These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks.
Crispy Peanut Butterscotch Fudge Squares deliver a delightful combination of textures and flavors. This recipe from NESTLÉ® TOLL HOUSE® features smooth and rich NESTLÉ® CARNATION® Evaporated Fat Free Milk, creating a decadent fudge base. The NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels add a sweet, buttery element that contrasts beautifully with the crispy layers of peanut goodness.
Perfect for any occasion, these squares are a breeze to prepare and fall into the category of easy recipes that can be whipped up in just 30 minutes or less. Whip up a batch for a quick and satisfying dessert or snack that will leave everyone reaching for seconds.
Ingredients
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Directions
Step 1
Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
Step 2
Melt 4 1/2 teaspoons margarine over low heat in medium, heavy-duty saucepan. Add 2 cups marshmallows and 1/4 cup peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
Step 3
Combine 2 tablespoons 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.
Step 4
Add remaining 2 cups marshmallows, morsels, remaining 3/4 cup 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.
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Make It
Step 1
Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
Step 2
Melt 4 1/2 teaspoons margarine over low heat in medium, heavy-duty saucepan. Add 2 cups marshmallows and 1/4 cup peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
Step 3
Combine 2 tablespoons 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.
Step 4
Add remaining 2 cups marshmallows, morsels, remaining 3/4 cup 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.
Ingredients
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