- 11 oz. bag butterscotch chips
- ¾ cup creamy peanut butter
- 7 tbsps. Butter
- 4-5 cups mini marshmallows
Line an 8×8” baking pan w/ nonstick foil, and set aside. Pour marshmallows into a lg. bowl, and set aside. In a med. Saucepan, melt the remaining ingredients until smooth. Remove from heat and let cool about 5 min., stirring occasionally. Pour mixture over marshmallows, and stir carefully until marshmallows are coated. Pour into pan, and refrigerate for a couple of hours so that it sets.