Butterscotch Bars with Chocolate and Disappearing Marshmallows

I made these on a whim because I was craving butterscotch and we had a bag of mini marshmallows that were leaning toward the hard stage.  Boy, was I glad!  These bars are a combination of a blondie and a rice krispie treat (minus the cereal).  That buttery, brown sugar, butterscotch flavor is there with the added bonus of a gooey, sticky marshmallow layer.  The semi sweet chocolate chips break up the sugariness and add a bitter note to round out the confection.  All in all, these bars have a fantastic texture and flavor that everyone will enjoy.

Butterscotch Bars with Chocolate and Disappearing Marshmallows

Source: a farm girls dabbles

• 1 C butterscotch chips
• 1/2 C unsalted butter
• 1-1/2 C all-purpose flour
• 2/3 C packed brown sugar
• 2 t baking powder
• 1/2 t salt
• 1 t pure vanilla extract
• 2 eggs
• 2-1/2 C mini marshmallows
• 2 C chocolate chips

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.

Melt the butterscotch chips and butter in a large sauce pan over medium low heat.  Make sure you stir constantly. When it's fully melted, take it off the heat to cool.

Whisk together flour, brown sugar, baking powder, and salt in a medium bowl.

Add vanilla and eggs to the cooled butterscotch mixture.  Stir well. Add the flour mixture and stir to combine. Fold in the marshmallows and chocolate chips.  Stir just until combined. Spread into prepared pan.  Bake for 20 to 25 minutes until the edges are browned and the center is still gooey.