In a medium saucepan, combine butterscotch chips and creamy peanut butter. Heat over low flame, stirring continuously for approximately 4-5 minutes, until the mixture is smooth and well combined. Be careful to maintain a low temperature to prevent burning.

After removing the saucepan from the heat, stir in the pure vanilla extract. Allow the mixture to cool slightly for about 3 minutes.

Gently fold in the mini marshmallows and salted peanuts into the cooled mixture. Ensure all pieces are evenly coated while preserving the shape of the marshmallows.

Prepare a parchment-lined baking sheet, then deploy tablespoon-sized spoonfuls of the mixture onto the sheet. Space them about an inch apart. Place the tray in the refrigerator and chill for 15-20 minutes, until firm.

Once firm, transfer the drops to an airtight container for storage. They can be kept at room temperature for up to a week, or refrigerated for up to two weeks.