Instructions
Prepare an 8×8 square baking dish by lining it with parchment paper.
Cut the gummy bears in half. Set aside.
Melt the butter, white chocolate chips, and marshmallows over indirect heat. I make a double boiler by placing a heatproof bowl over a saucepan of simmering water (making sure the bowl and saucepan fit snugly together). This will ensure the mixture doesn’t burn.
Stir the mixture constantly until it’s smooth and melted, making sure it doesn’t cook… the goal is to melt, not cook.
Remove from the heat.
Let cool for about 2 minutes.
Stir in the gummy bears. Mix well.
Pour the mixture into the prepared pan.
The mixture is very sticky, so I use a lightly greased baking sheet to spread and pat into the pan.
Let cool in the refrigerator for at least two hours before cutting, preferably overnight.
Cut into 60 bite-sized pieces.
Store the candies on parchment paper between layers to prevent them from sticking together.
Enjoy!
