If there is one bar that I remember my Grandma Marion making when I was young, it was these raspberry coconut bars. There is something so perfect about the flavour combination: the buttery shortbread base,
Added an extra cup melted butter to the dry mix. A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe which my whole family loves. You can use almond extract instead of lemon, if you wish.
1 cup peanut butter (you can use ½ cup if you want it less peanutty and more butterscotch-y) ½ cup good quality butter 250 grams of butterscotch baking chips (small bag) 400 grams of “fruit flavoured” coloured marshmallows (big bag