Crispy Peanut Butterscotch Fudge Squares

Crust:
4 1/2 teaspoons butter or margarine
2 cups miniature marshmallows
1/4 cup creamy peanut butter
3 cups toasted rice cereal

Fudge:
2 tablespoons butter or margarine
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 cup chopped cocktail peanuts
For Crust: Grease a 13 x 9-inch baking pan.
Melt butter 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 pan.
For Fudge: Combine butter, 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.
Makes 80 squares.