34 butter marshmallow butterscotch squares Recipes

semi-sweet chocolate chips, butterscotch chips, peanut butter, marshmallows, dry roasted peanuts

margarine, smooth peanut butter, butterscotch chips, marshmallows

semi-sweet chocolate chips, butterscotch chips, smooth peanut butter or 1/2 cup chunky peanut butter, white miniature marshmallows, dry roasted peanuts

smooth peanut butter, marshmallows (fruit flavoured), chopped walnuts, butter or 2 tbsp margarine, butterscotch chips

golden grahams cereal, marshmallows, butterscotch chips, peanut butter, corn syrup, butter, vanilla

butter, smooth peanut butter, chocolate chips ( or you can use butterscotch chips ), marshmallows ( or 250 g bag of mini )

butter, butterscotch chips, peanut butter, colored marshmallows

butterscotch chips, brown sugar, butter, egg, flour, baking powder, salt, marshmallow, nuts, chopped, vanilla extract

semisweet chocolate chips, butterscotch chips, peanut butter-creamy or chunky, marshmallows, dry roasted peanuts

milk chocolate chips, butterscotch chips, creamy peanut butter, butter, granulated sugar, evaporated milk, marshmallows, vanilla, chopped peanuts, caramels, whipping cream

icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine in a small saucepan ; stir over low heat until melted, spread onto the bottom of a lightly greased 13 x 9-inch pan ., refrigerate until set., butter or margarine, granulated sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, chopped salted peanuts, melt butter in a heavy saucepan over medium-high heat, stir in the marshmallow creme , peanut butter & vanilla extract. add peanuts., spread over first layer. refrigerate until set., caramel layer, caramels, whipping cream, combine caramels & cream in a saucepan, stir over low heat until melted & smooth. spread over the filling. refrigerate until set., icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine chips & peanut butter; stir over low heat until melted, pour over the caramel layer ., refrigerate for at least 1 hour., cut into 1-inch squares. store in the refrigerator. yields about 8 dozen .