Crispy Peanut Butterscotch Fudge Bars

By Cindy_Wicker

Ingredients

• Crust:
• 4-1/2 tsp. unsalted butter
• 2 cups miniature marshmallows
• 1/4 cup creamy peanut butter
• 3 cups crisp rice cereal
• Fudge:
• 2 tbsp. unsalted butter
• 5 oz. can evaporated milk
• 1-1/2 cups sugar
• 1/4 tsp. salt
• 2 cups miniature marshmallows
• 1 cup butterscotch chips
• 3/4 cup creamy peanut butter
• 1 tsp.vanilla
• 1/4 cup cocktail peanuts, chopped

Details

Servings 36

Preparation

Step 1

Make crust. Mist a 9 x 13 baking pan with nonstick cooking spray. In a heavy saucepan, melt butter over low heat. Add marshmallows and peanut butter and stir until melted. Remove from heat. Pour in cereal and stir to coat. Press into bottom of prepared pan using a rubber spatula.

Prepare Fudge:
Combine butter , evaporated milk, sugar and salt in a separate saucepan. Bring mixture to a full rolling boil over medium heat, stirring constantly. Cook, stirring continually 4-5 minutes more. Remove from heat. Add marshmallows, butterscotch chips, peanut butter and vanilla. Stir vigorously for 1 minute or until marshmallows and butterscotch chips are completely melted, Pour mixture over crust and sprinkle with peanuts. Press them down lightly with your hands. Refrigerate until set, about 1-1/2 hours. Cut into 36 bars.