Blonde Rocky Road

So what do you do when you have ridiculously large amounts of mini-marshmallows left over from a lesson that you did with your middle-schoolers and you've now been told that you are not allowed to keep them in your classroom due to the health inspector blah blah blah.....?
You bring them home and search for ways to use them. You think I'm kidding?

Well, you could make millions of mini s'mores perfectly sized for gnomes or elves or any number of other tiny woodland creatures...

OR you can be a little more effective and make one of my new favorite desserts, Blonde Rocky Road that I found here (during my extensive search for 'what can you make with lots of mini-marshmallows...)

Ingredients:

1 12oz bag butterscotch chips

1/2 cup creamy peanut butter

1/2 cup (or 1 stick) butter, cut into pieces

1/2 teaspoon vanilla

1/8 teaspoon salt

2 1/2 cups mini-marshmallows, divided

3/4 cup salted peanuts, divided

Directions:
1) Line an 8x8 inch square baking pan with foil (make sure you get it into the corners)
2) In a large microwave-safe bowl, combine butterscotch chips, peanut butter and butter and microwave until melted (It took me about 3 minutes on 50%) Stir.

3) Stir in vanilla and salt. Add 2 cups marshmallows and 1/2 cup nuts and stir
4) Pour into prepared pan. Sprinkle with remaining marshmallows and nuts and press.

5) Chill until set (about 15 minutes in the freezer or an hour in the fridge.
6) Pull out of the pan using the foil as handles. Peel back the foil and cut into desired-size pieces. I store it in the fridge. Don't think it'll last long enough to put it in the freezer;)

Then try not to eat the entire pan in one sitting....