Butterscotch Confetti Squares Recipes

Steps:

• Melt peanut butter, butter, and butterscotch chips together in a big pt. Melt until smooth. Let mixture cool down until you can touch bottom of pot with the palm of your hand without pain. Add marshmallow. Stir to coat. Put in 9x13pan lied with wax paper. Put in refrigerator until cold and set. Cut into squares and keep refrigerated. Can freeze for at least 9 months.

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Steps:

• Heat the butterscotch chips, peanut butter, and butter.
• Stir until smooth. Watch it; peanut butter burns quickly!
• Cool a wee bit.
• Stir in marshmallows.
• Pat into a greased 8x8-inch pan and chill.
• Cut into squares.

Steps:

• Melt margarine and peanut butter in large saucepan over low heat.
• Stir in chips until melted.
• Cool slightly.
• Add marshmallows, stirring until coated.
• Press into 9 inch square pan lined with waxed paper.
• Refrigerate.

Steps:

• Line 2 9x9 rectangle pans with waxed paper (I found this was the easiest way to clean up afterwards).
• In a large microwave safe bowl add margarine and peanut butter; microwave for about 1-2 minutes or until everything is melted, NOT sizzling.
• As soon as it come out of the microwave add the butterscotch chips.
• Let cool for a minute or two.then add the two bags of marshmallows.
• Mix everything up until all marshmallows are coated.
• Pour mixture evenly into 2 pans, or if you like them really thick you can just use one pan.
• Transfer pans to fridge, wait till everything has set. Cut and enjoy!

Steps:

• Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.
• Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes.
• Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

Steps:

• Melt together margarine,peanut butter & botterscotch chips Over low heat.
• Let Cool to room temperature.
• Add 3 cups of marshmellows.
• Put in a greased 8 x 8 pan or a 9 x 13 pan.
• Chill.

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.