Day 2: Peanut Butter Marshmallow Slice
This is definitely one of those "If you know, you know" delicacies...
Just like the Nanaimo Bar, the PB Marshmallow Slice is another classic treat with Canadian roots. Bless you Canada! You’re full of good ideas.
Traditionally this little indulgence is made with store-bought mini marshmallows in pastel shades. It’s also pretty tasty BUT nothing compared to when it’s made with homemade vanilla ones. The reason is simple: the ratio of marshmallow to the PB butterscotch goodness (Would you call it batter? Filling? Delicious glue?). Store-bought mini marshmallows are just too damn mini! Whereas big, fluffy homemade vanilla marshmallows create the ideal balance.
It’s also important to mention that, while I love natural peanut butter on toast, it’s not your friend in this recipe. Optimum results call for good ol’ Kraft, Skippy, or Jif!
1 batch homemade vanilla marshmallows
3 cups butterscotch chips (these are my favourite)
1 1/2 cups smooth peanut butter
3/4 cup butter
Makes: 24 to 36 pieces depending on how you cut them
Need: 1 9x9-inch pan lined with parchment
Place the cut marshmallows in a large, wide-mouthed mixing bowl and set aside.
In a medium saucepan over medium heat, melt the butter, butterscotch chips and peanut butter until smooth.
Allow the mixture to cool slightly, then pour it over the marshmallows. Use a spatula or large spoon to gently fold the marshmallows into the peanut butter mixture until they are fully coated.
Spread the marshmallows into the prepared pan and give the pan a shake to help settle them. Refrigerate for at least 1 hour, until the mixture has fully set.
Remove the slab from the pan cut into pieces. Make sure to use a long knife (at least 10 inches) to avoid cutting and dragging the knife across the slab.
