From Billie Reid
3/4 cup butter
1 cup shredded coconut
3/4 cup butterscotch bits
1 1/2 cups brown sugar, firmly packed
1 3/4 cups flour
1/2 t. soda
1/4 t. salt
1 unbeaten egg
1/2 t. vanilla
1/2 cup pecans, chopped
1 1/2 cups miniature marshmallows
Melt 1/4 cup butter in saucepan.
Stir in coconut, butterscotch bits, and 1/2 cup brown sugar.
Spread in bottom of greased 13 x 9" pan.
Sift flour with soda and salt.
Cream 1/2 cup butter; creaming well. Add egg and vanilla; beat well.
Blend in dry ingredients. Stir in 1/2 cup pecans and 1/2 cup marshmallows.
Spoon dough in small amounts over coconut mixture; pat out evenly with floured hands.
Bake at 350 for 25-30 minutes.
If desired, sprinkle with 1 cup marshmallows.
Bake 1-2 minutes until marshmallows begin to puff.
While warm, drizzle with glaze (recipe below).
Cut into 1" bars. Makes about 48.
BUTTERSCOTCH GLAZE
1 T. butter
1/4 cup butterscotch bits
1-2 T. milk
1 T. light corn syrup
1 cup confectioners' sugar (10X)
Melt butter, syrup, and butterscotch bits over low heat.
Add the sugar and milk until the consistency of a glaze.
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