1 cup unsalted butter
1 cup smooth peanut butter (I like to use Skippy or Kraft)
2 bags (12 oz x 2 = 24 oz total) Guittard Butterscotch Chips
6 cups mini flavoured multi-coloured marshmallows
Melt everything, except the marshmallows, in a stainless steel bowl on top of simmering water, until smooth. Take off heat and stir in marshmallows. Pour and spread mixture onto a baking sheet lined with enough parchment paper to have overhang (you can spray pan with cooking oil before lining with parchment). Sprinkle and press some loose marshmallows over top, if desired. Chill until firm.
For hearts: cut out heart shapes by using a sturdy heart cookie cutter. For best results, push heart treat through cutter from bottom upwards. You may need to clean the cutter after every few cuts. If you rotate heart cut-outs side by side, you will end up with minimal bits left-over. You can also take the scraps and throw it into a icing-sugar based frosting, mix with electric mixer until incorporated and fluffy. I have a feeling, though, that you may see those leftover bits disappear before you get that far!
Yields approximately 28 hearts (3")
Notes: This recipe can be divided in half if you are making squares. Use an 8" square pan and cut into bars.
Best kept refrigerated and freeze well in a freezer bag or plastic storage container.