top of simmering water, until smooth. Take off heat and stir in marshmallows.
  3. Pour and spread mixture onto prepared baking sheet with an offset spatula. You can sprinkle and press some loose marshmallows over top, if desired. Chill until firm.
  4. For hearts you out heart shapes by using a sturdy heart cookie cutter. For best results, push heart treat through cutter from bottom upwards. You may need to clean the cutter after every few cuts. If you rotate heart cut-outs side by side (one up, one down), you will end up with minimal bits leftover.
  5. You can also take the scraps and throw them into a icing-sugar based frosting, mix with electric mixer until incorporated and fluffy. I have a feeling, though, that you may see those leftover bits disappear before you get that far!
Sweetapolita's Notes

*This recipe can be divided in half if you are making squares. Use an 8" square pan and cut into bars.

**Best kept refrigerated. Freeze well in a freezer bag or plastic storage container.