I discovered this recipe whilst trying to think of something interesting to have for dessert.

We had icecream, but since it was just regular ole vanilla icecream, we needed a sauce. Something to make it not just icecream, but rather... a culinary delight of epic proportions...

Marshmallow and Peanut Butter Sauce: A Recipe in 3 Parts (and two Appendices)

Ingredients:

• Marshmallows. We used about 20 medium sized ones. Not the huge ones for cocoa.
• Peanut Butter. Super crunchy worked real good. We ended up using about 1/2 a cup or so.
• Milk. About a quarter of a cup.

Method:

1. Take a small saucepan, and put the marshmallows in it.
2. Put the saucepan on a stove, on a low heat until the marshmallows have started to melt down and deform a little. They look so sad, and some kinds of marshmallows even give off little squeaky cries of anguish at this stage. Harden your resolve, and...
3. Whip them. Whip 'em real good. Once they've become a single amorphous mass...
4. Add the peanut butter. Add it just a little at a time, making sure to stir it right in. This step should be accompanied by something of a textural change. If it starts to burn, take it off the pan and stir it more to lower the temperature a little.
5. Add the milk. Add it just a little at a time, taking care to mix it right through before adding more.

Serving Suggestions:

Serve while still hot on icecream, puddings, pies, and meager humans.

If you let it cool it'll form a kind of toffee/caramel type texture, which is very nice, but will mess up your teeth real good.

Appendix:

Pies are nice and so are mice.

Thank you.

Second Appendix:

Adding in a chopped up Snickers bar makes it EVEN BETTER.