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light brown sugar Marshmallow Creme light cream butter butterscotch flavor chips chocolate covered toffee
Viewed: 22 - Published at: 5 years agoIngredients
- 1 lb. light brown sugar
- 1 1/2 c. Marshmallow Creme (6 oz.) or Fluff (9 1/2 oz.)
- 3/4 c. light cream
- 1/4 c. butter or margarine
- 1 c. butterscotch flavor chips (6 oz.)
- 5 chocolate covered toffee bars (Skor or Heath bars; about 1.25 oz. each), chopped coarse
Method
- Grease 9-inch square pan.
- Stir sugar, Marshmallow Creme and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil.
- Boil, stirring constantly, 6 minutes. Remove from stove; stir in chips until melted, then toffee bars (toffee bars may not melt completely).
- Pour into prepared pan and chill until firm.
- With a sharp knife, cut into 1/4-inch squares. Store airtight in refrigerator.
- Makes 36, about 2 1/2 pounds.
