Every Easter my family looks forward to this divine dessert!
It’s so mouthwatering good, that once you have one bite, you just can’t stop!
Trust me on this one. Me, myself & I finished off half of it on our own.
It’s so mouthwatering good, that once you have one bite, you just can’t stop!
Trust me on this one. Me, myself & I finished off half of it on our own.
Peanut Butter Confetti Cake
Here we go!
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| Such simple ingredients! How can you go wrong with peanut butter and marshmallows?! |
Ingredients:
1 cup creamy peanut butter
1/2 cup margarine or butter
2 – 300g packages of butterscotch chips
1 large (400g) package of mini coloured marshmallows
How To:
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| Warning! This is not a low-cal dessert! |
1. In a saucepan on low to medium heat, melt butter, butterscotch chips and peanut butter together.
Stir constantly.
Stir constantly.
2. Let the mix cool (it doesn’t have to be cold). About 15 minutes or so.
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| Like little pillows of yumminess! |
3. Add your marshmallows, and mix thoroughly.
4. Then transfer to an 8×8″ square dish.
4. Then transfer to an 8×8″ square dish.
5. Refrigerate, and serve when cooled completely.This square is best kept in the fridge between snacking!
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I just had to throw in this photo! How yummy are butterscotch chips?!
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Here’s a printable recipe for you too!
Peanut Butter Confetti Cake
Ingredients
- 1 cup creamy peanut butter
- ½ cup margarine or butter
- 2 – 300g packages of butterscotch chips
- 1 large (400g) package of mini coloured marshmallows
Instructions
- In a saucepan on low to medium heat, melt the butter, butterscotch chips and peanut butter together.
- Stir constantly.
- Let the mix cool (it doesn’t have to be cold). About 15 minutes or so.
- Add your marshmallows, and mix thoroughly.
- Then transfer to an 8×8″ square dish.
- Refrigerate, and serve when cooled completely.
- This square is best kept in the fridge between snacking!
Peanut buttery-marshmallowy-butterscotchy good.
Crazy good! Enjoy!
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
