Butterscotch peanut butter marshmallow squares recipe
Is there anything tastier than the combination of peanut butter, marshmallow and fudge? This easy festive dish can be eaten as a sweet treat or cut into pieces and packaged up as edible gifts. See method
- 100g unsalted butter, plus more for greasing
- 2 x 200g bags marshmallows, cut in half
- 200g smooth peanut butter
- 2 x 175g bags dairy fudge, unwrapped
- 25g white chocolate
Each serving contains
of the reference intake
- Lightly grease and line a 20cm square tin or dish with baking paper. Put the marshmallows in the tin and chill while you make the peanut butter mixture.
- Put the peanut butter, butter and fudge in a pan over a medium-low heat and melt together, stirring continually. When the butter has melted, increase the heat slightly to melt the fudge pieces until the mixture is smooth, about 5-8 mins. As soon as it has all melted, remove from the heat. Don’t worry if it starts to look slightly separated; give the mixture a whisk to bring it back together.
- Pour the fudge mixture over the cooled marshmallows. Tap the tin to remove any air and to encourage it to coat all the marshmallows. Transfer to the fridge for at least 2 hrs until set.
- Heat the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently until smooth, then drizzle over the marshmallow tin. Leave to chill for at least 15 mins until firm, then cut into 16 squares. Will keep for 1 week in the fridge.
See more Christmas edible gifts