Peanut Butterscotch Fudgies Recipe

  • Cookie base and topping
  • 1 cup butter or marg.
  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon soda
  • 1 teaspoon Salt
  • 2 1/2 cups oatmeal
  • Filling
  • 1 can sweetened condensed milk (15 ounce can)
  • 1 package butterscotch pieces (6 ounce package)
  • 1 cup chunky peanut butter
  • 2 tablespoons butter or marg.
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla
For the cookie base and topping, beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, soda, and salt; mix well. Stir in oats. Press half of mixture on to bottom of greased 13x9 baking pan. Reserve remaining mixture for topping.

For filling, melt together condensed milk, butterscotch pieces, peanut butter and salt in heavy sauce pan over low heat until smooth. Stir in vanilla. Spread evenly over filling; press down slightly. Bake in preheated oven at 350 degrees for 35 to 40 minutes.

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