Best Crispy Peanut Butterscotch Fudge Squares Recipes

Crispy Peanut Butterscotch Fudge Squares image

Provided by Kristin Miller

Number Of Ingredients 15

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.

Crispy Peanut Butterscotch Fudge Squares image

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

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.