Ingredients
Scale
- 1½ cups (180g) graham cracker crumbs (or gluten-free cookie crumbs)
- ⅓ cup (75g) unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips (or white chocolate chips)
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans or walnuts
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 9×13″ baking pan with parchment paper, leaving overhang.
- Make crust: Mix graham crumbs and melted butter. Press firmly into bottom of pan.
- Layer (in order):
- Chocolate chips
- Butterscotch chips
- Shredded coconut
- Chopped nuts
- Pour: Drizzle sweetened condensed milk evenly over all layers—do not stir.
- Bake 25–30 minutes, until golden brown and bubbly at edges.
- Cool completely in pan on a wire rack (at least 2 hours)—this is key for clean cuts!
- Lift out using parchment, then cut into squares or bars.
💡 Pro Tips:
– Press crust firmly to prevent crumbling.
– For custom flavors: Swap butterscotch for peanut butter chips, or add dried fruit.
– Store in an airtight container at room temp up to 5 days or freeze for 2 months.
Prep Time & Nutrition (per bar, makes 24):
Prep Time: 10 min | Cook Time: 30 min | Cool Time: 2 hr | Total Time: 2 hr 40 min
Servings: 24 | Calories: 180 | Net Carbs: 20g | Fats: 10g | Protein: 2g
Servings: 24 | Calories: 180 | Net Carbs: 20g | Fats: 10g | Protein: 2g