Sunday, May 22, 2011

blonde rocky road

I stumbled across this recipe in the blog-o-sphere and knew it was something I had to try. Check out the original recipe HERE.

I modified it slightly to fit my preferences. To me it tastes like those yummy peanut butter butterscotch chocolate rice crispy squares... minus those pesky rice crispies!

Here is my SLIGHTLY modified recipe

makes 25 pieces

1 12-oz. bag butterscotch chips
1/2 cup creamy peanut butter
1/2 cup unsalted butter, cut into tablespoon-sized pieces
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups mini marshmallows
2/3 cup salted peanuts (chopped)

1 cup semi-sweet chocolate chips

1 Tablespoon milk

2-3 tablespoons of butter (cut into chunks)

Line an 8×8-inch baking pan with foil. Set aside.

In a large microwavable bowl, combine the butterscotch chips, peanut butter and butter. Microwave on 50% power until melted, about 3 minutes, stopping to stir every minute. Stir until smooth.

Stir in the vanilla, salt ( I omitted the salt because my butter was salted and so were the peanuts), marshmallows and peanuts. Pour out into the prepared pan.

Then in a new bowl melt the chocolate chips, butter, and milk. I just used the microwave and watched it VERY carefully since the first batch I burned. Pour over the butterscotch mixture.

Chill until set - 15 minutes in the freezer or about an hour in the fridge.

Turn out onto a cutting board and cut into 25 pieces. (HAHAHAHAHA....more like 15...maybe)

This is amazing. I stored it in my fridge and I snuck a piece every single time I went into the kitchen. Very dangerous. Very addictive :)

1 comment:

  1. Looks yummy! Snap a photo next time for me to drool over! ;-)