Adapted from the recipe on cans of Eagle-brand condensed milk
Makes 24 2-inch bars
1 stick butter, melted
1 pack graham crackers (1/3 of a box), finely crushed (about 1 1/2 cups)
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup shredded sweetened coconut
1 can condensed milk
1 1/2 cups pecans, roughly chopped
Preheat the oven to 350°F. Add the melted butter and the crushed graham crackers to a medium-sized mixing bowl. Mix with a rubber spatula to combine. Pour the mixture into a 9x13-inch pan. Press evenly over the bottom of the pan. Scatter the chocolate and butterscotch chips evenly over the graham cracker layer. Sprinkle the shredded coconut evenly over the chips. Slowly pour the condensed milk as evenly as you can over the coconut – This is a bit tricky, but don’t stress too much over it – It will be delicious no matter what. Finally, sprinkle the chopped pecans evenly over the top. Bake until set and lightly golden on top, about 25-30 minutes. Cool on a wire rack. Refrigerate, covered with plastic wrap, until needed.
Trim about 1/4-inch to a 1/2-inch around all four borders. (The border scraps are the cook’s (and the cook’s hungry husband’s) treat.) Slice the center area into 24 2-inch square bars, 4 rows by 6 columns. I always hate this part of making desserts of the bar-variety! Every time, I end up wrestling with the pan, trying to get the first square out. Once you get that first one though, lifting out the rest gets a bit easier, especially with the help of a good metal spatula. So don’t be discouraged – Keep at it!
I think these are best served a bit cold. But they’re good too at room temperature. And now that I think about it, they’d probably be pretty delicious served hot with vanilla ice cream on top.
SERVED AT THIS DINNER PARTY
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