1package/sleevegraham crackers (about 9 full cracker sheets)
1cupsemi-sweet chocolate chips
1 cupbutterscotch chips
1-14ozcan of sweetened condensed milk
Preheat the oven to 350°F. Place the butter in a 9" x 13" inch pan. Place the pan in the oven while the oven is preheating. * Once the butter is fully melted remove the pan from the oven and set aside.
Crush the graham cracker crumbs until they are crushed fine. I use my food processor, but you can also put the crackers in a ziplock bag and crush them with your hands or a rolling pin.
Sprinkle the graham cracker crumbs evenly across the melted butter. Using a spoon (or CAREFULLY with your hands) gently spread and mix the graham cracker and butter mixture to fill the bottom of the 9"x13" pan.
Sprinkle the shredded coconut evenly over the graham cracker crust.
Sprinkle the chocolate chips over the coconut.
Evenly distribute the butterscotch chips over the chocolate chips.
Sprinkle the chopped walnuts over the butterscotch chips. **
Pour the can of sweetened condensed milk over the entire pan and its contents, being careful not to let all of it pool in one area.
Bake at 350°F for 20 minutes. Or until the edges are slightly browned. Remove from oven. Let cool. I let mine cool at room temp for a bit, then pop it into the fridge to speed up the setting process. Once the bars are set, eat and enjoy!
*This just melts the butter. ** If you have a nut allergy, or you just don't like nuts, you can forgo this step.
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