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Crispy Peanut Butterscotch Fudge Squares




Source of Recipe


NESTLÉ TOLL HOUSE


List of Ingredients




• 1 Recipe For Crust
• 4 1/2 teaspoons light margarine
• 2 cups miniature marshmallows
• 1/4 cup creamy peanut butter
• 3 cups toasted rice cereal
• 1 Recipe For Fudge
• 2 tablespoons light margarine
• 1 (5 fl. oz.) can CARNATION Evaporated Fat Free Milk
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 cup NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup cocktail peanuts


Recipe



FOR CRUST:


COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.


MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.


FOR FUDGE:


COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.


ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.