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These are, simply put, the gold standard of treats, the very Cadillac of chocolate and sugar confections. A Christmas that goes by without having a tray of these on hand is a poor and cold Christmas indeed.
These are best served frozen, I like to keep them in the fridge freezer as opposed to the deep freeze so that they can be chewed easier, but there is literally no wrong way to enjoy these bad boys. BTW, this recipe scales beautifully, it was originally for double the size I have here, I just don't feel safe keeping that much chocolaty goodness on hand at any one time.
Ingredients
- 1½ cups Chocolate Chips (about 1 bag)
- 1½ cups butterscotch chips (about 1 bag)
- 3/4 cup peanut butter
- ½ cup margarine
- 2 bags large marshmallows (or 1 large bag)
- 1 bag small marshmallows
Instructions
- Melt the margarine in a pot on the stove over medium heat
- Add in the peanut butter and stir to start liquefying it.
- Pour in the chocolate and butterscotch chips and stir everything together
- Mix until melted and remove from heat
- While the sauce cools a little (it should maintain its liquid form for a few minutes, and you don't want to proceed to the next step with boiling hot chocolate) pour the large marshmallows in a bowl.
- Once the sauce is cooled slightly pour it over the marshmallows and stir until they are fully coated.
- Place a sheet of wax paper on a cookie sheet and start removing the marshmallows from the bowl, lining them up on the paper and trying to avoid removing to much chocolate.
- Once all the marshmallows have been removed there should be a great deal of chocolate sauce left in the bowl, pour in the small marshmallows and mix it all up; the sauce may be a little thin at this point so only pour in as much as you can safely coat.
- Pour the marshmallows into a cake pan, or use another cookie sheet wax paper and drop ½ cup blobs on it, your choice.
- Put the marshmallows in the freezer for about an hour to fully set. Once set remove from sheet and put in an air tight container to avoid freezer burning.
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