Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 pinch sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped pecans
  • 14 oz sweetened condensed milk
  • 1.5 cups sweetened shredded coconut

Instructions:

  1. Preheat 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. In a medium bowl, combine graham cracker crumbs, melted butter, and sea salt. Mix until the texture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes to set the crust, then remove from the oven.
  4. Layer the semi-sweet chocolate chips and butterscotch chips evenly over the warm crust.
  5. Distribute the chopped pecans over the chip layer.
  6. Pour the sweetened condensed milk slowly and evenly over the entire surface, ensuring it covers the chips and nuts.
  7. Sprinkle the shredded coconut over the top as the final layer.
  8. Bake for 22 to 25 minutes until the edges are bubbling and the coconut is deeply golden brown.
  9. Allow the bars to cool completely in the pan at room temperature. Transfer to the refrigerator for at least 2 hours to set before lifting the parchment and slicing into 24 squares.