Peanut Butter Scotch-Mallow Hearts

  1. Line a baking sheet with parchment paper. Leave some paper hanging over the ends of the pan so that you can use the paper as a handle to remove the cookie from the pan later. Spray the paper with a little cooking spray. Set aside.
  2. Create a double boiler by simmering some water in a medium sized pot and placing a medium sized glass bowl over the top of the pot. Make sure that the simmering water is not touching the bottom of the glass bowl. Place butter, peanut butter and butterscotch chips in the glass bowl and melt until smooth and everything is combined. Stir constantly so that the mixture doesn't burn. Remove bowl from heat and add in 5 cups of the marshmallows, stirring until all of the marshmallows are coated.
  3. Pour mixture onto the prepared baking sheet and spread it out so that the mixture is even. Sprinkle the remaining cup of marshmallows over the top and press them down slightly so that they stick. Chill for 2 hours, or until firm.
  4. With a heart shaped cookie cutter (3-inch), cut out you hearts. You can reform the scraps so that you can cut out more hearts. Or just eat them!
  5. Serve! Store in the refrigerator.
  6. Recipe adapted from Sweetapolita

butter, crunchy peanut butter, butterscotch, multicolored marshmallows

Taken from tastykitchen.com/recipes/desserts/peanut-butter-scotch-mallow-hearts/ (may not work)

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