Ingredients:
- 1/2 cup unsalted butter, melted
- 1.5 cups graham cracker crumbs
- 14 oz sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch flavored chips
- 1.33 cups shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C). Line your 9x13-inch pan with parchment paper, ensuring there is at least an inch of overhang on the long sides.
- Melt the 1/2 cup unsalted butter. Pour it directly into the bottom of the prepared pan, tilting it to cover the parchment completely.
- Add 1.5 cups graham cracker crumbs over the butter. Sizzle check: You might hear a faint sound as the crumbs hit the warm fat. Press them firmly with the back of a spoon until they form a flat, tight layer.
- Pour the 14 oz can of sweetened condensed milk evenly over the crust. Note: Do not stir; just let it settle into the crevices of the crumbs.
- Distribute 1 cup semi sweet chocolate chips and 1 cup butterscotch chips over the milk. Aroma check: You'll start to smell the sweet, buttery scent of the chips even before they hit the heat.
- Sprinkle 1.33 cups shredded coconut and 1 cup chopped pecans over the top.
- Use a spatula to lightly press the toppings down into the milk. Note: This ensures the top layers don't just fall off after baking.
- Bake for 25 minutes until the edges are bubbling and the coconut is golden brown.
- Remove from the oven and let the pan sit on a wire rack. Aroma check: The scent of toasted pecans and caramelized sugar should be heavy in the air now.
- Cool completely for at least 2 hours. Lift the parchment and slice into 24 even bars. How to Bake Cosmic Brownie Cookies: Chewy & Delicious Treats — Craving a sweet nostalgia? Bake Cosmic Brownie Cookies: Chewy & Delicious! My...Oreo Cookie Dough Dream Bars Edible Delight — Craving edible oreo cookie dough Sink your teeth into these fudgy Oreo Cookie...NoBake Chocolate Chip Edible Cookie Dough EggFree — Craving chocolate chip cookie dough This easy recipe for edible cookie dough ... $img_2$