First you’ll want to line a 9×13 baking pan with foil and lightly grease with butter or spray with non-stick cooking spray. You can also use non stick foil.

Next in a large saucepan melt peanut butter chips, butterscotch chips and peanut butter over medium heat, stirring frequently, until melted and smooth.

Microwave directions- Place peanut butter chips, butterscotch chips and peanut butter in a large microwave safe mixing bowl. Heat in 30 second increments stirring in between until the chips are melted and smooth.

Remove the pan from the heat, or bowl from the microwave and add 1 cup of the peanuts and the entire bag of marshmallows. Stir until the peanuts and marshmallows are coated with the peanut butter mixture.

Spread the mixture evenly in your prepared pan.

While the peanut butter mixture is still soft sprinkle candy corn and remaining ½ cup peanuts evenly across the top, gently press them into place.

Refrigerate for at least 2 hours.

When ready to cut remove from the refrigerator and allow to sit at room temperature for about ten minutes. Using the foil lift the bars out of the pan and place on a chopping block. Cut with a sharp knife into 24 squares and serve!

Store leftovers refrigerated in an air tight container.