Ingredients:
2 cups semisweet chocolate chips
1 3/4 cups butterscotch chips
1 cup creamy or crunchy peanut butter
2 cups, dry roasted lightly salted peanuts
2 cups mini marshmallows
1. Line a 9 inch square pan with nonstick foil.
2. Combine the chocolate chips, butterscotch chips, and peanut butter in a large saucepan; heat on medium-low heat, stirring often, until melted. Remove from the heat and stir in the peanuts and marshmallows.
3. Spread the mixture in the prepared pan and chill for at least 2 hours. Grasp the foil, lift from the pan, set on a cutting board, and cut into 30 pieces. The mud should remain stored in the refrigerator and will keep for a couple of months in an airtight container.
Thoughts: This was a VERY easy recipe. The only variation that I made was that I topped it with peanuts instead of mixing them in. It makes a very rich and thick piece of chocolate. It was good. It tasted mostly of chocolate (obviously) and peanut butter...not so much butterscotch. Patrick didn't think he would like it because of the thickness and texture, but it got a thumbs up!
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