Yield: 16 Servings
Ingredients
- 1 cup sweetened flaked coconut
- 5 oz. (one sleeve) graham crackers
- 8 tbsp. (1 stick) unsalted butter
- 1 cup finely chopped walnuts
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- 1 (14-oz.) can sweetened condensed milk
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 350° F.
- Line a 9×13-inch baking dish with aluminum foil.
- Spread the coconut over a sheet pan. Place the stick of butter in the prepared baking pan. Put the baking pan and the sheet pan in the oven for about 6 to 7 minutes. The butter should be completely melted and the coconut lightly toasted.
- While the butter is melting and the coconut is toasting, crush the graham crackers in a ziplock bag to achieve a mixture of crumbs, bits, and chunks.
- Spread the graham cracker crumbs over the melted butter and toss lightly with a fork, directly in the pan, until all the butter is absorbed and the crumbs are evenly distributed over the bottom of the pan.
- In order, sprinkle the nuts, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut over the graham cracker crumbs. Pour the condensed milk evenly over the entire dish.
- Return the pan to the oven and bake until the top is golden brown, about 25 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the bars from the pan using the foil and transfer to a cutting board. Using a sharp knife, cut into bars of your desired size.