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Ingredients One per line	1/2 cup butter 1 cup white sugar 2 eggs 2 1/2 cups mini marshmallows 2 1/2 cups graham cracker crumbs 4 TBSP shredded sweetened coconut 1 cup finely chopped pecans
Directions One per line	Measure all dry ingredients out into a big bowl. In a large saucepan melt butter. Pour in sugar. In a separate little bowl beat the eggs together. Add to saucepan and be careful to not let the egg touch the sides and cook. Mix well. Turn heat to medium high and stir until thickens and turns a lighter yellow. Stir in the rest of the ingredients and mix until the marshmallows are melted. Pour into an 8x8 inch pan. Put in fridge for 1 hour or overnight. Cut into squares. Put in bag with 1/4 cup of powdered sugar and shake and mix to coat. Store in fridge. Can be frozen.
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