Hazelnut Bars |
| Name: |
Sheila Velasquez |
| Base: |
Fort Bragg, NC |
| Recipe: |
1 cup chopped Oregon hazelnuts
1 cup butter
1 cup creamy peanut butter
1 12-ounce bag butterscotch chips
5 cups pastel mini-marshmallows
1 3/4 cups flaked coconut
Toast nuts in 350º oven for 5 to 8 minutes. Melt butter, peanut butter and chips together over low heat. Cool slightly. Add marshmallows, nuts and 3/4 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.
Servings: 16
Notes: Freezes well.
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