Ingredients
• 1½ cups (190g) graham cracker crumbs (or gluten-free crumbs)
• ⅓ cup (75g) unsalted butter, melted
• 1 (14-oz) can sweetened condensed milk
• 1 cup (175g) semi-sweet chocolate chips
• 1 cup (120g) butterscotch chips (or sub white chocolate for contrast)
• 1¼ cups (100g) unsweetened shredded coconut
• ¾ cup (90g) chopped walnuts or pecans
• Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13″ pan with parchment (overhanging edges for easy lift).
- Mix graham crumbs and melted butter; press firmly into bottom of pan.
- Layer in order: chocolate chips → butterscotch chips → coconut → nuts.
- Slowly pour sweetened condensed milk evenly over layers (it will sink and bind everything).
- Sprinkle with sea salt.
- Bake 25–30 min until golden at edges and bubbly throughout.
- Crucial: Cool completely in pan (2+ hours)—this sets the layers. Lift out, slice into 24 bars.
💡 Make it your own: Swap chips for peanut butter, toffee, or M&Ms; use almonds or omit nuts for allergies.
PREP TIME & NUTRITION (per bar, makes 24):
Prep Time: 10 min | Cook Time: 28 min | Total Time: 3 hr 10 min (incl. cooling) | Servings: 24 | Calories: 190 | Net Carbs: 22g | Fats: 10g | Protein: 2g