(from River Town Cookbook, "A collection of authentic
recipes collected by the Louisiana, Missouri
Historical Preservation Association")
This recipe is Carolyn Allen's. She is the daughter-in-law of my co-author, Betty Allen (who I mss terribly.)
½ cup butterscotch pieces
1 cup chocolate chips
1 cup minature marshmallows
¼ cup butter or margarine
¾ cup flour
1/3 cup brown sugar
1 tsp baking powder
¼ tsp salt
½ tsp vanilla
Melt butterscotch pieces and butter over medium heat; stir constantly. Remove from heat and let cool to lukewarm. Add the flour, sugar, baking powder, salt, vanilla and egg to butterscotch mixture in the saucepan. Mix well. Fold marshmallows and chocolate chips into butterscotch batter just until combined (about 5 strokes).
Spread into baking pan. Bake at 350 degree for 20 - 25 minutes. Do not overbake; center should be jiggly.
Makes 12 to 16 bars.