Remember how I said I was obsessed with bite sized desserts? Yeah, it's bad. I can't stop. I see something delicious in full size and I can't keep my self from downsizing it. These Butterscotch Peanut Butter Marshmallow Hearts just had to be made using my mini heart cookie cutter instead of my normal sized one.
Normally the only problem with making mini desserts is that you want about 10 of them in one sitting. For the first time in my life (that I can remember) one little piece of this dessert is enough. I don't think I could handle the full sized version. These little guys are just too rich.
I know what you are thinking, "How can anything be too rich?" These almost are. The butterscotch peanut butter candy melts in your mouth but the chewiness of the marshmallow keeps it from being too much. I can't figure out exactly what its taste reminds me off but I don't even care. They are that good.
Butterscotch is one of those things that I always forget how much I like it but as soon as I have it, I can't understand why I don't crave it all the time. So when I saw this recipe from Rosie at Sweetapolita on Pinterest, I decided to give it a try.
One of the best things about this recipe? It has four ingredients. Only four! And you really only need to dirty one bowl and one pan. You could cut them into bars or use any shape cutter you like but I did find through trial and error that shapes with pointed edges (like stars) tend to be difficult to keep in one piece without the edges breaking off.
Butterscotch Peanut Butter Marshmallow Hearts
Recipe Adapted From Sweetapolita
- 1 stick (half cup) of unsalted butter
- 11oz bag of butterscotch chips
- 1/2 cup of your favorite peanut butter
- 3 cups of mini marshmallows
|Just four little ingredients|
2. Remove bowl from heat and let it cool for about a minute.
3.) Stir in marshmallows. Be careful not to over mix or the marshmallows will start melting and breaking down in the the butterscotch mixture.
4.) Pour mixture onto a baking sheet lined with parchment paper. Try not to spread it too thin or the candy won't hold its shape later on. I pressed a few marshmallows into the top to give it a fun look.
5.) Refrigerate until firm. Mine took about an hour.
6.) Use a cookie cutter of your choice to punch out individual pieces. You can also just cut it up into bite sized pieces or bars as well.
7.) I tried to get my hearts as close together as possible to minimize the amount of scraps left over. I cut up and saved the scraps to use for a topping later on even though they are really good by themselves too.
|These left over scraps would be amazing on top of ice cream!|
Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.
***Depending on the day this post may be linked up to any of these fabulous linky parties.***