Step 1

Line an 9x13 inch baking pan with parchment paper.  Sprinkle half of the coconut evenly over the bottom of the pan.  Set aside.

Step 2

In a saucepan, over medium-low heat, melt the butter and peanut butter together until smooth.

Step 3

Add the chocolate chips.  Stir until melted.  Remove from heat immediately.

Step 4

Place the marshmallows and nuts in a large mixing bowl.  Pour the peanut butter and chocolate mixture over top.  Quickly stir together until well mixed.

Step 5

Pour mixture into prepared baking pan and spread it out to cover the entire pan.

Step 6

Sprinkle over the remaining coconut.

Step 7

Chill for 5 hours, or overnight.  To slice, use a sharp knife, and cut into 24 even squares.

Step 8

Store in a food-safe container in the refrigerator.  Can be frozen for up to three months.