Yield: 1 Batch
|1 cup||Chopped Oregon hazelnuts|
|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