MARSHMALLOW PEANUT RECIPES

Steps:

• In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes. , In a large bowl, whip heavy cream at high speed until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl, mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into prepared crumb crust. Sprinkle reserved 1/4 cup nuts over top. Refrigerate, covered, at least 6 hours or overnight. Drizzle with caramel topping and, if desired, chocolate syrup before serving.

Steps:

• Grease a 8”-x-8” baking pan with cooking spray. In a medium saucepan over medium heat, melt butterscotch chips, and peanut butter together. Turn off heat then stir in vanilla and a pinch of salt. Let cool to room temperature.  Stir in marshmallows then pour into prepared pan. Refrigerate until set, 2 hours.