Marshmallow Blondies

This recipe got a ton of compliments! A bunch of people asked for the recipe, so that speaks for itself! . . You should probably make this recipe! 
Taste: They are marshmallowy chocolately butterscotchy goodness.
Texture: The night I made them, they were super gooey. But they set up into bars nicely overnight.
Would I make these again?: Yes, but I would make them the night before I wanted to serve them. And maybe throw in some mini marshmallows!

Marshmallow Blondies
Recipe from Two Peas and Their Pod

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don’t over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don’t cook them too long. ** (I have NO idea what she is talking about. I made one batch over medium heat and it separated so I threw it away. I made the 2nd batch over low heat very slowly and it still separated. The bars were still delicious though!)

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting. Enjoy!