Ingredients: |
Ingredients: 1 cup sweetened flaked coconut
8 Tbs (1 stick) butter
9 graham cracker, crushed, about 1 1/2 cup
1 cup finely chopped walnut
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch-flavored chips
1 can sweetened condensed milk, 14 oz
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Directions: |
Directions:Adjust oven rack to the lower-middle position and heat the oven to 350º. Spray a 13x9" pan with nonstick cooking spray. Fold two 16" pieces of foil or parchment paper lengthwise so that one measures 13" wide and the other measures 9" wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 8 minutes; set aside. Meanwhile, place the stick of butter in the prepared baking pan and put it in the oven to melt, about 6 minutes. When the butter has melted, remove the pan from the oven and sprinkle the graham cracker crumbs over the melted butter. Toss lightly until all the butter is absorbed and the crumbs are evenly distributed. In order, sprinkle the walnuts, semisweet, white, butterscotch chips and 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 or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2x3" bars. |
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