Butterscotch Cake With Marshmallows Recipes

BUTTERSCOTCH MARSHMALLOW BARS RECIPE

Steps:

• Spray a 9x13-inch pan with non-stick spray or line with waxed paper or parchment paper.
• To a large, deep saucpan over medium-low heat, add butter, peanut butter, and butterscotch chips. Stir frequently until the mixture is completely melted and smooth.
• Remove from the heat and fold in peanuts, cereal, and marshmallows. Gently fold until everything is evenly coated.
• Pour the mixture into your prepared pan spread to evenly.
• Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into bars.
• Store either on the counter or in the refrigerator in an airtight container.

BUTTERSCOTCH CAKE WITH MARSHMALLOWS

Steps:

• Sift the flour.
• Measure and sift again with the baking powder and salt.
• Mix the shortening, sugar, and water and cook over low heat until the sugar is dissolved.
• Cool and add vanilla.
• Add eggs one at a time, beating well after each addition.
• Alternately add dry ingredients with the milk.
• Beat until smooth, being careful not to overheat.
• Pour into 9 inch cake pan lined with paper.
• Place marshmallows at intervals on top of the batter.
• Bake at 350* for 50 minutes.

BUTTERSCOTCH MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter and butterscotch chips. Mix 1 package of miniature marshmallows with melted mixture.
• Press in an 8-inch square pan.
• Refrigerate.
• Cut in squares.