A delightful no-bake treat combining the creamy richness of peanut butter with the sweet chewiness of marshmallows, perfect for any occasion.
In a saucepan, melt the butter, peanut butter, and butterscotch chips over low heat, stirring constantly until smooth.
Keep the heat low to prevent the mixture from burning or separating.
Remove the saucepan from heat and let the mixture cool slightly to avoid melting the marshmallows.
Cooling the mixture slightly ensures the marshmallows retain their shape.
Stir in the mini marshmallows until evenly coated.
Gently fold the marshmallows in to avoid crushing them.
Pour the mixture into a greased baking dish and spread it evenly.
Use a spatula to press the mixture down gently for an even layer.
Refrigerate the dish until the mixture is firm, about 1 hour.
Cover the dish with plastic wrap to prevent the bars from absorbing fridge odors.
Cut into squares and serve chilled.
Use a sharp knife for clean cuts and wipe the blade between slices.
