I realize I’ve been dishing up a lot of sweet stuff lately – I promise we do eat real food too on occasion. You know what a fan I am of those rainbow peanut butter marshmallow squares – last time I made a batch W loudly wished they had been chocolate peanut butter, only the very best flavour combination ever, and so of course I obliged. It’s easy – just swap the butterscotch chips for chocolate, which I’m far more likely to have around anyway. And ever since a friend singed hers on the stovetop last Christmas, creating these irresistibly tasty crispy bits, I’ve imagined them with a slight crunch from a handful of cereal. Which turned out to be a Very Good Idea.
I realize in mid (late!) May, recipes should be full of asparagus and rhubarb, and all things that are currently poking their way through the freshly thawed ground. I’d apologize, but I’m sure you understand. As far as recipes go, these aren’t earth-shattering – but they’re easy, and ridiculously delicious, and therefore likely to stick around. Since we collectively seem to need a lot of comforting these days, it seemed like a good time to share. (I’ve been promising since sending out a peek on Instagram – apologies for holding out.)
The only trick, as with the original formula, is to let the chocolate-peanut butter mixture cool just a bit, enough so that it won’t melt the marshmallows. (But if this happens, no one will complain of streakiness.)