Ingredients
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. walnuts or pecans
2 c. miniature marshmallows
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
Chinese rock sugar — red braising, chrysanthemum tea, desserts
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a 2-quart saucepan, combine the chips with the milk. Heat over medium-low heat, stirring until chips are melted. (Be careful not to burn or scorch.) Remove from heat. Fold in nuts and marshmallows. Spread in a well-buttered 9-inch square pan. Refrigerate about 2 hours, or until firm. Cut into small squares. Yield: 2 pounds.