Back
Peanut Butter Butterscotch Marshmallow Fudge
5 from 12 votes

Peanut Butter Butterscotch Marshmallow Fudge

This Peanut Butter Butterscotch Marshmallow Fudge combines creamy peanut butter and sweet butterscotch chips with a mix of melted and intact mini marshmallows, creating a rich, chewy fudge with a contrasting texture. The fudge is chilled to set firm, then sliced for serving.

Prep Time
10 mins
Total Time
10 mins
Course: Baked Goods

Ingredients

  • ½ cup butter softened, unsalted
  • 1 peanut butter not natural and not homemade because they’re too runny, creamy, heaping cup
  • butterscotch chips two 11-ounce bags
  • ½ teaspoon salt or to taste
  • mini marshmallows with 1/2 cup reserved for sprinkling, one 10-ounce bag

Instructions

    Cup of Yum
  1. Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don’t scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it’s okay.
  3. Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don’t overmix because you don’t want all the marshmallows to melt; some will melt and some will stay intact.
  4. Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
  5. Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
  6. Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.
  7. Adapted from Warm Vanilla Sugar