Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the prepared pan to form a level, golden-brown crust.
Layering
- Layer the semi-sweet chocolate chips, butterscotch chips, and chopped pecans evenly over the crust.
- Top with shredded coconut. Pour the sweetened condensed milk evenly over the entire surface, ensuring it reaches the corners.
Baking
- Bake for 25-30 minutes until the coconut is toasted and the edges are bubbling. Cool completely in the pan for 2 hours before lifting out and cutting into squares.
Nutrition
Notes
Wipe your knife clean between cuts for perfect squares.
Store in an airtight container for up to 5 days at room temperature.
Store in an airtight container for up to 5 days at room temperature.
