Candy Corn Marshmallow Squares are made with fluffy mini marshmallows in a fudgy butterscotch and peanut butter base and are topped with candy corn and salted peanuts.
Line a 9x13 pan with foil, and lightly grease with butter or cooking spray.
Add the peanut butter chips, butterscotch chips, and peanut butter to a large saucepan. Cook over medium heat, stirring frequently until the mixture is smooth.
Remove the pan from the heat and let it cool for 1-2 minutes. Then add 1 cup of peanuts and the mini marshmallows. Stir to combine, making sure that everything is well coated.
Spread the mixture evenly into the prepared baking pan.
Sprinkle the remaining cup of peanuts and the candy cane over the bars.
Refrigerate for at least two hours, until set firmly. Cut into 24 squares.
Microwave Instructions:
Follow all of the above steps, but instead of heating the chips and peanut butter on the stove, add them to a large microwaveable bowl. Heat at 30-second increments, stirring after each until the mixture is smooth.
Notes
Your baking chips should come in 10 or 11-ounce packages. It's ok if they are slightly more or less, as different brands are packaged differently.
To keep the marshmallows from melting, you can freeze them before mixing them into the hot peanut butter mixture. You can also let the mixture cool down just a bit so that melting won't happen.
You can use other nuts, such as chopped walnuts, cashews, or almonds in place of the peanuts. You can also leave the nuts out altogether. Add a handful of extra marshmallows to the mix instead.
Swap out some of the marshmallows for something crispy, like rice cereal. You could also try shredded coconut, just be sure that you keep the total amount of add-ins the same.
To Store: Keep these in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.