Ingredients:

  • 1.5 cups graham cracker crumbs (170g)
  • 0.5 cup unsalted butter, melted (113g)
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips (170g)
  • 1 cup butterscotch chips (170g)
  • 1.5 cups sweetened shredded coconut (130g)
  • 1 cup chopped pecans (115g)
  • 14 oz sweetened condensed milk (396g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper. Mix graham cracker crumbs, melted butter, and salt in a bowl until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan.
  2. Distribute the semi-sweet chocolate chips evenly over the crust, followed by the butterscotch chips and chopped pecans. Sprinkle the shredded coconut across the top as the final dry layer.
  3. Pour the sweetened condensed milk evenly over the entire surface. Use an offset spatula to spread the milk to the edges, ensuring the dry ingredients are fully covered.
  4. Bake for 25 to 30 minutes until the edges are bubbling and the coconut is golden brown. Allow the bars to cool completely in the pan before slicing into squares.