Shelly's Recipe

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

Category: Bars

Crust:
4 1/2 tsp light butter
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal

Fudge:
2 tbsp light butter
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp salt
2 cups miniature marshmallows
1 cup butterscotch flavored morsels
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/4 cup chopped cocktail peanuts

For Crust: Grease a 13x9 inch 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 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.