These are sticky, gooey and both chewy and crunchy and seriously, intensely sweet, but you won’t mind, especially when you find out they take 30 minutes to make.
1/2 Cup (1 stick) salted butter, cut into large pieces
1 1/2 Cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 Cups chocolate chips
1 Cup butterscotch chips
1 Cup shredded coconut
1 Cup pecans, coarsely chopped
1/3 Cup sweetened condensed milk (just under half a small can)
Preheat oven to 350° F.
Melt butter in microwave in heatproof bowl until just melted when stirred.
Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.
Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base.
Pour sweetened condensed milk over whole mixture.
Bake in oven for 25 to 30 minutes, or until the top is light brown.
Like all brownie and cookie bars, I find them easier to cut cleanly once they’ve been thoroughly cooled in the fridge, but I also don’t expect you to be able to wait that long.
Because they’re so sweet, I like to cut them into really tiny squares.
Those mini-cupcake liners come in handy as well, too, so they don’t all cluster together, not that anyone would mind.