CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

• PREP TIME
  20 MINUTES
• COOKING TIME
  5 MINUTES
• SKILL LEVEL
  INTERMEDIATE
• MAKES
  80 
  SQUARES

INGREDIENTS

• CRUST:
• 4 1/2 teaspoons light margarine
• 2 cups miniature marshmallows
• 1/4 cup creamy peanut butter
• 3 cups crisp rice cereal
• FUDGE:
• 2 tablespoons light margarine
• 2/3 cup (5 fl.-oz. can) NESTLÉ CARNATION Evaporated Fat Free Milk
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 cup NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup cocktail peanuts, chopped

INSTRUCTIONS

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

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.

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.

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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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.