Peanut Butter Confetti Squares

• Gluten free

• Condiments

  • 1 cup Peanut butter, smooth

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 2 (300 g packages Butterscotch chips
  • 1 package Coloured marshmallows, mini

Found on faithfullyglutenfree.com

Description

Ingredients

• 2 (300 g) packages Butterscotch Chips (I used Hersheys)
• 1 cup (250 ml) smooth peanut butter
• 1/2 cup (125 ml) unsalted butter
• 1 package (400 g) mini coloured marshmallows (I used Kraft Jet Puffed Fruit Flavoured Minis)

Directions

• Line an8x8-inchor 9x9-inch (20x20-cm or 23x23-cm) baking pan with parchment paper.
• In a large heavy bottom sauce pan, melt the butterscotch chips, peanut butter, and butter over low heat, stirring regularly. If you try to speed this process up, it will get lumpy. It takes 8-10 minutes to do this slowly.
• Once the peanut butter mixture is completely smooth, remove from heat and let it sit for 5 minutes to cool slightly.
• Stir in all the marshmallows, until they are all evenly coated.
• Scrape into the prepared baking pan, and level with the spatula. An 8x8-inch pan makes a thick bar, so if you want them a little thinner, use a 9x9-inch pan.
• Refrigerate for at least 2 hours before serving. Squares are best stored in the refrigerator.