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Over a double boiler (medium sauce pan with about an inch of
water set to simmering and a bowl placed on top of the saucepan)
pour in 1 bag of butterscotch chips and 1 tablespoon oil.
Stir occasionally until mostly melted and then remove from heat.
(about 2 minutes) Continue to stir until all melted then pour
butterscotch into a parchment lined 9x13 pan.
Using an offset spatula, smooth out butterscotch until even and flat.
Gently pour marshmallows onto butterscotch and make sure they
are evenly covering bottom.
Place in freezer for about 10 minutes.
Place peanut butter chips, peanut butter and oil on bowl over
double broiler.
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Stir occasionally until mostly melted, remove from heat. You want
to peanut butter chocolate mixture to be easily spreadable. (If it is
not, add more oil in 1 teaspoon increments)
Remove butterscotch marshmallow mixture from freezer and pour
peanut butter mixture over top. Using offset spatula, spread peanut
butter mixture evenly over marshmallows.
Place in refrigerator to set.
When ready to serve, remove from refrigerator and lift up sides of
parchment to dislodge from pan. Cut into chunks (using a knife
works best) and serve at room temperature.
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