Fudge de pasta de amendoim, butterscotch e marshmallow

Ingredientes

• 1/2 cup unsalted butter (softened)
• 1 heaping cup creamy peanut butter (not natural and not homemade because they’re too runny)
• two 11-ounce bags butterscotch chips
• 1/2 teaspoon salt (or to taste)
• one 10-ounce bag mini marshmallows (with 1/2 cup reserved for sprinkling)

Modo de preparo

1. 1

   Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.

2. 2

   To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don’t scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it’s okay.

3. 3

   Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don’t overmix because you don’t want all the marshmallows to melt; some will melt and some will stay intact.

4. 4

   Turn mixture out into prepared pan, smoothing the top lightly with a spatula.

5. 5

   Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.

6. 6

   Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.