Peanut butter + marshmallow = bliss.
This is by FAR my most asked-for recipe. With the weather warming up, its a quick easy, no-bake dessert that every one will love, so there is no need to heat up your house by pre-heating the oven. Sugar Plum is teething, my house is falling apart and the two toddlers I babysit are going through a “why” phase…
“Why are you wearing a jacket?” because its cold…
“Why is it cold?” because its raining…
“Why is it raining?” I AM NOT A METEOROLOGIST. I DON’T KNOW.
I am falling apart… and I need gooey PB marshmallow bars to hold me together.
Since nothing else in my life is easy right now, I was happy to find this recipe to be fairly simple.
What you’ll need:
7 Tbs salted butter
4 cups of mini marshmallows
1 cup rice krispie
11 oz bag of butterscotch chips
2/3 c. of peanut butter
In preparation, line a 9×11 pan with parchment paper. In a sauce pan over medium heat, melt the butter, butterscotch chips, and peanut butter. Stirring constantly, make sure all ingredients are melted and fully incorporated. In a separate bowl, have your marshmallows and krispies ready [you can forego the krispies or pretzels and just add an additional cup of marshmallows if you’re not into the crunch]. Once the stovetop mixture is melted, remove from heat and let it sit for about 5 minutes, stirring occasionally [if you pour the hot mixture over the marshmallows too soon, it will melt the marshmallows]. Once the mix has cooled, pour 2/3 of the saucepan over your mallows and krispies. Fold the mallows into the peanut butter until their coated. Pour your mallows into the 9×11 pan, and then dump the rest of the saucepan peanut butter, over it. Let it harden in the fridge for 2 hours, or in the freezer for 1. Enjoy!