It’s no secret that I’ve been a marshmallow kick lately. The marshmallows melt into these bars making them super chewy and mixed with the chocolate and butterscotch chips they’re a super sweet bar. You’ll get a cavity just looking at them. The hardest part is letting these cool all the way before trying them. Make sure you do…it’s worth the wait.
1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups mini marshmallows
2 cups semi-sweet chocolate chips
Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.
In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don’t over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don’t cook them too long.
Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.
Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.