Pin this 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 were gone within minutes. Their rich layers and gooey caramel drizzle make them irresistible.
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:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Make 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.
- Pour 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.
- 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.
Pin this These bars always bring my family together for dessert time and create wonderful memories around the table.
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.
Nutritional Information
Calories 320 Total Fat 18 g Carbohydrates 38 g Protein 4 g per serving
Pin this Enjoy these bars with a warm cup of coffee or your favorite dessert wine for the perfect ending.
Frequently Asked Recipe Questions
- → What nuts can be used in these bars?
Pecans or walnuts are typical, but almonds or cashews work well as alternatives for different flavors and textures.
- → Can the bars be stored after baking?
Yes, keep them in an airtight container at room temperature for up to 4 days to maintain freshness.
- → Is toasting the coconut and nuts necessary?
Toasting enhances the flavor and adds a subtle crunch, but it's optional based on preference.
- → How is the caramel drizzle best applied?
Drizzle caramel sauce over cooled bars and sprinkle with flaky sea salt to ensure the topping remains glossy and flavorful.
- → What size pan is recommended for this preparation?
A 9x13-inch baking pan is ideal for even layering and baking to the perfect thickness.