I don't know what it is about these squares, but they rank among my favourites. It could be the marshmallows. Or the maple-y scent of the butterscotch chips. Or the peanut butter.
On second thought, it's probably the rum and Cokeses.
½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter (smooth)
3 ½ cups miniature marshmallows
In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In top of boiler, heat butter, butterscotch chips and peanut butter until melted. Remove from heat. Stir in marshmallows. Pour into buttered 8x8” pan. Refrigerate and cut into squares.
Source: No idea. I stole it from my mom. Where she got it is anyone’s guess. Including hers.
UPDATE: My sister saw this and said I didn't do these squares correctly. She said you spread the peanut butter/butter/butterscotch chip mixture in the pan and then sprinkle the marshmallows on top. This creates a "smooth, creamy base." (Her words). I said I'm following the recipe that Mom wrote down. Needless to say, there's some controversy over this and I intend to resolve it. (BTW: My sister also said you can microwave everything instead of using a double boiler.)
UPDATE ON THE UPDATE: So my sister and I brought this up with the Grand Dame of Caker Cooking herself (in other words, my mom) as we sat around the holiday table eating JELL-O with mandarins and Cool Whip. As much as I hate to say this, my mom agreed with my sister. Pour out the peanut butter mixture and sprinkle the marshmallows on top. Whatever. I'm so over this controversy.
This sounds great.
ReplyDeleteWhat do you have the square on that's all fuzzy? Looks like weird mold.
Ooh, I love those things!
ReplyDeleteYinzerella: Truth be told, I put the square on an elderly person's head.
ReplyDeleteOh, please--sisters say a lot of things. Remember when she told you that there was a clown in your closet that would eat you if you were naughty?
ReplyDeleteI think the marshmallow squares look fine just the way they are.
Hold on. Are you saying there WASN'T a clown in the closet?!?
ReplyDeleteSpeaking of Hello Dolly squares, have you come across a good recipe for them? If so ... bring it!!
ReplyDeleteI've got a number of Hello Dolly recipes in my collection. Those squares are like crack cocaine to cakers. Mind you, I haven't tried any of them yet. Hmm...maybe I need to do a "Battle of the Dollys" in an upcoming post. What are the chances of landing Ms. Parton as a judge?
ReplyDeleteJust finally clued in that you posted the Hello Dollies as requested! You rock!
ReplyDeleteJane, ask and ye shall receive. Hope you make them sometime.
ReplyDeleteMy kids love these peanut marshmallow squares but we make them with multi-coloured mini marshmallows for that extra festive look!
ReplyDeleteHere is another Caker Classic recipe involving mini-marshmallows. Perhaps it will make the blog as a feature. The recipe was originally sourced from the 25th Annual Tulip Tea Cookbook published in 1996 by the Ladies Society of the Immaculate Conception Ukrainian Catholic Church in Cook's Creek, Manitoba. This volume is no longer in print, but the Ladies Society has published a second edition in 2001 and renamed Our Favourite Recipes. Enjoy this:
Cherry Marshmallow Cake
1/2 cup butter (the original recipe uses margarine)
2 cups graham wafer crumbs
1/4 cup white sugar
2 cans cherry pie filling
1 bag white mini marshmallows
2 cups whipping cream
sugar to taste
vanilla extract to taste
Preheat the oven to 325 degrees F. Melt the butter. Combine the melted butter with the graham wafer crumbs. Set aside 1/3 cup of crumb mixture. Press the remaining crumb mixture evenly into the bottom of a 13x9x2 inch pan. Bake the crumb base for 10 minutes. Cool the base completely. Whip the cream with a small amount of sugar and vanilla extract to taste. Fold the marshmallows into the whipped cream. To assemble the cake, spread one can of cherry pie filling onto the cooled crumb base; spread half of the marshmallow mixture over the cherry pie filling; spread the second can of cherry pie filling over the marshmallow layer; spread the remaining marshmallow mixture over the second cherry layer. Sprinkle the reserved crumb mixture over the surface of the cake. Refrigerate the cake until completely chilled. Cut into squares to serve.
Hi Janice. I've seen the multi-coloured variety, as well. I guess I'm more of a monochromatic kind o' guy myself. This Cherry Marshmallow Cake looks deadly. Mini marshmallows? Cherry pie filling? Two cups of whipping cream? Consider me sold! I'll earmark this recipe to try sometime (seems like it would make a great Christmas dish) and will let you know how it turned out. Thanks!
DeleteYou are all wrong!! those peanut butter /marshmallow things are supposed to be shaped into a roll , wrapped in saran and refrigerated. Then you take it out and slice the roll into round circles, like you do with cookie dough.
ReplyDeleteJohanna
Johanna, I've gotten nothing but grief over these bars. First my sister tells me I'm doing it wrong. Then my mother. Now you. I just can't take it anymore. I'm waving my white marshmallow flag in the air and surrendering.
DeleteI think it looks like you have balanced the Marshmallow Squares on Santa's beard.
ReplyDeleteI went through a very intense cotton batten phase last year. I'm still recovering.
DeleteMy recipe calls for mixing the marshmallows in the peanut butter mixture BUT there is a trick. You have to wait until the mixture is cool enough or the marshmallows melt. It will be cool enough when you can lay the palm of your hand on the bottom of the pot without burning yourself.
ReplyDeleteThanks for the tip! By the time I'm done with this recipe, I'm going to have the world's most perfect peanut butter marshmallow squares.
DeleteYou make me laugh so much!
ReplyDelete