Butterscotch Fudge

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1/3 cup peanut butter
1 teaspoon Spice Islands pure vanilla extract
1 cup butterscotch chips

Line a 9-in. square pan with foil and grease the foil with 1-1/2
teaspoons butter; set aside. In a large heavy saucepan, combine the
sugars, milk and remaining butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes,
stirring constantly. Reduce heat to low; stir in the marshmallow creme
and peanut butter until melted and blended.

Remove from the heat; stir in vanilla. Add the butterscotch chips;
stir until chips are melted. Pour into prepared pan. Refrigerate for 4
hours or until firm. Using foil, remove fudge from pan; carefully peel
off foil. Store in refrigerator.