CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

Crispy Peanut Butterscotch Fudge Squares image

Provided by Kristin Miller

Number Of Ingredients 15

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CRUST
4 1/2 Tbsp margarine
2 c mini marshmallows
1/4 c creamy peanut butter
3 c crisp rice cereal (rice crispies)
FUDGE
2 Tbsp margarine
2/3 c evaporated milk
1 1/2 c granulated sugar
1/4 tsp salt
2 c mini marshmallows
1 c butterscotch morsels
3/4 c creamy peanut butter
1 tsp vanilla extract
1/4 c chopped nuts (optional)

Steps:

1. FOR CRUST: Coat a 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
2. Melt margarine 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.
3. FOR FUDGE: Combine margarine, 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.
4. 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 if desired; press in slightly. Refrigerate until set. Cut into squares.