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.