Chocolate or Butterscotch Bars


Kris Birt

2 cup Chocolate or Butterscotch Chips  (12 oz)
1/2 cup Oleo or butter
1 tsp Vanilla
1 Egg
1 cup Confectioners Sugar
4 cup Marshmallows (10.5 oz  bag)
1 cup Coconut - shredded


Melt chips and oleo in a double boiler or very low heat.
Mix together Vanilla, egg, and sugar. Then add to chips.
*this will take care off the egg curdling and makes it easy to split into 2 types.
Cool until a marshmallow does not melt.
Add marshmallows and mix.
Shape into 2 rolls on parchment paper and cover with coconut.
(It is easier to use parchment paper to cover mix
with coconut and shape into a roll)
Cover with plastic wrap or foil. Freeze until hard.
Good for months in the freezer, 
so make ahead and defrost for about an hour to use.
Variations - Try Chocolate-Raspberry, lemon, cherry, or any of the new baking chips.
             Vanilla can be replaced with matching extract for taste.