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| INGREDIENTS |
| 4½ tsp. |
light margarine |
| 2 cups |
miniature marshmallows |
| ¼ cup |
creamy peanut butter |
| 3 cups |
rice crisp cereal |
| 2 tbsp. |
light margarine |
| ⅔ cup |
(5 fluid oz.) evaporated fat free milk |
| 1½ cups |
granulated sugar |
| ¼ tsp. |
salt (optional) |
| 2 cups |
miniature marshmallow |
| 1 cup |
butterscotch flavored morsels |
| ¾ cup |
creamy peanut butter |
| 1 tsp. |
vanilla extract |
| ¼ cup |
cocktail peanuts, chopped |
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| RECIPE |
Crust:
- Spray a 13x9” pan and rubber spatula with nonfat cooking spray.
- Melt margarine over low heat in a medium saucepan.
- Add marshmallows and peanut butter. Stir until melted. Remove from heat.
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Add cereal. Stir until well coated. Press into bottom of prepared baking pan using sprayed spatula.
Fudge:
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Combine margarine, evaporated milk, sugar, and salt in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
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Boil, stirring constantly, for 4-5 minutes. Remove from heat.
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Add marshmallows, morsels, peanut butter, and vanilla extract. Stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust.
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Sprinkle nuts over fudge. Press nuts in slightly. Refrigerate until set. Cut into squares.
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| SERVING SUGGESTION |
SERVING SIZE:
1 fudge square
NUMBER OF SERVINGS:
80
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| NUTRITION FACTS |
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| Calories |
70 |
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| Total Fat |
3 g |
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| Sodium |
45 mg |
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| Total Carbohydrates |
9 g |
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| Fiber |
0 g |
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| Protein |
1 g |
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