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Yield: 25 bars
Bar Ingredients:
1/2 cup gluten-free butterscotch-flavored baking chips
1/2 cup peanut butter
1/4 cup Butter
1/2 cup salted Spanish peanuts or salted peanuts
1 1/2 cups miniature marshmallows
Glaze Ingredients:
1/4 cup milk chocolate chips
2 teaspoon shortening
Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, until smooth (3 to 5 minutes). Cool 5 minutes.
Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate until set (about 30 minutes).
Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (1 to 3 minutes). Drizzle over bars. Cover; refrigerate until chocolate is set (about 30 minutes).
Cut into bars. Cover; store refrigerated.
Bar Ingredients:
1/2 cup gluten-free butterscotch-flavored baking chips
1/2 cup peanut butter
1/4 cup Butter
1/2 cup salted Spanish peanuts or salted peanuts
1 1/2 cups miniature marshmallows
Glaze Ingredients:
1/4 cup milk chocolate chips
2 teaspoon shortening
Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, until smooth (3 to 5 minutes). Cool 5 minutes.
Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate until set (about 30 minutes).
Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (1 to 3 minutes). Drizzle over bars. Cover; refrigerate until chocolate is set (about 30 minutes).
Cut into bars. Cover; store refrigerated.
