Crispy Peanut Butterscotch Fudge Squares Recipe

  • 4 1/2 teaspoons light butter
  • 2 cups miniature marshmallows
  • 1/4 cup creamy peanut butter
  • 3 cups crisp rice cereal
  • Fudge
  • 2 tablespoons light butter
  • 1 can evaporated fat free milk (2/3 cup 5 ounce can)
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup butterscotch flavored morsels
  • 3/4 cup Creamy Peanut Butter
  • 1 teaspoon vanilla extract
  • 1/4 cup cocktail peanuts, chopped
FOR CRUST: Grease 13x9" baking pan. 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 pan.

FOR FUDGE: 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 or 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.

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