Ingredients:

  • 115g unsalted butter, melted
  • 180g graham cracker crumbs
  • 2g fine sea salt
  • 170g semi-sweet chocolate chips
  • 170g butterscotch chips
  • 115g chopped pecans
  • 75g sweetened shredded coconut
  • 400ml sweetened condensed milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, combine the melted butter, graham cracker crumbs, and fine sea salt. Mix until the texture resembles wet sand.
  3. Transfer the crumb mixture to the prepared pan. Use the bottom of a flat measuring cup to press the crust firmly and evenly into the base of the pan to ensure structural integrity.
  4. Distribute the semi-sweet chocolate chips and butterscotch chips evenly over the crust layer.
  5. Scatter the chopped pecans over the chips. These act as spacers for the liquid binder.
  6. Pour the sweetened condensed milk evenly over the entire surface. Do not stir.
  7. Top the layers with the sweetened shredded coconut. Bake for 25 minutes or until the coconut is golden brown and the edges are bubbling and caramelized.
  8. Remove from the oven and allow to cool completely in the pan for at least 2 hours before lifting the parchment to slice into 24 bars.