Rich layers of chocolate, butterscotch, coconut, nuts topped with salted caramel drizzle for a sweet finish.
# What you need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
→ Layers
03 - 1 cup semisweet chocolate chips
04 - 1 cup butterscotch chips
05 - 1 cup sweetened shredded coconut
06 - 1 cup chopped pecans or walnuts
07 - 1 (14 oz) can sweetened condensed milk
→ Salted Caramel Drizzle
08 - 1/2 cup granulated sugar
09 - 2 tablespoons water
10 - 2 tablespoons unsalted butter
11 - 1/4 cup heavy cream
12 - 1/2 teaspoon flaky sea salt
# Directions:
01 - Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs and melted butter in a bowl. Press mixture evenly into the bottom of the prepared pan.
03 - Evenly layer semisweet chocolate chips, butterscotch chips, shredded coconut, and chopped nuts over the crust.
04 - Pour sweetened condensed milk evenly over the layered ingredients, ensuring full coverage.
05 - Bake for 25 to 30 minutes until edges are golden and the center is set. Allow to cool completely in the pan.
06 - In a small saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves, then cook without stirring until deep amber, about 5 to 7 minutes.
07 - Remove from heat and carefully whisk in unsalted butter followed by heavy cream; the mixture will bubble. Stir in flaky sea salt and let cool to room temperature.
08 - Drizzle the cooled salted caramel over the cooled bars. Using the parchment paper overhang, lift bars from the pan and cut into 16 squares before serving.
