YIELD Makes about 1 pound

INGREDIENTS

1‑1/2 cups miniature marshmallows
1 cup coarsely chopped pecans
2 cups (12 ounces) butterscotch chips
1/2 cup sweetened condensed milk

PREPARATION:

  1. Butter 13X9-inch pan. Spread marshmallows and pecans evenly on bottom of pan.
  2. Melt butterscotch chips in heavy, medium saucepan over low heat, stirring constantly. Stir in condensed milk until smooth.
  3. Pour butterscotch mixture over marshmallows and pecans, covering entire mixture. If necessary, use knife or small spatula to help cover marshmallows and nuts with butterscotch mixture. Let stand in pan until set.
  4. Cut into squares. Store in refrigerator.
This recipe appears in: Candy
You Might Also Like
Apricot Dessert Souffle

Read how to make our amazing fruit desserts that are Mom-tested and kid-approved.

Nectarine-Blueberry Crisp

Learn how to create the perfect cobbler & crisp that will put an exclamation point on any meal.

search recipes
Don't Miss