I have a confession to make: these.
Those peanut butter-butterscotch chip-rainbow mini marshmallow lovelies that remind me of parties at my great Aunt’s house, when she put out plates of dainties that included these and Nanaimo bars – the ones I’d swipe the quickest. I still do. I used Easter as an excuse to make them – everyone needs some pastel colours in their weekend, right? – because I still haven’t managed to reconcile the fact that I’m a grownup and I can make a batch of peanut butter marshmallow squares anytime I want and eat the whole thing myself in front of the TV.
It gets worse: I love them frozen. Like so many desserts of their ilk, I have in the past attempted to hide them from myself in the freezer, falsely thinking that their frozen state would deter me from eating them until they’re gone. (This doesn’t work with brownies, either.) Frozen, the marshmallows take on a chewy texture, the butter and peanut butter keeping their delicious carbonite enclosure from freezing solid, so that they’re extra firm, yet easy on the teeth. Part of me wants to make a batch with dark chocolate, but it seems like blasphemy.
Some people put coconut in theirs, and you see the odd version with walnuts. I like straight-up marshmallows, but the addition of coconut is acceptable – especially when you have large curls of it in your baking cupboard. Make sure you wait for the peanut butter goo to cool down a little before you stir in the marshmallows – and whatever you do, don’t stand around taking pictures of them slightly submerged, or you’ll wind up with swirls of melted marshmallow, which isn’t entirely bad. (If you like, pop the marshmallows in the freezer for a bit to prevent them from melting.)
Peanut Butter Rainbow Marshmallow Squares
1/2 cup butter
1 cup peanut butter
1 pkg (300 g) butterscotch chips
3-4 cups rainbow mini marshmallows (or white, if you must)
1/4-1/2 cup shredded coconut (optional)
In a medium saucepan, melt the butter, peanut butter and butterscotch chips over medium-high heat. Remove from the heat and set aside to cool slightly so that you don’t melt the marshmallows. Stir in the marshmallows and coconut and spread into an 8×8-inch pan, lined with parchment if you life. Refrigerate until firm and cut into squares.
Makes 16-32, depending on how small you cut them.