Peanut Butter Butterscotch Squares
By Aunt Wanda
Yummy squares, a favorite with nieces and nephews at family gatherings.
- 2 Cups smooth peanut butter
- 2 cups butter
- 1 tsp salt
- 2 bags of nestle butterscotch chips
- 2 bags of peanut butter chips
- 1 cup coconut
- 2 bags small colored marshmallows
Level of difficulty Easy
Preparation time 5mins
Cooking time 4mins
Cost Average budget
Grease large 12 x 17 coolie sheet
Place first 5 ingredients in large microwaveable bowl. Microwave om high 3 to 3 1/2 minutes.
Remove from microwave and stir until smooth. Continue to stir for another 2 minutes to cool.
Stir in coconut and marshmallows.
Spread on cookie sheet and place in refrigerator to cool. When cool cut into squares.
These can be made ahead and kept in airtight container in the freezer for up to three months. Great for parties and pot lucks. Also you may exchange chocolate chips for the butterscotch ones for a different flavour.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.