1/2 c. shortening
1 c. peanut butter, plain or crunchy
1 (12 oz.) pkg. butterscotch chips
1 (10 1/2 oz.) pkg. miniature colored marshmallows
3/4-1 c. flake coconut (more to put on top)

In large pan, melt together the shortening, peanut butter, and butterscotch chips. Remove from heat and stir in the marshmallows and coconut. Mix well and put on buttered 15 1/2" x 10 1/2" cookie sheet. Sprinkle top with more coconut. Refrigerate until set, then cut in bars. They do soften up if left out of refrigerator a long time. Best kept in refrigerator when not serving.