Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1.5 cups (150g) graham cracker crumbs
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) butterscotch chips
  • 1.3 cups (130g) shredded coconut
  • 1 cup (110g) chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Scatter 1.5 cups (150g) graham cracker crumbs over the melted butter.
  3. Press the crumbs firmly into the butter using a flat tool until a solid, even crust forms.
  4. Drizzle 1 can (14 oz) sweetened condensed milk over the crumbs.
  5. Distribute 1 cup (170g) semi sweet chocolate chips and 1 cup (170g) butterscotch chips evenly.
  6. Sprinkle 1.3 cups (130g) shredded coconut over the chip layer.
  7. Top with 1 cup (110g) chopped pecans. Press down gently with a fork to nestle the nuts into the milk.
  8. Bake for 25 minutes until the coconut is golden brown and the edges bubble.
  9. Cool completely in the pan for at least 2 hours.