January 21, 2011

Crispy Peanut Butter Butterscotch Fudge Squares

Crust:
Melt together in saucepan;
2 1/4 Tbs margarine
2 c miniature marshmallows
1/4 c peanut butter
add 3 c rice crispies
press in greased 9x13 pan

In large saucepan bring to a boil
2 Tbs butter
1 5 oz can evaporated milk
1 1/2 c sugar
1/4 tsp salt
stir in:
2 c miniature marshmallows
1 c butterscotch chips
3/4 c chunky peanut butter
1 tsp vanilla
Spread over top
Sprinkle 1/2 c peanuts on top.

Janelle Openshaw

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