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.
This recipe quickly became my go-to when I want an easy, impressive dessert for gatherings.
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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
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Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Step 2:
- 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.
- Step 3:
- Sprinkle chocolate chips evenly over the crust followed by butterscotch chips coconut and chopped nuts.
- Step 4:
- Slowly pour the sweetened condensed milk evenly over the entire surface making sure to cover all layers.
- Step 5:
- 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.
- Step 6:
- Once cooled drizzle caramel sauce over the bars and sprinkle with flaky sea salt.
- Step 7:
- Lift the bars from the pan using the parchment paper. Cut into 16 squares and serve.
Save My family always looks forward to these bars during holidays as a special treat.
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Notes
Substitute walnuts with almonds or cashews if desired. 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 butterscotch chips). Always check labels for potential hidden allergens.
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These bars combine simple ingredients for a crowd-pleasing dessert you can make anytime.
Recipe FAQ
- → Can I use different nuts in the bars?
Yes, walnuts, pecans, almonds, or cashews can be used interchangeably to suit your taste preferences.
- → Is toasting the coconut and nuts necessary?
Toasting enhances the flavor and adds a crunchy texture, but it is optional if you prefer a softer bite.
- → How should I store these layered bars?
Store them in an airtight container at room temperature for up to four days to maintain freshness.
- → Can I make the caramel drizzle from scratch?
Yes, homemade caramel sauce can be prepared and used to top the bars for a richer taste experience.
- → What size pan is recommended for baking?
A 9x13-inch baking pan provides the perfect thickness and texture for these bars.
