1/2 c. shortening
1 c. peanut butter
2 c. butterscotch chips
1 pkg. mini marshmallows
1 c. flake coconut
1/2 c. peanuts, chopped

Melt shortening, peanut butter and butterscotch chips together. Cool slightly so marshmallows won't melt when added. Then add the marshmallows along with 3/4 cup of the flake coconut and the nuts. Put mixture into buttered 9 x 13 inch pan. Sprinkle the remaining 1/4 cup coconut on top. Cool until firm before cutting. Keep refrigerated for easier handling and serving. For thinner bars, use a 10 x 13 inch pan.