1/2 c. butter
1 (12 oz.) pkg. butterscotch chips
1 c. chunky peanut butter (can use creamy peanut butter)
3/4 pkg. miniature marshmallows
1/2 c. flaked coconut

Melt butter, chips and peanuts butter in saucepan - use low heat. Cool until warm to touch - add marshmallows and coconut. Spread in 9 x 13 inch pan (buttered). Cool in refrigerator about 1/2 hour. Cut into bars - can spread coconut on top if desired. Freezes well.