Ingredients
2cupschocolate chips
1cuppeanut butter
4tbspbutter
1tspvanilla extract
¼tspkosher salt
10ozmini rainbow marshmallows,(1 bag)
Preparation
Line an 8×8-inch baking pan with parchment paper and spray with vegetable oil spray.
In a large microwave-safe bowl, in 30-second increments, melt the chocolate chips, peanut butter and butter together, stirring in between each time it is microwaved.
Add in the vanilla and salt, then let cool for 5 minutes.
Add in ¾ of the marshmallows to the semi-cooled chocolate mixture and coat well.
Spread the mixture into the pan, then immediately top with the remaining marshmallows and press them into the top.
Put the pan in the refrigerator to chill for 30 minutes.
Serve, and enjoy!
