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<blockquote data-quote="moreluck" data-source="post: 130247" data-attributes="member: 1246">Crispy Peanut Butterscotch Fudge Squares&nbsp;Nonstick cooking spray &nbsp;Crust 4 1/2 teaspoons light margarine 2 cups miniature marshmallows 1/4 cup creamy peanut butter 3 cups toasted rice cereal &nbsp;Fudge 1 1/2 cups granulated sugar 2/3 cup Nestlé Carnation Evaporated Fat Free Milk 2 tablespoons light margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup (6 oz.) Nestlé Toll House Butterscotch Flavored Morsels 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 cup cocktail peanuts, chopped&nbsp;1. For crust: Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray. &nbsp;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 pan using prepared rubber spatula. &nbsp;3. For fudge: Combine sugar, evaporated milk, margarine 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. &nbsp;4. Stir in marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.</blockquote>

[QUOTE="moreluck, post: 130247, member: 1246"] Crispy Peanut Butterscotch Fudge Squares Nonstick cooking spray Crust 4 1/2 teaspoons light margarine 2 cups miniature marshmallows 1/4 cup creamy peanut butter 3 cups toasted rice cereal Fudge 1 1/2 cups granulated sugar 2/3 cup Nestlé Carnation Evaporated Fat Free Milk 2 tablespoons light margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup (6 oz.) Nestlé Toll House Butterscotch Flavored Morsels 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 cup cocktail peanuts, chopped 1. For crust: Coat 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 pan using prepared rubber spatula. 3. For fudge: Combine sugar, evaporated milk, margarine 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. Stir in marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares. [/QUOTE]

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