Ingredients

Instructions

  1. For crust:
  2. Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
  3. Melt the butter over low heat in a medium heavy duty saucepan.
  4. Add in the marshmallows and peanut butter; stir until melted.
  5. Add in the rice cereal; stir until coated.
  6. Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
  7. For butterscotch layer:
  8. In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
  9. Remove from heat.
  10. Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
  11. Pour over the rice cereal crust in the baking pan.
  12. Sprinkle with chopped peanuts.
  13. Refrigerate until set.
  14. Cut into squares.