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.
I love making these bars for gatherings because they always disappear quickly and get rave reviews.
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 oven:
- 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
- Layer chips and nuts:
- Sprinkle chocolate chips evenly over the crust followed by butterscotch chips coconut and chopped nuts
- Add condensed 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 caramel and salt:
- 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
Save My family enjoys gathering around these bars with coffee and good conversation.
Notes
For a richer flavor toast the coconut and nuts before layering Substitute walnuts with almonds or cashews if desired Bars can be stored in an airtight container at room temperature for up to 4 days 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
Save With simple steps and easy ingredients this dessert always impresses. Enjoy the perfect balance of sweet and salty.
Recipe Guide
- → What is the best way to press the graham cracker crust?
Use the back of a spoon or a flat-bottomed glass to firmly press the graham cracker and melted butter mixture evenly into the pan, creating a compact base layer.
- → Can I substitute the nuts used in the bars?
Yes, you can replace pecans or walnuts with almonds or cashews to suit your preference or allergy needs.
- → How do I achieve a gooey but set texture in these bars?
Pouring sweetened condensed milk evenly across layers and baking until edges are golden ensures the center sets while maintaining a chewy texture.
- → Is it necessary to toast the coconut and nuts?
Toasting enhances flavor and adds a slight crunch, but you can omit this step if preferred for quicker preparation.
- → How should I store the bars for best freshness?
Store the bars in an airtight container at room temperature for up to four days to maintain their chewy texture and fresh flavors.
- → What does the sea salt caramel drizzle add to the bars?
The drizzle provides a luscious sweetness balanced by a hint of salt, enhancing the rich layers with a sweet-and-salty contrast.