May 9th is National Butterscotch Brownie Day.
From Better Homes & Gardens.
1/3 cup butter
2/3 cup packed brown sugar
1-1/2 cups shredded coconut
3/4 cup chopped pecans
1/2 cup butter , softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup miniature marshmallow
Grease s 9×13 inch pan. Preheat oven to 350F.
Make the base: In a saucepan, melt butter. Add remaining ingredients and mix well. Pat evenly into pan.
Make the batter: In a mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds.
Add 1 cup brown sugar, baking soda, and salt and beat until combined.
Beat in eggs and vanilla until combined. Add flour and beat well.
Stir in 1/2 cup pecans and marshmallows.
Spoon small mounds of batter over base in pan. Carefully spread to cover.
Bake 20 minutes. Mixture should be brown evenly; center may jiggle slightly when shaken.
Cool completely in the pan on a wire rack.
Cut into bars.