Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 1 cup | Sugar |
| 1½ \N | Stick margarine; melted |
| 2 cups | Graham cracker crumbs |
| ½ cup | Coconut |
| ½ \N | Cup chopped pecans |
| 2 cups | Miniature marshmallows |
| 1 pack | (12-oz) butterscotch chips |
| ½ cup | 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
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