Ingredients
Scale
- 1½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ½ cup (1 stick) unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1⅓ cups sweetened flaked coconut
- 1 cup chopped pecans or walnuts
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil or parchment paper, leaving an overhang on two sides for easy removal later. Lightly spray the foil with cooking spray or grease with butter.
- Make the Crust: Pour the graham cracker crumbs into the prepared pan. Pour the melted butter evenly over the crumbs. Using a fork or your hands, mix the butter and crumbs together until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the pan to form a compact crust. Use the bottom of a measuring cup or glass to press it down firmly—this helps create a sturdy base.
- Add Sweetened Condensed Milk: Open the can of sweetened condensed milk and pour it evenly over the graham cracker crust. Use a spoon to help spread it if needed, making sure to reach all the corners and edges. Don’t worry if it doesn’t cover every inch perfectly—it will spread as it bakes.
- Layer the Chocolate Chips: Sprinkle the chocolate chips evenly over the sweetened condensed milk layer. Distribute them as evenly as possible across the entire surface.
- Add Butterscotch Chips: Sprinkle the butterscotch chips over the chocolate chip layer, again distributing them evenly.
- Sprinkle the Coconut: Scatter the shredded coconut evenly over the chip layers. Press down lightly with your hands to help it adhere.
- Top with Nuts: Sprinkle the chopped nuts evenly over the coconut layer. Press down gently but firmly on the entire surface with your hands or a spatula to help compact all the layers together.
- Bake: Bake for 25-28 minutes, until the edges are golden brown and the top is lightly toasted. The center should be bubbly and the coconut should be turning golden. Don’t overbake, as they’ll continue to set as they cool.
- Cool Completely: Remove from the oven and place the pan on a wire rack. Let cool completely in the pan for at least 2 hours, or preferably 3-4 hours. For the cleanest cuts, refrigerate for 1 hour after cooling to room temperature.
- Cut and Serve: Using the foil or parchment overhang, lift the entire block of bars out of the pan and place on a cutting board. Use a sharp knife to cut into 24 squares, wiping the knife clean between cuts for neat edges.
Notes
- Press each layer down firmly, especially the crust and the final layer, to help everything stick together.
- The sweetened condensed milk will look like it’s not enough, but it spreads and soaks down through the layers as it bakes.
- Let the bars cool completely before cutting, or they’ll fall apart. Patience pays off here!
- Store airtight to maintain that perfect chewy texture.
- These bars are rich and sweet, so cut them into smaller pieces if serving a crowd.
- Prep Time: 10
- Cook Time: 25 minutes
- Category: Dessert, Bars & Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 245
- Sugar: 23g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 15mg