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| note: marshmallow layer is much thinner than pictured |
via Karen Lonergan
makes 24 squares
1 bag semi-sweet chocolate chips
1 bag butterscotch chips
½ cup smooth peanut butter
3 teaspoon canola oil
1½ cups mini marshmallows
Melt everything but the marshmallows in a cast iron pan over low heat. If you don’t have a cast iron pan, a regular sauté pan will work. Line a 9x9 inch pan with parchment paper. Pour half the melted mixture into the pan. Sprinkle with marshmallows. Pour other half over and, using a spatula, smooth the top surface to make even. Refrigerate overnight. Cut into squares and deliver these delicious little morsels to your favorite friends and teachers.
Don't double the recipe. If you want to do more than one batch, do them side-by-side.
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