Basically the name says it all. With Spring finally here, these have such soft spring/Easter colors, these are perfect for your desert tray. Whenever I make these, they are typically the first to go.
What you will need;
1/2 cup butter (you could use margarine, but butter is much more of a richer taste)
1 cup Peanut Butter
1 small package of butterscotch chips
2 cups of colored mini marshmallows
First in a large saucepan, on low heat start melting the butter. Add in the peanut butter and butterscotch chips. Stir until it is all melted, but make sure it doesn’t start to cook to the bottom. Remove from heat. Keep stirring every two minutes, for about 10 minutes until you can dip your finger in it and it doesn’t feel hot, but a nice like warm. Spread your marshmallows on your non-stick pan, or for ease place wax paper as a liner. Pour the butterscotch mixture over the marshmallows. Lightly shake the pan to make it even and place in fridge right away. Let cool for atleast 3 hours up to 2 days. Pull out of the fridge, let it warm naturally for about 10 minutes and remove from pan. Then cut up in squares and enjoy!!!