Butterscotch Marshmallow Bars Food

BUTTERSCOTCH MARSHMALLOW BARS RECIPE

Steps:

• Spray a 9x13-inch pan with non-stick spray or line with waxed paper or parchment paper.
• To a large, deep saucpan over medium-low heat, add butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted and smooth.
• Remove from the heat and fold in peanuts, cereal, and marshmallows. Gently fold until everything is evenly coated.
• Pour the mixture into your prepared pan spread to evenly.
• Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into bars.
• Store either on the counter or in the refrigerator in an airtight container.

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOWS BARS (AKA CONFETTI BARS)

Steps:

• In a large non-stick skillet (or saucepan) on medium heat, add the butter, peanut butter, and butterscotch chips (in that order) to the pan, whisking frequently until the mixture is completely melted and uniform in texture.
• Remove from heat and let it cool for at least 30 minutes* (see first note). It should be cool enough for you to be able to place your hand on the bottom of the skillet.
• After the peanut butter mixture is cooled, stir in three cups of marshmallows, making sure to thoroughly coat the marshmallows with the mixture.
• Grease and line a 8-inch square pan with parchment paper. Then pour the mixture into the pan. Top with the remaining marshmallows, pressing down lightly so that comes in contact with the sticky peanut butter mixture.
• Cover and chill in the refrigerator for at least 2 hours or until firm. Cut into pieces and enjoy.

BUTTERSCOTCH BARS

Steps:

• In a medium-sized pot, over low heat, melt butter and sugar together. Cool.
• Beat in the egg.
• Stir in remaining ingredients.
• Spread in a greased and floured 8 x 8" square pan.
• Bake in a preheated 325°F oven for 20-25 minutes.
• Cool. Cut into bars.

BUTTERSCOTCH MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
• Press in an 8-inch square pan.
• Refrigerate.
• Cut in squares.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

CHOCOLATE MARSHMALLOW CREAM BARS

Steps:

• Preheat oven to 350°F.
• 1st layer:.
• Cream the 1st three ingredients.
• Add vanilla, eggs, flour, salt.
• Spray and flour a 10x15-inch cookie sheet type pan.
• Spread creamed mixture into pan.
• Bake for 20 minutes.
• 2nd layer:.
• Spread evenly the marshmallow cream on the first layer when still partially warm.
• 3rd layer:.
• melt over low heat the peanut butter, chocolate chips, and butterscotch chips, blend well.
• Add the Rice Krispies.
• Spread this mixture over the top of the marshmallow cream layer a spoonful at a time.