1/2 cup marshmallow crème
1/2 cup thawed Cool Whip topping
1/4 cup coconut, toasted *
1 ounce semi-sweet chocolate
2 Tablespoons chopped peanuts
*How to toast coconut: Spread coconut evenly in shallow baking pan. Bake at 350 degrees for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.
Spread peanut butter onto an 8 inch pie plate. Mix marshmallow crème and Cool Whip until blended. Spread over peanut butter. Top with remaining ingredients.
TIM'S NOTES: Thinly sliced apples are a nice complement to this dip. My only suggestion is if you microwave the coconut (most practical on a hot day) only microwave it 8 to 10 seconds at a time and stir it. My carousel in the microwave stopped working, so it doesn't rotate evenly, so I had to check it often. If your carousel rotates, then maybe the original directions might work for you, but I am very leery...
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