2 Eggs
1 c Sugar
1 1/2 Stick margarine; melted
2 c Graham cracker crumbs
1/2 c Coconut
1/2 Cup chopped pecans
2 c Miniature marshmallows
1 pk (12-oz) butterscotch chips
1/2 c Peanut butter
Beat eggs and sugar together. Place in a saucepan, add margarine and cook
until thick, stirring constantly (it will scorch easily). Set aside to
cool.
Mix in graham cracker crumbs, pecans and marshmallows. Spread in a buttered
9-by-13-inch pan.
Melt butterscotch chips and peanut butter together and blend well. Spread
on top of first mixture. Cut in small squares when cool. Freezes well.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95; GLORIA BREWSTER,
HORSESHOE BEND, AR
Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings