Save Decadent, chewy dessert bars layered with chocolate, butterscotch, coconut, and nuts, finished with a luscious sea salt caramel drizzle for the ultimate sweet-and-salty treat.
I first made these bars for a family gathering and they disappeared quickly they are always a crowd-pleaser
Ingredients
- Base: 1 1/2 cups (150 g) graham cracker crumbs, 1/2 cup (115 g) unsalted butter melted
- Layers: 1 cup (170 g) semi-sweet chocolate chips, 1 cup (170 g) butterscotch chips, 1 cup (90 g) sweetened shredded coconut, 1 cup (120 g) chopped pecans or walnuts, 1 (14 oz/400 ml) can sweetened condensed milk
- Caramel Drizzle: 1/2 cup (120 ml) store-bought caramel sauce or homemade caramel sauce, 1/2 teaspoon flaky sea salt
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Prepare Crust:
- In a medium bowl combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form an even crust.
- Add Layers:
- Sprinkle chocolate chips evenly over the crust followed by butterscotch chips coconut and chopped nuts.
- Add Condensed Milk:
- Slowly pour the sweetened condensed milk evenly over the entire surface making sure to cover all layers.
- Bake:
- Bake for 25 30 minutes or until the edges are golden brown and the center is set. Remove from oven and allow to cool completely in the pan.
- Add Caramel Drizzle:
- Once cooled drizzle caramel sauce over the bars and sprinkle with flaky sea salt.
- Serve:
- Lift the bars from the pan using the parchment paper. Cut into 16 squares and serve.
Save These bars always bring my family together especially during holidays sharing them is a joyful moment
Notes
For a richer flavor toast the coconut and nuts before layering Substitute walnuts with almonds or cashews if desired Bars can be stored in an airtight container at room temperature for up to 4 days Pair with a cup of coffee or a glass of dessert wine
Required Tools
9x13-inch (23x33 cm) baking pan Mixing bowls Measuring cups and spoons Parchment paper Spatula
Allergen Information
Contains dairy gluten (unless using gluten-free graham crackers) tree nuts coconut and soy (in chocolate and butterscotch chips) Always check labels for potential hidden allergens
Save Enjoy baking and savor every bite of these delightful bars they are sure to impress
Recipe FAQ
- → Can I substitute the nuts in the layers?
Yes, chopped walnuts can be replaced with almonds or cashews based on preference or allergy needs.
- → Is it better to toast the coconut and nuts before layering?
Toasting the coconut and nuts enhances their flavor and adds extra crunch, making the bars more aromatic.
- → How should these bars be stored to maintain freshness?
Store bars in an airtight container at room temperature for up to 4 days to keep them chewy and fresh.
- → What type of pan is recommended for baking?
A 9x13-inch baking pan lined with parchment paper is ideal for even baking and easy removal of the bars.
- → Can I make the caramel drizzle from scratch?
Yes, homemade caramel sauce can be used instead of store-bought for a richer, fresher flavor.