Shelly's Recipe

CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

Category: Bars

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

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

For the crust: Coat a 13-by-9 inch baking pan and a rubber spatula with nonstick cooking spray.

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

For the fudge: Combine the sugar, evaporated milk, margarine and salt in a 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 the heat.

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