Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (finely crushed)
  • ½ cup (1 stick) Unsalted Butter, melted
  • 2 Tbsp Granulated Sugar (optional)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips
  • 1 ½ cups Sweetened Flaked Coconut
  • ¾ cup Pecans or Walnuts, roughly chopped

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the long sides. Melt the ½ cup of butter until liquid.
  2. In a medium bowl, combine the graham cracker crumbs, sugar (if using), and melted butter. Mix until the crumbs are evenly moistened, resembling wet sand.
  3. Transfer the mixture to the prepared baking pan. Using a spatula or the bottom of a glass, firmly and evenly press the mixture across the entire base of the pan to form the crust.
  4. Carefully and evenly pour the entire can of sweetened condensed milk over the pressed crust. Do not stir.
  5. Sprinkle the chocolate chips and then the butterscotch chips evenly over the condensed milk layer.
  6. Distribute the shredded coconut evenly, then finish by scattering the chopped nuts uniformly over the top. Gently pat the top surface to ensure the layers settle slightly into the condensed milk.
  7. Bake for 25–30 minutes, or until the edges are golden brown and bubbling and the coconut is lightly toasted.
  8. Remove the bars from the oven. Allow them to cool on a wire rack at room temperature for at least 30 minutes, then transfer them to the refrigerator for a minimum of 90 minutes until fully chilled and firm. This chilling step is crucial for clean cuts.
  9. Once fully chilled, use the parchment paper overhang to lift the slab out of the pan. Place on a cutting board and slice into 18 squares (6x3 pattern).