We are moving from Mexico City to Florida at the end of this month. (We are going back to Mexico but only for a few months. We are missionaries, so it is time for us to take a furlough.) I have a pantry full of food so I am trying to make some stuff with what’s left in the pantry. It’s a challenge for me because I get picky. Plus, since I am pregnant I don’t always want what is in my house 🙂
I came across this recipe for Lake Travis Mud at Cookie Madness. I have found some great recipes on her site – you really need to check it out! Below is the real recipe and I will add notes because you know I never follow a recipe. Not because I am a rebel but because sometime I can’t get what I need to make the real recipe! I actually cut the recipe in half because I only had 1/2 a bag of butterscotch chips. I think it would taste as good if you used all chocolate chips.
- 12 oz semi-sweet chocolate chips – ‘(She used Ghirardelli 58% chocolate pieces for this but I used semi-sweet)
- 12 oz butterscotch chips
- 1 cup chunky peanut butter ( I only had creamy)
- 12-oz jar dry roasted peanuts
- 2 cups miniature marshmallows
In a large double boiler or in a heat-proof bowl set over simmering water, melt the chips over low heat. Stir in peanut butter until melted and mixed with the melted chips. Add peanuts. Let cool slightly and add marshmallows.
Spread mixture in a 9×13 buttered pan and refrigerate for at least two hours. Lift from pan by grasping foil, set on a cutting board and cut into desired size squares/bars. The mud should remain store in the refrigerator and will keep for a couple of months in an airtight container. Makes 60 pieces.