CHOCOLATE MARSHMALLOW MILE-HIGH SQUARES
2 cups (12-ounce package) Nestle Toll House Semisweet Chocolate Morsels
1 2/3 cups (11-ounce package) Nestle Toll House Butterscotch Flavored Morsels
1/2 cup creamy or chunky peanut butter
9 cups (16-ounce package) miniature marshmallows
1 cup dry-roasted peanuts
Line 13x9-inch baking pan with foil.
Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on medium-high (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
Spread into prepared pan. Refrigerate until firm.
Cut into squares.
Makes 48 squares
Source: Nestle Toll House
2 cups (12-ounce package) Nestle Toll House Semisweet Chocolate Morsels
1 2/3 cups (11-ounce package) Nestle Toll House Butterscotch Flavored Morsels
1/2 cup creamy or chunky peanut butter
9 cups (16-ounce package) miniature marshmallows
1 cup dry-roasted peanuts
Line 13x9-inch baking pan with foil.
Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on medium-high (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
Spread into prepared pan. Refrigerate until firm.
Cut into squares.
Makes 48 squares
Source: Nestle Toll House
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Deep Fried Oreos, Candy Bars, and Mars Bars
- Skaarup's Super Bowl Fudge
- Caramels (Majeskas)
- Nestle Quick Fudge with Variations
- Oreo Candy Bark
- Bailey's Irish Cream Snowball Truffles (using white chocolate)
- Kraft's Fantasy Fudge - the old recipe
- Church Windows Candy (using chocolate and colored mini marshmallows)
- Country Club Two-Story Fudge (Hershey's, 1940's)
- Caramel Balls (microwave)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!