Description
Every square begins with a buttery graham cracker crust, topped with creamy, caramel-sweet milk and a scatter of chocolate chips, butterscotch, coconut and pecans. Warm from the oven, these bars are crisp-edged and gooey inside.
Ingredients
- 1 3/4 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 tablespoon granulated sugar
- 1 can 14 ounce sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper leaving an overhang.
- In a medium bowl combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
- Pour the sweetened condensed milk evenly over the crust, spreading gently with a spatula.
- Sprinkle chocolate chips, butterscotch chips, coconut, and pecans in an even layer over the milk.
- Bake for 25 to 30 minutes or until edges are golden brown and toppings are set.
- Remove from the oven and allow to cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the bars from the pan and cut into squares.
Notes
- For a nut-free version omit the pecans or replace with sunflower seeds.
- Bars can be stored in an airtight container at room temperature for up to five days.
- Chilling the bars before cutting helps achieve cleaner slices.
- Substitute mini white chocolate chips for butterscotch chips for a different flavor twist.