Ingredients:

  • 1.5 cups (180g) almond flour
  • 4 tbsp (57g) melted unsalted butter
  • 2 tbsp (25g) coconut sugar
  • 0.25 tsp (1.5g) salt
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 cup (150g) shredded sweetened coconut
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (115g) chopped pecans
  • 0.5 cup (100g) butterscotch chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, stir together the almond flour, melted butter, sugar, and salt until a sandy dough forms.
  3. Press the mixture firmly into the bottom of the pan using the back of a spoon or your fingers.
  4. Bake the crust for 8 minutes until it smells nutty and looks slightly set.
  5. Remove the crust from the oven. While hot, evenly sprinkle the shredded coconut, chocolate chips, butterscotch chips, and chopped nuts across the surface.
  6. Pour the sweetened condensed milk slowly over the entire pan, using a spatula to gently spread it to the edges.
  7. Bake for 20–25 minutes until the edges are bubbling and the coconut is light golden brown.
  8. Remove from the oven and let cool completely in the pan for at least 1 hour before lifting by the parchment paper and slicing.