| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
|
Stick margarine; melted |
| 2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Coconut |
| 1/2 |
|
Cup chopped pecans |
| 2 |
c |
Miniature marshmallows |
| 1 |
pk |
(12-oz) butterscotch chips |
| 1/2 |
c |
Peanut butter |
INSTRUCTIONS
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
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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