Ingredients:

  • 1/2 cup (113g) Unsalted butter, melted
  • 1 1/2 cups (150g) Graham cracker crumbs
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1 cup (170g) Butterscotch chips
  • 1 cup (115g) Chopped pecans or walnuts
  • 1 1/3 cups (115g) Shredded sweetened coconut
  • 1 can (14 oz) Sweetened condensed milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
  2. Pour the melted butter directly into the bottom of the prepared pan. Sprinkle the graham cracker crumbs evenly over the butter and press them firmly into an even layer using a fork or the bottom of a flat glass.
  3. Scatter the semi-sweet chocolate chips evenly over the crust, followed by a layer of butterscotch chips.
  4. Add the chopped pecans (or walnuts) as the fourth layer, then top with the shredded sweetened coconut.
  5. Slowly and evenly pour the entire can of sweetened condensed milk over the layers, ensuring it covers the surface to bind the ingredients.
  6. Bake for 25 minutes or until the edges are golden brown and the coconut has reached a mahogany-colored toast. Allow to cool completely in the pan before lifting out with parchment paper and slicing into 24 bars.