Tutti Frutti Butterscotch Squares

By now it might be becoming obvious that I have a small obsession with marshmallows. I told my mother recently that some people have world peace as their life’s work but for me, it just might all come down to marshmallows, I just love them. So yet again I present a marshmallow recipes: Tutti Frutti Butterscotch Squares.

Some people may know this recipe, an old favorite of church socials and family reunions as Marshmallow Slice but to me, when the type of marshmallows that are used in this recipe are called “tutti frutti”, it’s time to rename a classic.

The Tutti Frutti Butterscotch Square are a quick recipe, especially given how festive and tasty they are. Collin Murray certainly enjoyed them, though I might add that even though this recipe only makes enough to fill a nine by nine square pan, it makes at least 30 small cut squares because of it’s rich and delectable tutti frutti-ish flavor.

Tutti Frutti Butterscotch Squares (adapted from the Calgary Highland Dance Association Cooking Favorites)

Makes 1 9-inch square pan

2 ½ cups tutti frutti mini marshmallows

2 packages butterscotch chips (300g or 10.5 ounces)

½ cup unsalted butter

½ cup creamy peanut butter

1 teaspoon vanilla extract

Pinch of kosher salt

Before you begin, place the marshmallows in the freezer and allow for them to firmly freeze, about one hour.

In a large bowl set over a pan of slowly simmering water, combine the butterscotch chips, peanut butter, and butter. Allow to mixture to slowly melt, stirring occasionally. When melted, stir in the salt and vanilla. The mixture will be quite stiff, so you will need to work quickly. Take the bowl off of the pan and swiftly mix in frozen marshmallows using a wooden spoon or your hands. Press into pan and allow to cool in the refrigerator for at least one hour; cut into squares and Enjoy.

Store squares in a container tightly wrapped with plastic wrap.

Comments
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