Let’s walk through this incredibly simple no-bake process:

1. Prepare the Pan:

• Line a 9×13 inch baking dish completely with non-stick aluminum foil (or regular foil lightly greased, or parchment paper), leaving some overhang on the sides to act as handles for easy removal later. Set aside.

2. Melt Chips and Peanut Butter:

• Combine the semi-sweet chocolate chips, butterscotch chips, and creamy peanut butter in a large microwave-safe container or bowl.
• Microwave on HIGH power in 30-second intervals. Stir well after each interval. Continue heating and stirring until the chips are fully melted and the mixture is smooth and incorporated. Be careful not to overheat or scorch the mixture. (Alternatively, melt gently in a saucepan over low heat or using a double boiler, stirring constantly).

3. Stir in Marshmallows:

• Once the chocolate/butterscotch/peanut butter mixture is smooth and melted, remove it from the heat source.
• Add the mini marshmallows to the warm mixture.
• Stir gently but thoroughly with a spatula or sturdy spoon until the marshmallows are fully coated. Work relatively quickly before the mixture cools too much.

4. Spread in Pan:

• Pour the marshmallow-coated mixture into the prepared baking dish.
• Spread it out into an even layer using the spatula.

5. Chill Until Set:

• Place the baking dish in the refrigerator. Chill until the bars are completely set and firm, which usually takes about 2 hours.

6. Cut and Serve:

• Once firm, use the foil/parchment overhang to lift the entire block out of the dish onto a cutting board.
• Cut into squares or bars using a sharp knife. Serve immediately or store leftovers.

Seriously easy and quick to assemble