Crust:
4-1/2 tsp maragarine
2 cups mini marshmallows
1/4 cup creamy peanut butter
3 cups rice krispie cereal
Fudge:
1-1/2 cups sugar
2/3 cups evaporated milk
2 Tbls margarine
1/4 tsp salt
2 cups mini marshmallows
1 cup (6oz) butterscotch flavored morsels
3/4 cup creamy peanut butter
1 tsp vanilla
1/4 cup chopped cocktail peanuts
Coat a 13 X 9 inch baking pan and rubber scraper with nonstick spray. In a medium saucepan, melt margarine over low heat. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press into bottom of prepared pan, using prepared rubber scraper. In a medium saucepan combine sugar, evaporated milk, margarine and salt. Bring to a full rolling boil over medium heat, stirring constantly. Stir in the marshmallows, morsels, peanut butter and vanilla. Stir vigorously for 1 min. or until marshmallows and morsels are melted. pour over crust. Sprinkle nuts over fudge; press in slightly. Refridgerate until set. Cut into squares.
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