Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.5 cup (113g) unsalted butter, melted
  • 0.25 tsp (1.5g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) butterscotch chips
  • 1 cup (115g) chopped walnuts
  • 1.5 cups (130g) sweetened shredded coconut
  • 1 can (14 oz / 396g) sweetened condensed milk

Instructions:

  1. Preheat oven to 350°F (180°C) and line a 9x13 inch pan with parchment paper. Note: This prevents the sugar in the milk from sticking to the pan edges.
  2. Combine the 1.5 cups graham cracker crumbs, 0.5 cup melted butter, and 0.25 tsp sea salt in a small bowl until it looks like wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan using a flat bottomed cup. until it forms a solid, even sheet.
  4. Scatter the 1 cup semi sweet chocolate chips evenly over the crust. Note: Placing chocolate first helps it anchor to the base as it melts.
  5. Distribute the 1 cup butterscotch chips on top of the chocolate.
  6. Sprinkle the 1 cup chopped walnuts over the chip layers to add structure.
  7. Spread the 1.5 cups sweetened shredded coconut over everything, ensuring it covers the corners.
  8. Drizzle the entire 14 oz can of sweetened condensed milk evenly over the top. until every inch of coconut is touched by milk.
  9. Bake for 25 minutes until the coconut is golden brown and the edges are bubbling.
  10. Cool completely in the pan on a wire rack for at least 2 hours before slicing. Note: The bars need time to set or they will be a gooey mess.