Fabulous hazelnut bars

Yield: 1 Batch

Measure Ingredient
1 cup Chopped Oregon hazelnuts
1 cup Butter
1 cup Creamy peanut butter
12 ounces Butterscotch chips
5 cups Pastel mini marshmallows
1¾ cup Flaked coconut

Toast nuts in 350 oven for 5 to 8 minutes. Melt butter, peanut butter and chips together over low heat. Cool slightly. Add marshmallows, nuts and ¾ cup coconut. Mix well. Pat mixture into a buttered 9x13-inch pan. Sprinkle on remaining coconut, press into top slightly. Cool in refrigerator until firm. Cut into bars.

NOTE: Freezes well.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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