Butterscotch Brownies

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Yield: 24 brownies

There are many competing version of this delicious dessert; here’s yet another to add to your repertoire.
Bottom Layer:
1/3 cup margarine
1-1/3 cups shredded coconut
¾ cup chopped toasted pecans
2/3 cup brown sugar

Second Layer:
½ cup margarine
1 cup brown sugar
½ teaspoon baking soda
3 eggs
½ teaspoon vanilla extract
1-1/2 cups flour
½ cup chopped toasted pecans
½ cup tiny marshmallows

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, heat the margarine, coconut, pecans and brown sugar until margarine is melted. Press onto bottom of prepared pan.

In a large bowl, beat the margarine, brown sugar and baking soda until light and fluffy. Beat in eggs and vanilla. Add flour and mix until combined. Stir in pecans and marshmallows. Spread carefully over bottom layer.

Bake for about 20 minutes or until lightly browned. Cool in pan on wire rack before cutting into bars.

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