Categories: Snack Bars
Ingredients
- 3 1/2 tbsps butter, divided use
- 4 cups miniature marshmallows, divided use
- 1 cup creamy peanut butter, divided use
- 3 cups toasted rice cereal
- 2/3 cup canned evaporated milk
- 1 1/2 cups sugar
- 1 cup butterscotch baking chips
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup cocktail peanuts, chopped
Directions
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Lightly spray a 13×9×2 inch baking pan with nonstick cooking spray; set aside.
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In a medium saucepan, set over low heat, melt 1 1/2 tablespoons of the butter. Add 2 cups marshmallows and 1/4 cup peanut butter and stir until melted and smooth. Remove from heat. Add cereal and stir until blended. With a large square of wax paper, press mixture into bottom of prepared pan.
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In a medium saucepan, combine the evaporated milk, sugar and remaining 2 tablespoons butter. Bring to a boil over medium heat, stirring constantly for 4-5 mins. Remove from heat.
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Add the remaining 2 cups marshmallows, butterscotch chips, vanilla extract and remaining 3/4 cup peanut butter to the hot milk mixture; stir vigorously for 1 min or until marshmallows and butterscotch chips are completely melted. Pour and spread mixture over prepared crust. Sprinkle with peanuts. Refrigerate 1 hour to set. Store in containers between layers of wax paper.