In Memory Of My Gramma: Peanut Butter Marshmallow Squares
Laura May Pittman (née Holmwood) was my Dad’s mom, my Gramma. She passed away on August 23rd. Since then I’ve been thinking about her joy around little kids, her laughter when my dad teased her, crossword puzzles, card games (especially hearts), hair rollers, old time country music, cherry Kool-Aid, Peanut Butter Marshmallow Squares and all the wonderful times that her kitchen was full of family laughing and talking.
The obituary and a wealth of wonderful old photographs can be found here. (Yes, I agree: She was a truly beautiful woman.)
This is the recipe that my Gramma made for nearly every family function. Just the smell of melting butterscotch chips takes me back to my childhood. Serve with a tall glass of cherry Kool-Aid or a hot cup of tea.
Makes 16 squares
- 1/4 cup butter or margarine
- 1 cup butterscotch chipits (150 grams)
- 1/2 cup smooth peanut butter (I used natural peanut butter this time and it worked perfectly)
- 2 cups mini-marshmallow
- 3/4 cups chopped pecans or walnuts
- Grease an 8″x8″ baking pan.
- In a medium saucepan over low heat melt together the butter and the butterscotch chips.
- Remove from the heat and add the peanut butter. Squidge it around until it’s a uniform consistency.
- Sprinkle in the marshmallows and nuts. Mix.
- Spread the nutty brown batter into the prepared pan. Transfer to the fridge to set (at least 2 hours). Cut into 16 squares.