Butterscotch Peanut Butter Marshmallow Hearts

Butterscotch Peanut Butter Marshmallow Hearts

Marshmallows and Peanut butter.. Hmmm sounded like a weird combination to me but I was intrigued and decided to give this recipe a go. After taking a sneaky taste of the batter mix, I could already tell these mini hearts were going to be delicious! The cutest gift idea for a friend, boyfriend, loved one or a great idea for something to bring to a bbq, dinner or lunch. 

Ingredients:

1 cup unsalted butter

1 cup smooth peanut butter (I use Skippy or Kraft)

2 bags (12 oz x 2 = 24 oz total) Guittard Butterscotch Chips (12 oz bag = 2 cups)

6 cups mini flavoured multi-coloured marshmallows (you can use all white if you need to)

Method:

Melt everything, except the marshmallows, in a stainless steel bowl on top of simmering water, until smooth. Take off heat and stir in marshmallows. Pour and spread mixture onto a baking sheet lined with enough parchment paper to have overhang (you can spray pan with cooking oil before lining with parchment). You can sprinkle and press some loose marshmallows over top, if desired. Chill until firm.

For hearts: cut out heart shapes by using a sturdy heart cookie cutter. For best results, push heart treat through cutter from bottom upwards. You may need to clean the cutter after every few cuts. If you rotate heart cut-outs side by side (one up, one down), you will end up with minimal bits leftover. You can also take the scraps and throw them into a icing-sugar based frosting, mix with electric mixer until incorporated and fluffy. I have a feeling, though, that you may see those leftover bits disappear before you get that far!

*Yields approximately 28 3″ hearts

Notes: This recipe can be divided in half if you are making squares. Use an 8″ square pan and cut into bars.

Best kept refrigerated and freeze well in a freezer bag or plastic storage container.  

Good luck & enjoy!

Thanks to my favourite blogger sweetapolita