Recipe
December 19, 2023
Rosie Daykin’s Peanut Butter Marshmallow Slice
“It wouldn’t be the holidays at our house without this silly little slice! I love to share large platters of a variety of baking when entertaining during the season and, somehow, these treats always disappear first!”
Directions
Yield: Makes 12 Slices
Make Slice
- 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.
- Place marshmallows in large mixing bowl and set aside.
- In medium saucepan over medium heat, melt butterscotch chips, peanut butter and butter. Stir to fully combine.
- 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.
- Spread marshmallows into prepared pan and give pan a shake to help settle. Refrigerate for at least 60 minutes, until mixture has fully set.
- 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.
- These bars will keep in airtight container in refrigerator for at least 2 weeks, or in freezer for up to 3 months.
Photographer:
Angus Fergusson
Source:
Rosie’s recipes are excerpted from Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery by Rosie Daykin. Appetite by Random House, 2013, $35.
Stylist:
Food styling by Ashley Denton