This is a Nestle Toll House recipe. The Young Women are coming over to my house tonight for our activity so there must be treats!
crust:
4 1/2 teaspoons light margarine (I used butter, about 2 tablespoons)
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups Rice Krispies
fudge:
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons light margarine (I used butter)
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup Nestle Toll House Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla
1/4 cup cocktail peanuts, chopped (didn’t have any)
for crust:
1 Coat 13 x 9″ baking pan and rubber spatula with Pam.
2 Melt butter over low heat in medium saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared pan, using prepared rubber spatula.
for fudge:
3 Combine sugar, evaporated milk, butter and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 – 5 minutes. Remove from heat.
4 Stir in marshmallows, morsels, peanut butter and vanilla. Stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.
These are my favorite!
These look delicious! I would never have thought of adding rice crispies but I bet it adds a whole new dimension!