1/2 cup butter
2 cups butterscotch chips (divided)
2/3 cup packed light brown sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups miniature marshmallows (divided)
2 cups semisweet chocolate chips (divided)
1 14oz can of sweetened & condensed milk
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch metal baking pan.
Using a microwave-safe bowl, melt 1 cup of the butterscotch chips with the butter in the microwave. It’s easiest to work in 20 second intervals, stirring in between. Set aside to cool. (Note: Do not over melt! It’s okay if a few lumps remain.)
In a large bowl, stir the brown sugar, eggs, and vanilla until combined.
In a small bowl, stir the flour, baking powder and salt until combined.
When the butterscotch mixture has cooled, pour into the large bowl and stir to combine with the brown sugar/egg/vanilla mixture. Add the flour mixture and stir until just mixed.
Stir in 2 cups of the marshmallows, 1 cup of chocolate chips and 1/2 cup of the butterscotch chips.
Spread the batter evenly into the prepared baking pan. Top with the remaining marshmallows, chocolate, and butterscotch chips, scattering evenly. Drizzle entire can of sweetened & condensed milk evenly over the top.
Bake for 25 to 30 minutes or until set. Top will be browned but still quite gooey. Cool, completely (at least 2-3 hours) and serve!
Fitz’s Favorite Chocolate-Mint Ripplefluffs
1/2 cup melted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 beaten eggs
2 tsp vanilla
1/3 cup cocoa
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup mini semi-sweet chocolate chips
Chocolate mint candies (Andies mints recommended)
Preheat oven to 350F
Line cupcake pan with foil liners (paper will work, but brownies tend to stick).
In large mixing bowl, combine melted butter, both sugars, vanilla and beaten eggs until smooth. In separate bowl combine the flour, cocoa, salt and baking powder. Fold dry ingredients into wet ingredients. Fold in chocolate chips. Scoop by 1/4 cup into prepared cupcake pan. Press 1 chocolate mint candy into the center of each and smooth batter over the top. Top with sprinkles. Bake 350 for 20-25 minutes. Remove from oven and place a second chocolate mint candy on top . Let cool 10 minutes then remove from pan to cooling rack and allow to cool completely.
Yield: 10-12 Ripplefluffs
Sophie’s Special Butter-Toffee Ripplefluffs
12 tbsp ( 1 1/2 sticks ) unsalted butter melted and slightly cooled
1 1/2 cups packed brown sugar
2 large eggs beaten
4 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
3/4 cup toffee pieces (for those with nut allergies–smashed Werther’s Original hard candies work perfectly)
15 chocolate kisses
Preheat oven to 350F
Line cupcake pans with foil (paper works, but will stick more). In large mixing bowl, combine the melted butter and brown sugar until smooth. Add beaten eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Fold dry ingredients into wet ingredients until just combined. Fold in white chocolate chips and toffee pieces. Scoop by 1/4 cup into prepared pan. Press a chocolate kiss into the center of each and smooth batter over the top. Add sprinkles. Bake 350 for 20-25 minutes. Let cool in pan 10 minutes then remove to cooling rack.
Yield: 12-15 Ripplefluffs
Ingredients for Cupcakes:
1 box of yellow cake mix
1 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup butterscotch chips
2 tbsp flour
Ingredients for Frosting:
1 cup softened butter
1 7-oz jar of marshmallow crème
3 ½ cups powdered sugar
2 ½ tsp vanilla extract
3-4 tbsp milk
Start with one box of your favorite yellow cake mix (note: works best if there’s pudding in the mix)
Follow the directions on the box
Add vanilla to prepared mix
Line 12-24 cupcake pans (depending on box mix) with paper or foil liners
Pour mix evenly into prepared pans
In a separate bowl, combine semi-sweet chocolate chips with 1tbsp of flour
In another bowl, combine butterscotch chips with 1tbsp of flour
Sprinkle some of each type of chips into each cupcake and very lightly press into batter
Bake as directed. Allow to cool before frosting
For the Marshmallow Frosting
Combine butter, marshmallow crème, powdered sugar, and vanilla in a large mixing bowl
Add 1tbsp of milk and beat with electric mixer
Check consistency and repeat with additional tbsp. of milk (up to 4 tbsp) until desired smoothness is reached
Frost cupcakes once they have cooled completely
Decorate as desired
Mallowmelt Hot Chocolate
1 Cup whole milk
1 Cup Half & Half
2 heaping tablespoons Cookie Butter
1/4 Cup Butterscotch chips
1/2 Cup Semisweet Chocolate Chips
Marshmallows for garnish
Whipped Cream for garnish
Additional chocolate chips for garnish (Optional)
Butterscotch syrup for garnish (optional)
1. Combine Milk, Half & Half, Cookie Butter, Butterscotch Chips, and chocolate chips in a medium sauce pan
2. Simmer over Low Heat, whisking regularly, until chips melt and bubbles form around the edge of the pan (do not boil)
3. Pour into mugs. Top with as much whipped cream and as many marshmallows as you like (and any other Optional garnishes if you’re feeling fancy)
Note To young Cooks: Make sure you have a Parent, Guardian, or other adult to assist you.