Well, it is that time of year again where pink and red swirl around everything and you are smacked in the face with chocolate and hearts at every turn. It is so lame, but I think that over the years I have secretly begun to take some joy in it. I usually get a little something for my husband. A box of Nerd’s, a bag of his favorite beef jerky…just something small to say “I love you because the universe tells me I have to”. Wait a minute that did not come out right!
All kidding aside, one of his favorite treats is this Butterscotch Peanut Butter Marshmallow (say that five times fast) candy. I made this several years ago after seeing it on Sweetapolita and the recipe is always requested by those who try it. I make a couple small modifications – I use salted butter and add vanilla extract because it really balances it out nicely. I also like to use white marshmallows instead of the flavored ones. I usually cut them into small squares but using a heart shaped cookie cutter is the cutest way to spread the love this Valentine’s Day.
One of my favorite things I remember while growing up was the special details my mom put into holidays. For Christmas we always decorated cookies with a rainbow of different icings, Easter dinner always had a beautiful centerpiece of hand painted eggs in a bed of grass or something equally beautiful and Valentine’s Day was always an expression of love for her family. Heart-shaped doilies usually we laid under clear plates, candies were everywhere and there was always a little craft she would either make or do with us. To this day I still get a text from my mom saying “Happy Valentine’s Day! I love you to the moon and back.” Or something equally corny of that nature and I think it is adorable.
This recipe is so simple and is inspired by two of my favorite people – my hubby and his love of this candy and my mom. I definitely picked up the crafty gene from her! I found the tags and twine at Target in the dollar bins. The bags and sticks are available at most craft stores. I took these into the teachers at the Children’s Center I volunteer at and was again asked for the recipe and they were gobbled right up. Spread some love this Valentine’s Day!
5-Ingredient Butterscotch Peanut Butter Marshmallow Hearts
4 c butterscotch chips
1 c salted butter, softened
1 c smooth peanut butter
6 c mini marshmallows, plus additional for topping
1 tsp pure vanilla extract
- Line a rimmed baking sheet with parchment paper.
- Combine the butterscotch chips, butter and vanilla in a microwave safe bowl and heat for 30 seconds. Continue to melt in 10 second increments, stirring well each time.
- Once melted, stir in peanut butter, vanilla and marshmallows and spread evenly into sheet pan.
- Sprinkle the reserved marshmallows and lightly press into them.
- Chill in the fridge for 20-30 minutes until firm.
- To make hearts, use a sturdy cookie cutter and press down firmly. You may need to clean the cutter after every few cuts.
- Gently push cake pop sticks into the bottom of each heart. Package with clear bags, cute tags and twine.
- Store refrigerated in an airtight container for up to one week.