(by Shirley McNevich)
1/2 cup butter (melted)
1 cup graham cracker crumbs
1 cup Baker's angelflake coconut
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 6oz. bag Nestle's butterscotch bits
1 - 15oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3/4 cup chopped peanuts
In a bowl add melted butter and the graham cracker crumbs--stir. Press the mixture into a greased 9 x 13 cake pan. Sprinkle the coconut evenly over the crust. In a bowl add chocolate chips and butterscotch chips--stir to mix. Sprinkle the chips evenly over the coconut. Drizzle the Eagle milk all over the top. Sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes. Cool completely before cutting.
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