Sometimes I crave something really rich and peanut buttery before I go for a long run. Or in the wee hours when I’m editing photos.
Some fuel that sticks to my ribs and makes my mouth do a happy dance. This fudge does the trick.
For those who only associate fudge as a holiday treat, or that it has to be chocolate, I encourage you to get over those thoughts. Your tastebuds will thank you.
It’s an easy, no-bake recipe that’s as easy as melting together butter, peanut butter, and butterscotch chips before stirring in marshmallows and refrigerating.
If you’ve never had peanut butter and butterscotch together, it’s a heavenly combo. The two flavors pair so well together and the marshmallows add a chewy texture to the otherwise dense bars. Some of the marshmallows melt, some stay intact, giving you the best of both worlds.
It’s a great dessert to make-ahead and stash in the fridge for impromtu nibbling or parties. And your house will smell like a bakery for the next day after you make it.
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Peanut Butter Butterscotch Marshmallow Fudge
Ingredients
- ½ cup unsalted butter, softened
- 1 heaping cup creamy peanut butter, not natural and not homemade because they’re too runny
- two 11-ounce bags butterscotch chips
- ½ teaspoon salt, or to taste
- one 10-ounce bag mini marshmallows, with 1/2 cup reserved for sprinkling
Instructions
- Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don’t scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it’s okay.
- Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don’t overmix because you don’t want all the marshmallows to melt; some will melt and some will stay intact.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
- Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.
- Adapted from Warm Vanilla Sugar
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great
Hello,
This fudge looks great.
Thank You
Delicious recipe..?Thanks for the ingredient.
Love this! Do you think it would work if I used one bag of Peanut Butter Chips along with a bag of the Butterscotch? Just to ‘amp up’ the peanut-buttery taste a bit more … or would that ruin the texture?
I think you’d have a hard time getting all those chips to melt and incorporate into the mixture properly. There’s tons of PB flavor in this recipe already there so you’re safe there.
Hi! Oh my goodness, I just stumbled upon your wonderful blog on Pinterest today and clicked on this recipe because your name is so similar to mine, haha!
I’m so glad I clicked that link because I adore your recipes! All the photos are so lovely and bright and vibrant :)
They’re really a feast for the eyes.
Thanks for the compliments and for clicking over!
I never make fudge when it’s not Christmas. Why, why?? This looks amazing! I will have to try the peanut butter and butterscotch combo :)
I never make it other times of the year either – until now!
I think I’m in a peanut butter trance. I must try this gooey goodness!
Thanks, Karly :)
Hi Averie!
I would love to try your recipe!! I’m crazy about Fudge, and PB + butterscotch sounds amazing! But I live in France and i can’t find butterscotch chips.. can I use butterscotch candies instead? like werther’s original for example?
Butterscotch candies like Werther’s are not the same at butterscotch chips. The recipe will not work. You need to wait until you can get butterscotch chips.
ok, thank you!
oh yummy!
I love desserts with PB and then add in Butterscotch…I can’t even….
I would literally dive into the whole recipe myself!!
The butterscotch. It’s an under-used flavor and pretty old school but I have always loved it. It was so good in this fudge!
I’ve never made fudge–I avoid candy-making due to the fuss factor, but this would be easy.
Beyond easy and ZERO fuss-factor involved!
This is such a great recipe! No candy thermometer and no SCM? GENIUS. Also, peanut butter and butterscotch should be together always, the end.
I am all about NO candy thermometers :)
I always joke that I love “beige” foods best: caramel, blondies, peanut butter, brown sugar, butterscotch. So these beige (but definitely not average) fudge squares look like heaven to me. :-)
I hear you on beige foods :)
That is some amazing looking fudge! I haven’t had PB – butterscotch anything since the holidays and that was in the form of a cookie. I could have a piece or two of this before a run…a little sugar really does help keep the legs going!
There’s nothing like it for some intense energy for a workout!
I should eat these before my workout, too. I think they’d give me all the energy I need! Seriously, these look amazing. I love the thickness!
You’d be ready to workout like crazy! :)
A delish treat and a bakery smelling house?! How can you go wrong here! I love this and I kinda totally love that it isn’t the same old chocolate with this fudge!
And funny, I don’t really love chocolate fudge that much. It’s normally too milk chocolaty and not dark enough for me, but this with the peanut butter…loved.