1-Start by lining a 9×13-inch baking pan with parchment paper or non-stick foil to make removal easier. In a double boiler over simmering water, melt together the peanut butter, semi-sweet chocolate chips, and butterscotch chips until smooth, stirring gently to keep the mixture even. This method helps prevent seizing, as noted in our tips for best results.

2-Once melted, remove from heat and let the mixture sit for 5 minutes, stirring occasionally to cool it slightly. Next, stir in the mini marshmallows until they’re evenly coated, which adds that signature gooey texture. Pour the mixture into the prepared pan without pressing down to keep the marshmallows fluffy, then sprinkle with the milk chocolate mini candies for a sweet finish.

3-Refrigerate until the bars are set, which usually takes a couple of hours, and then cut them into squares for serving. The whole process takes about 20 minutes of active preparation, making it ideal for busy parents and students. Remember, using a double boiler is key instead of a microwave for smooth melting and to avoid any lumps.