Crispy Peanut Butterscotch Fudge Squares

Ingredients:

* CRUST
* 4 1/2 teaspoons light margarine
* 2 cups miniature marshmallows
* 1/4 cup creamy peanut butter
* 3 cups crisp rice cereal
* FUDGE
* 2 tablespoons light margarine
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
* 1 1/2 cups granulated sugar
* 1/4 teaspoon salt
* 2 cups miniature marshmallows
* 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Morsels
* 3/4 cup creamy peanut butter
* 1 teaspoon vanilla extract
* 1/4 cup cocktail peanuts, chopped

Directions:
FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE 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.

ADD marshmallows, morsels, 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.