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Crispy Peanut Butterscotch Fudge


80 pieces


4 1/2 teaspoons butter or margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal
2 tablespoons butter or margarine
2/3 cup evaporated milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup butterscotch flavored morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped


Grease a 13" x 9" square baking pan with Pan Release. Set aside.

In a heavy-duty saucepan, melt 4 1/2 teaspoons butter over low heat in medium. 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 pan.

In a heavy-duty medium saucepan, combine 2 tablespoons butter, evaporated milk, sugar and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add 2 cups marshmallows, 1 cup morsels, 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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