1/2 c. butter
1 (12 oz.) pkg. butterscotch chips
1 c. chunky peanut butter (can use creamy peanut butter)
3/4 pkg. miniature marshmallows
1/2 c. flaked coconut
Recipe Directions
Melt butter, chips and peanuts butter in saucepan – use low heat. Cool until warm to touch – add marshmallows and coconut. Spread in 9 x 13 inch pan (buttered). Cool in refrigerator about 1/2 hour. Cut into bars – can spread coconut on top if desired. Freezes well.
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