Cut a piece of wax or parchment paper a little larger than a 8 x 8 pan, place into 8x8 pan and set aside.
In a large pot set over medium heat. Add the butter. Let the butter coat the pan and start to melt. Add the butterscotch chips, and peanut butter. Don't add the marshmallows yet.
Let those ingredients melt together, stir often. When completely melted, remove the pot from the heat onto a pot holder or cooling rack. Let this mixture cool down to room temperature, mine took 45 minutes. Add the marshmallows.
Pour mixture into the prepared, lined pan. Spread out evenly into pan. Place the pan in the fridge for at least 2 hours to firm up.
To cut, pull the square out by the wax paper. Remove wax paper and cut into squares.
Can I use regular marshmallows in this recipe?Yes! Use the same size bag the recipe call for.Can I use chocolate instead of butterscotch chips?Yes, use semi-sweet chocolate chips for a different flavor combination.How do I store these?Place in an airtight container or ziplock bag. Best if store in the fridge. Last about a week in the fridge.Can I make these in a muffin tin pan?
Yes, line a muffin tin pan with cupcake liners.
Scoop the marshmallow mixture into each liner about 1/2 full or 3/4 full (however size you want each serving to be).