I don’t do a whole lot of Christmas baking mostly because I don’t really need to. I make some for any Christmas celebrations we have here but our family back home does such a good job that I don’t have to bring any home.
One of my favorites to bake is Butterscotch Confetti but if we are being completely honest, I make it year round – not just at Christmas time!
Unlike most stuff I do, I seem to get worse at making this. When I first moved to Calgary 10 years ago, mine looked as delicious and perfect as my Aunty Sandy’s. However, over time, mine has gotten lumpy and more gritty and I am not sure why except maybe I over cook the stuff on the stove? I also just noticed last Christmas that you are supposed to put a cup of marshmallows in it while it cools which I had never done before and I am not sure if that is why?
1/4 cup butter 1/2 cup smooth peanut butter 1 cup butterscotch chips 4 cups mini marshmallows
Melt butter and peanut butter in a large saucepan over low heat. Stir in butterscotch chips until melted. Remove from heat and stir in 1 cup marshmallows until melted, or just about. Allow to cool for a few minutes, until you can hold your hand on the bottom of the pot, it should still be warm to touch.
Stir in remaining marshmallows until well coated. Pack into a 9 x 9 inch pan that has been lined with foil or parchment paper. Refrigerate and cut into 36 squares.
I freeze it as soon as it cools and hardens in the fridge. I do that because if I didn’t, I would literally eat the whole thing in one sitting!!!