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