Ingredients
1 tablespoon plus 2 cups butter, divided1 package (10-1/2 ounces) pastel miniature marshmallows1 package (12 ounces) semisweet chocolate chips1 package (11 ounces) butterscotch chips1 cup peanut butter
Preparation
Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan.
In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate.
Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator.
