Marshmallow Butterscotch Bars

What is butterscotch and why do these get that delectable name? Luckily I know the answer. First you've got caramel, which is white sugar heated until it caramelizes (duh), or turns brown. Toffee, brittle and butterscotch are all in the caramel family; butterscotch is caramel paired with butter. Um, besides chocolate, what could be better? Only butterscotch with marshmallows.

These are sweet. I mean sweeeeet. And a little gooey but not ooey-gooey. Brown sugar, coconut, and vanilla are the big players here, and with the crunch of pecans and puffy toasty-ness of marshmallows they are indulgently delightful. Don't forget the final drizzle of caramel sauce on top!
Marshmallow Butterscotch Bars (print recipe)
Coconut-Butterscotch Bottom:
1/3 cup butter
1 1/2 cups flaked or shredded coconut
3/4 cup chopped pecans
2/3 cup packed brown sugar

Marshmallow-Butterscotch Top:
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 cups tiny marshmallows
1/2 cup chopped pecans
Caramel-flavored ice cream topping

1. Preheat oven to 350. Grease a 9x13 baking pan; set aside. In a small saucepan, heat 1/3 cup butter over medium heat until melted. Stir in coconut, 3/4 cup pecans and 2/3 cup brown sugar. Press mixture evenly into bottom of the prepared pan; set aside.

2. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour until combined. Stir in 1/2 cup of the marshmallows and the 1/2 cup pecans. Carefully spread mixture over coconut layer.

3. Bake in the preheated oven about 25 minutes or until top is evenly browned (center may jiggle slightly when gently shaken.) Increase oven temperature to 450. Sprinkle with the remaining 1 cup marshmallows. Bake about 3 minutes or until marshmallows are lightly browned.

4. Cool in pan on a wire rack. Cut into bars. If desired, drizzle with caramel topping. Makes 24 bars.

Recipe from Better Homes and Gardens Holiday Baking magazine, December 2010