Crispy Peanut Butterscotch Fudge Squares

Ingredients:
Crust
4 1/2 tsp margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups crisp rice cereal
Fudge
2 TBSP margarine
2/3 cup (5 fl. oz can) Evap. milk
1 1/2 cups sugar
1/4 tsp salt
2 cups miniature marshmallows
1 cup butterscotch morsels
3/4 cup creamy peanut butter
1 tsp vanilla
1/4 cup cocktail peanuts, chopped

Directions:
For crust: coat 13 X 9 pan and rubber spatula with nonstick cooking spray
Melt margarine 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 baking dish using spatula.
For fudge: Combine margarine, evap. milk, sugar & 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.
Add marshmallows, butterscotch morsels, peanut butter and vanilla; 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.