Peanut Butter Butterscotch Marshmallow Squares

So, when my dear friend Tim very kindly offered to de-virus my computer, I asked what kind of compensation he would like – hopefully in the form of a baked good. He specifically requested “those peanut butter marshmallow squares” and I immediately began my research to find a good recipe, as I had never made them before.

Turns out, there are about a bagillion recipes for these squares on the internet and they’re almost all exactly the same. So it was pretty easy.

Oh, and the recipe is ridiculously easy too. No wonder these are so popular – with only 4 ingredients and no baking required, they’re pretty much the easiest dessert in the world to make.

And I’ve now rekindled a love for butterscotch that I didn’t even know I had.

No-Bake Peanut Butter Butterscotch Marshmallow Squares

Ingredients:

1/2 cup butter
1 cup peanut butter
1 bag (300 g) of butterscotch chips
1 bag (250-300 g) of mini rainbow marshmallows*

*Don’t use white marshmallows. Apparently the rainbow fruity marshmallows make a difference (as opposed to regular white marshmallows). Don’t ask me why.

Directions:

Melt together the butter, peanut butter, and butterscotch chips on low heat until it’s all melted and mixed, stirring constantly. Let the mixture cool for a little while so the marshmallows don’t melt.



Stir in mini marshmallows. Pour mixture into a greased 11"x13" pan.

Refrigerate for a few hours. Cut into small squares and serve.

Lemon Bars

I’ve had a mad craving for lemon bars lately…I can’t explain it. I’ve never been a hardcore fan but for some reason they’ve been all that I can think about lately.

What can I say? My life is pretty exciting…

Anyways, late last night, after I got home from rehearsal, I decided to end the cravings once and for all. I made my very first batch of lemon bars. I then proceeded to eat half of them with a glass of wine in front of a girly movie. I now believe that every Monday night should include lemon bars, wine and girly movies.

Mondays are for indulging. Just embrace it.

Lemon Bars
(Adapted from Chasing Tomatoes’ recipe)

Ingredients:

Crust
1/2 cup unsalted butter, softened
1/4 cup icing sugar
1 tsp grated lemon zest
1 cup flour
pinch of salt

Filling
2 eggs
1 cup sugar
2 tbsp flour
4 tbsp freshly squeezed lemon juice
1 tsp grated lemon zest

Directions:

Pre-heat oven to 350 F and line a 9x9 inch square pan with parchment paper. *Note: Make sure you line both the bottom AND the sides with parchment. I made the mistake of doing just the bottom and they stuck to the sides pretty badly.

For the crust:

In a bowl, beat the butter and sugar together until fluffy. In a separate bowl, whisk the flour, salt, and lemon zest together. Add to the butter mixture and combine. The result will look like shortbread dough. Press the dough evenly into the bottom of your parchment paper lined pan.



Bake for 15-20 minutes, until the edges are browned. Remove from the oven and set on a cooling rack.

For the filling:

In another bowl, combine the eggs, sugar, flour, lemon juice and lemon zest. Mix well. Pour over the crust and return it to the oven for about 20 minutes, until the top is dry and the edges are just starting to brown. Remove from the oven and let cool.


When completely cooled, dust the squares with icing sugar, and slice. They keep best in a sealed airtight container in the fridge.