Crispy Peanut Butterscotch Fudge Squares
Source of Recipe
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Crust:
4 1/2 teaspoons butter OR margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups crispy rice cereal
Fudge Filling:
2 tablespoons butter OR margaine
2/3 cup Evaporated Fat Free Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup (6-ounces) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped
FOR CRUST: COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
MELT butter 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 FILLING: COMBINE butter, 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.
Makes 36 squares.
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