Butterscotch Marshmallow Bliss

Alright, let’s talk about Butterscotch Marshmallow Bliss. The name alone sounds like a sugar rush, right? Picture a gooey, sweet, and slightly nutty concoction that’s all about comforting indulgence. This is the kind of treat that’s perfect for gray days when you need a little sweetness — and okay, maybe a punch of nostalgia.

At our house, this sweet delight is a favorite whenever we’re in the mood for something out of the norm and, honestly, when I need a quick winning dessert. My husband (bless him) has been known to devour half a batch in one sitting. Picture us, huddled on the couch, TV blaring a show we’re barely watching because we’re too busy arguing who gets the last piece. Memories, friends.

Why You’ll Love This Butterscotch Marshmallow Bliss

– **Nostalgia in a bite.** This takes me right back to Grandma’s kitchen — but better, because it’s mine now.
– **Ridiculously easy.** Even if the world is chaotic, this dessert isn’t. Stirring sticky stuff together is weirdly therapeutic.
– **Crowd-pleaser.** My kids (and husband) usually fight over the last square. You’ve been warned.

How to Make It

So, you’re going to want to start by melting some butterscotch chips with butter. You’ll feel like a mad scientist waiting for this to become a silky pot of gold. Then — here’s the good part — mix in some mini marshmallows and get ready to swoon as they go all soft and melt into the whole thing. Pour this marshmallow gooeyness in your tray and let it cool.

Ingredient Notes

– **Butterscotch chips:** The sugary little gems that give everything that caramel-y vibe. Don’t skimp here.
– **Mini marshmallows:** Oh, the magic of mini marshmallows — they disappear into everything, making it gooey AF.
– **Butter:** Use the real stuff; margarine doesn’t get the same love, trust me.

Recipe Steps

1. Melt those butterscotch chips and butter in a pot, stirring until silky and unified.
2. Gently fold in the marshmallows until just melting.
3. Pour the sticky goodness into a lined tray.
4. Let it cool until set, then cut into squares.

What to Serve It With

Tips & Mistakes

– **Cooling patience:** In our home, waiting for this to set is the hardest part. Speed it up in the fridge if necessary, but not longer than 20 minutes or it’ll turn rock-hard!
– **Warning:** This is sticky! Keep a napkin or your sleeve handy.

Storage Tips

Leftovers stash beautifully in an airtight container. Honestly, they might even taste better the next day! Tried eating it cold once — not shabby, especially if you’re into surprising breakfast choices.

Variations and Substitutions

If you’re out of butterscotch chips, throw in some regular chocolate ones — the dish evolves into something akin to Rocky Road. If you’re feeling adventurous or just missing an ingredient, work with what you got and be surprised. Honey or maple syrup instead of sugar gives a different sweetness but works wonders.

Frequently Asked Questions

Butterscotch Marshmallow Bliss

This rich and gooey Butterscotch Marshmallow Bliss is the perfect dessert to satisfy your sweet cravings with layers of creamy butterscotch, fluffy marshmallows, and a crunchy base.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups butterscotch chips
• ▢ 3.5 cups mini marshmallows
• ▢ 1.5 cups graham cracker crumbs for the crust
• ▢ 0.75 cups unsalted butter melted
• ▢ 1 cup heavy cream for whipping

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter until evenly coated.
• Press the crumb mixture firmly into the bottom of a 9x9 inch baking dish to form the crust.
• Bake the crust for 10 minutes, then remove and allow to cool slightly.
• Sprinkle the butterscotch chips evenly over the warm crust, followed by the mini marshmallows.
• Return the dish to the oven and bake for an additional 5 minutes, or until the marshmallows are golden brown and the butterscotch chips are melted.
• Meanwhile, whip the heavy cream to soft peaks and spread it over the warm marshmallow layer as a creamy finish.
• Let the dessert cool completely before cutting into squares and serving.

Notes

This dessert is best served chilled and can be stored in the refrigerator for up to 3 days. For added texture, sprinkle chopped pecans on top before baking.