CRISPY PEANUT BUTTERSCOTCH FUDGE SQUARES

CRUST
4-1/2 teaspoons light margarine
2 cups (4 ounces) miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal

FUDGE
2 tablespoons light margarine
2/3 cup Evaporated Fat Free Milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 cup (6 ounces) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup cocktail peanuts, chopped

FOR CRUST:
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 13 x 9-inch baking
pan coated with nonstick cooking spray, using rubber spatula coated
with nonstick cooking spray.

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. Chill until set. Cut into squares.
Makes 80 squares