Yield: 16 Servings
|1½ \N||Stick margarine; melted|
|2 cups||Graham cracker crumbs|
|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.
18 OCT 95; GLORIA BREWSTER,
HORSESHOE BEND, AR
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