Instructions

• Line a 9×9-inch pan with aluminum foil and lightly spray the foil with cooking spray. Set the prepared pan aside.
• Open the 10-ounce bag of mini marshmallows. Remove and reserve 1/2 cup for the topping; set the reserved marshmallows aside. Use the remaining marshmallows from the bag in Step 5.
• Place a large pot over low heat. Add 1/2 cup softened unsalted butter, 1 heaping cup creamy peanut butter (not natural), both 11-ounce bags of butterscotch chips, and 1/2 teaspoon salt.
• Stir the mixture almost continuously over low heat until it is smooth and mostly melted, scraping the bottom and sides of the pot to prevent scorching. Keep the heat low; if a few butterscotch chips remain un melted at the end, that is fine—they will finish melting from residual heat.
• Remove the pot from the heat. Add the remaining mini marshmallows (the 10-ounce bag minus the reserved 1/2 cup). Stir briefly and quickly to combine—do not overmix; you want some marshmallows to melt into the mixture and some to remain intact.
• Immediately pour the mixture into the prepared 9×9-inch pan and smooth the top lightly with a spatula.
• Evenly sprinkle the reserved 1/2 cup mini marshmallows over the top and gently press or tap them down so they adhere.
• Refrigerate the fudge for at least 4 hours or overnight until firm. Lift the fudge from the pan using the foil, slice, and serve. Store airtight in the refrigerator for up to 1 month.