Butterscotch Marshmallow Bars aka Disapearing Marshmallow Brownies (but really Blondies)

I have a serious love-hate relationship with this decadent treat. Because I've never been (as an adult) very big on sweets, I've always been able to resist them easily. I could have a giant bag of chocolates in my house for weeks, and never be tempted to eat one. But when it came to these, my willpower was non-existent.

You may wonder then why I would've ever made them in the first place. The night before Christmas Eve, getting home late, after working a long day, I got to work in the kitchen baking up some treats for my neighbors and friends. I discovered I was missing a couple of ingredients for one of the recipes I'd planned on making. It was late, I was tired, so I very quickly googled some of the ingredients I did have, and found this easy, easy recipe. So we threw it together, put it in the fridge to chill overnight, and went to bed sometime after 1:00. Both of us were up early the next day for work, so I sliced and packaged them, only tasting the tiniest broken piece, before giving them all away.

Just recently Sage commented how he hadn't even been able to try one. I'd gotten feedback that they were awesome, so I told him I'd make a half batch, so we could have a few and give away the rest. Well guess what? We didn't give them away. I was mad at myself, both for making such a tempting treat and for only making a half batch. I will not be making them again, unless for a special occasion, because clearly we are not strong enough to resist eating them all ourselves, but I also can't wait for the next get-together so I have an excuse to make more.

found on The Biscuit Pusher as Butterscotch Marshmallow Bars, from Taste and Tell as Disappearing Marshmallow Brownies, originally from allrecipes.

1/2 cup butter (A light substitute suitable for baking works fine)
1 cup butterscotch chips
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips (both times I used Ghiradelli bittersweet chips instead, and will continue to.)

Preheat oven to 350 degrees F. Line a 9x13 pan with foil, and grease the foil. (You can also just grease the pan, but foil makes it easier. When making a half batch, an 11x7 pan worked well.)

Melt the butterscotch chips and butter together, stirring occasionally until smooth. Try not to let them get too hot or they will separate. Set aside to cool. (This could be done in the microwave if you desire. I prefer the stovetop. For me, the microwave is only for heating leftovers.)

In a large bowl, stir together the brown sugar, eggs, and vanilla. In smaller bowl, stir together flour, baking powder, and salt. Mix the melted butterscotch into the sugar mixture. Next add the dry ingredients, mix until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.

Bake for 15-20 minutes in preheated oven. (Both times it took closer to 20 minutes for me.) Cool in the fridge for a couple of hours or overnight before cutting into squares. (They are also awesome if you just keep them refrigerated.)