Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.5 cup (113g) Unsalted butter, melted
  • 1 pinch sea salt
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1 cup (170g) Butterscotch chips
  • 1 cup (100g) Raw pecans, roughly chopped
  • 1 cup (75g) Unsweetened shredded coconut
  • 14 oz (396g) Sweetened condensed milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine 150g graham cracker crumbs, 113g melted butter, and a pinch of sea salt in a small bowl.
  3. Press the crumb mixture firmly into the bottom of a lined 9x13 inch pan until it forms a flat, even sheet.
  4. Sprinkle 170g semi sweet chocolate chips evenly over the crust.
  5. Layer 170g butterscotch chips directly on top of the chocolate.
  6. Distribute 100g chopped pecans until every inch has a bit of crunch.
  7. Spread 75g shredded coconut as the penultimate layer.
  8. Pour 396g sweetened condensed milk over everything until the coconut is fully saturated.
  9. Bake for 25 minutes until the coconut is golden and the edges are bubbling.
  10. Cool in the pan for at least 2 hours before lifting and slicing into 24 bars.