Ingredients
cooking spray
2cupsbutterscotch chips
1cuppeanut butter
4tbspbutter
1tsppure vanilla extract
10ozmini rainbow marshmallows
Preparation
Line an 8×8-inch baking pan with parchment paper.
In a medium pot on medium heat, whisk together the butterscotch chips, peanut butter and butter for 2 minutes until smooth.
Turn off the heat, whisk in the vanilla extract and let cool for 15 minutes.
Fold in ¾ of the marshmallows and pour into the baking pan, then sprinkle the remaining marshmallows on top and press them into the mixture to adhere them.
Place the baking pan into the refrigerator for at least 2 hours before cutting into 12 pieces and serving.
