Rosie Daykin’s Peanut Butter Marshmallow Slice

Make Slice

1. Lightly butter and line 9″ x 9″ pan with parchment paper, allowing paper to slightly overhang on 2 sides, creating little handles for easy removal. Set pan aside.
2. Place marshmallows in large mixing bowl and set aside.
3. In medium saucepan over medium heat, melt butterscotch chips, peanut butter and butter. Stir to fully combine.
4. Allow mixture to cool slightly, then pour over marshmallows. Use spatula or large spoon to gently fold marshmallows into peanut butter mixture, until fully coated.
5. Spread marshmallows into prepared pan and give pan a shake to help settle. Refrigerate for at least 60 minutes, until mixture has fully set.
6. Run small knife along the 2 edges of pan that don’t have parchment handles. Carefully remove slab from pan by lifting parchment and cut into 2″ x 2″ bars. Make sure to use 10″ knife to avoid having to drag knife across bars.
7. These bars will keep in airtight container in refrigerator for at least 2 weeks, or in freezer for up to 3 months.